Improvement of thua nao production using protein-rich soybean and Bacillus subtilis TN51 starter culture

• Main Authors: Katekan Dajanta, Ekachai Chukeatirote, Arunee Apichartsrangkoon
• Format: Journal
• Published: 2018
• Subjects: Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84863856294&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/51732
• Institution: Chiang Mai University

Thua nao, a Thai traditional fermented soybean, is locally produced, of irregular quality and under risk of contamination with spoilage and pathogenic microorganisms during the artisanal process. This study aims to select a protein-rich soybean variety as a material for thua nao fermentation and imp...