Technology transfer for small and medium soy sauce fermentation factories in Thailand: A consortium approach

• Main Authors: Thawatchai Mongkolwai, Apinya Assavanig, Chutima Amnajsongsiri, Timothy W. Flegel, Amaret Bhumiratana
• Other Authors: Mahidol University
• Format: Article
• Published: 2018
• Subjects: Agricultural and Biological Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/17857

There are a number of soybean fermentation products in Thailand. These include soy sauce, soybean paste, fermented soybean curd and fermented black soybeans. Although there are two or three large factories, the soybean fermentation industry mainly comprises of small and medium size factories. The manufacturing techniques employed by these small factories are usually those passed from generation to generation with little or no improvement. Due to the lack of qualified personnel and low financial investment, there are minimal research and development activities by either large or small factories. The lack of research and development activity greatly inhibits the capability of these factories to improve either their production technology or the quality of their products. A few years ago, a small research and development unit was set up through the support of the Thailand Research Fund (TRF) and a consortium of small and medium size soy sauce manufactures. This unit was called the Quality Control and Training Center for Soybean Fermentation (QCTC-Soybean Fermentation). By working closely with the consortium, this unit has initiated research and development activities that have benefited members of the consortium. The objectives of the QCTC-Soybean Fermentation program have been to improve the quality of soybean fermentation products and to improve manufacturing techniques. Some examples of QCTC-achievements include the introduction of improved microbial inocula (Aspergillus oryzae, Zygosaccharomyces rouxii and Tetragenococcus halophilus) for soy sauce fermentation, the introduction of new technique for preparing koji, the use of large fiberglass tanks instead of small earthenware containers for second stage soy sauce fermentation, and the introduction of cost effective waste treatment systems. These inputs have helped the small industry consortium members to improve the quality of their products and/or to reduce production costs.