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 ma...