- Client :
- Category :Project
- Project Url :
- Date :May 22, 2018
Fermentation makes it possible to make fermented foods such as alcohol and lactic acid, functional foods such as amino acids and organic acids, and chemical products of non-fossil fuels. In the future, in order to realize the bioeconomy, it is essential to improve the bioconversion efficiency.
First, we produce SAKE combining traditional Japanese brewing method and advanced biotechnology. We select great genetic resources in Southeast Asia and optimize their efficient fermentation and culture methods.