Turn "Sour Water" into value! From sourdough to the search for high-potential yeast and the protein source of the future.

The graduate school recommends a master's degree in research that combines "Sourdough Starter" with "Rice Sourdough Starter" to find yeast with distinctive properties such as enzymatic capacity, cellular protein content, inhibition of pathogenic microorganisms, and acid-bile salt tolerance and confirm yeast type using molecular biology techniques (its region). It also studies the use of "Fermented Rice-Washing Water (FRWW)" as an alternative medium to standard mediums, in line with the Circular concept.Economy that aims to turn waste materials into valuable resources. Owner: Ms. Thanaporn Yaowanat, a postgraduate student. Advisor: Asst. Prof. Dr. Jintana Wongvikan, Faculty of Medical Sciences.

# SourdoughStarter # Yeast # FunctionalYeast # CircularEconomy # Alternative Proteins