Turn "Sour Water" into value! From sourdough to the search for high-potential yeast and the protein source of the future.
This content was machine-translated from Thai and may contain inaccuracies.
Event date 9/28/2026
The graduate school recommends a master's degree in research that combines "Sourdough Starter" with "Rice Sourdough Starter" to find yeasts that have distinctive properties, such as the ability to make enzymes, the amount of protein in crow cells.
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
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