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One of the key topics in food biotechnology research at BIOTEC is the development of starter culture technology, with traditional fermented pork sausage (Nham) as one of the earlier products studied in the laboratory. Functional microbes were screened based on fermentation characteristics, as well as flavour and aroma. Cell drying technology has been developed to extend starter culture shelf-life and facilitate transportation.
The technology of starter culture production for fermented pork sausage has been licensed to a company. Starter cultures in both liquid and powder forms are now commercially available through Vicchi Enterprise Co., Ltd., a leading food ingredient company in Thailand.
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