| Technical Name | Fermentation technology: fermented black soybean and adlay with Bacillus subtilis (natto) for “LOHAS” | ||
|---|---|---|---|
| Project Operator | National Taiwan University | ||
| Project Host | 潘敏雄 | ||
| Summary | The recipe design and the optimal cooking and fermentation condition are carefully, logically tested by experiment. The intellectual properties include the isolated bacteria, the specific fermentation condition. |
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| Scientific Breakthrough | Fermentation condition was modified to improve the texture and the nutritional content of black soybean and adlay product which can promote gut health for elderly. |
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| Industrial Applicability | This designated platform can be applied to food product development for elderly in the future |
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| Keyword | Food for elderly Fermentation technology Bacillus subtilis (natto) Black soybean Adlay Ｇut microbiota Red algae Green algae Locavore Texture | ||
- yctung015@ntu.edu.tw
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