Development of new products for microorganisms DEAD (sterilization) or ALIVE (cultivation)
Ultrashort-time sterilization using pressurized steam and instantaneous decompression [Powder sterilization device] / Reproducing industrial-scale cultivation in a lab-sized system [Solid cultivation device]
<Sonic Sterilization Device "SonicStera"> SonicStera is a system that enables reliable sterilization while minimizing the degradation of powder quality, using a completely different sterilization principle (Japanese Patent No. 6251016 / International Patent No. WO2009145198). <Compact Aerated Solid Culture Device> This is a microbial culture device for solid media such as plant materials. It is suitable for koji production and culture condition studies using new raw materials (biomass, by-products, etc.). ▼ For more details, please refer to the materials on our official website. Feel free to contact us as well.
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basic information
< Powder Sterilization Device "Sonic Stella" > This is a powder sterilization device that employs our unique sterilization system. ■ Sterilization principle combining pressurized steam and instantaneous decompression ■ Sterilization in just 0.2 seconds ■ Minimal adhesion of raw materials inside the device, allowing for stable processing ■ Standard equipped with an automatic cleaning system using CIP (Clean-In-Place) < Small Ventilated Solid Culture Device > This is a microbial culture device for solid media such as plant materials. It is suitable for koji making and culture condition studies using new raw materials (biomass, by-products, etc.). ■ Equipped with temperature control functions similar to large-scale culture devices despite its small size ■ Capable of automatic operation ■ Suitable for prototyping and small-scale production
Applications/Examples of results
For more details, please refer to the materials on the official website. Feel free to contact us as well.
Company information
Fujiwara Techno Art Co., Ltd. has paved the way for fully automated and unmanned koji production as a pioneer in the brewing machinery field, specializing in the production of soy sauce, miso, sake, and shochu. Since then, its unique technological capabilities have been highly regarded, leading to a domestic market share of approximately 80% in koji production capacity. Additionally, in line with the globalization of Japanese food culture, the company exports its products to over 20 countries worldwide. Furthermore, leveraging the know-how cultivated in the brewing sector, it is also engaged in the manufacturing of general food machinery and bio-machinery, utilizing its exceptional plant engineering capabilities to create a rich future for food.
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