【Solid Culture Device】Would you like to consider utilizing unused resources with the power of microorganisms?
With the power of microorganisms, there is a possibility to achieve high added value for various raw materials, such as food by-products generated during manufacturing!
1. What is solid-state fermentation technology? Solid-state fermentation technology, represented by "koji making," is a traditional Japanese technique widely used in the brewing industry (soy sauce, miso, shochu, sake). It is a method that cultivates microorganisms such as koji mold on raw materials to produce valuable substances like enzymes and organic acids. 2. What is amazing about solid-state fermentation technology? - It is possible to simultaneously produce multiple proteins (such as enzymes) in high quantities. - It is expected to enhance the added value, functionality, and detoxification of solid raw materials through material transformation. - Unlike liquid fermentation, there is no need for liquefaction of raw materials, minimizing waste liquid. 3. You can easily try solid-state fermentation at a practical level on a small scale! Cultivation experiments designed for industrialization can now be conducted on a small scale (10L). It features automatic temperature and humidity control through programming, along with stirring capabilities. ▼ For more details, please refer to the materials on the official website. Feel free to contact us with any inquiries.
Inquire About This Product
basic information
*For more details, please refer to the materials on the official website. Feel free to contact us as well.*
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.
