Collection, conservation and development of microbial genetic resources in fermented products
In the morning of April 14, Can Tho city Department of Science and Technology held a meeting of the Selection Council of organizations and individuals presiding over the city-level science and technology tasks with a project "Collecting, preserving and developing microbial genetic resources in fermented products”. The meeting was held in direct and online form.
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Council's members
Attending the meeting, there were Dr. Truong Hoai Phuong - Deputy Director of the Can Tho city Department of Science and Technology; Assoc. Dr. Nguyen Thuy Huong - Lecturer in Biotechnology Department of Ho Chi Minh City Polutechnic University; Assoc. Dr. Le Thi Hong Anh - Head of Faculty of Food Technology, University of Food Industry, Ho Chi Minh City; Assoc. Dr. Phan Thi Phuong Trang – Center for Science and Biotechnology, University of Natural Sciences, Ho Chi Minh City National University; Dr. Luu Hong Man - Former Deputy Director of the Mekong Delta Rice Institute; Mrs. Le Thi Thu Thuy - Head of Finance and Administration Division of Can Tho City Department of Finance; Master Bui Hong Xa - Head of Scientific Management Division of Can tho City Department of Science and Technology.
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Research team
The objective of the study is to collect, evaluate biological indicators and 4 microbial genetic resources from fermented products (rice wine, wine, chao, fish sauce of all kinds) in Can city; Building a database on phenotypes and genetic resources of indigenous microorganisms from fermented products; Develop a model for conservation of genetic resources and evaluate results of conservation of genetic resources; Exploit, develop and effectively use genetic resources.
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Overview of the meeting
The Council has commented on editing a number of contents for the research team to complete the explanation.
Can Tho City Department of Science and Technology