LABORATORY OF MIRCROBIOLOGY AND FERMENTATION TECHNOLOGY

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I. NAME

Laboratory of Microbiology and Fermentation Technology

MSc. Tong Thi Hue

Head of laboratory
Email: tongthihue@hueuni.edu.vn
Phone number: (+84) 0346 904 557


II. STAFF

No.

Full name Degree Major Position Phone number

E-mail

1

Tong Thi Hue

Master

Agriculture

Head of lab.

0346904557

tongthihue@hueuni.edu.vn

2

Pham Mai Thu Thuy

Master

Business Finance

Officer

0935552992

pmtthuy@hueuni.edu.vn

III. FUNCTION AND MISSION STATEMENTS

3.1. Function

The Laboratory of Mircrobiology and Fermentation Technology has function to implement of research projects, cooperating under graduated and post-graduated training, consults and transfers in related to Microbiology and Fermentation Technology fields.

3.2. Mission

  • Implementing of projects of basic and applied research in the field Microbiology and Fermentation Technology.
  • Cooperating in under and post graduated education training in Microbiology and Fermentation Technology fields with University members of Hue University.
  • Transferring of scientific technologies in Microbiology and Fermentation Technology fields.


IV.
RESEARCH ORIENTATIONS

  • Isolating and identifying of high value microorganisms for using in agriculture, food industry, environmental treatment and medicine.
  • Selecting of highly active microorganisms for applying in environmental pollutant and aquaculture treatment, food processing.
  • Studying and applying of probiotic and prebiotic bacteria in complementation food for animal and aquatic culture.
  • Producing of bioproducts for disease resistance of plant and animal.
  • Developing and optimizing of fermentation processing for producing value materials form microorganisms.
  • Isolating and selecting of enzyme, antibiotic producing microbial strains and developing of fermentation process for producing industrial enzyme, antibiotic from microorganisms using in food industry and medicine.
  • Improving and optimizing of traditional fermentation techniques and producing of traditional fermentation products.
  • Fermenting of new food products from available agricultural products favorite with current testes.
  • Applying of new materials in immobilization of value microorganisms and enzyme in metabolism to produce new active products using in medicine, agriculture, industry and environmental protection.


V.
RESEARCH PROJECTS

  • Isolating and selecting of Streptomyces sp. for control of Phytophtora capsici caused quick wilt disease in black pepper.
  • Sustainable replanting of black pepper on effected disease soil by integrated techniques in Gia Lai province.
  • Research and evaluate the current situation and changes of soil and water quality around areas of Nhan Co and Tan Rai bauxite mining project.
  • Antibody production for prevention and treatment Vibrio sp. causing ulcer diseases on fishes, code:  CT-2018-DHH-05.
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