Bio-Process Scale-up to Protect and Commercialise Tribal Breweries in North East India- Examining Potential Adaptability of Japanese Sake Brewery Regulations

The commercialisation of traditional fermented drinks poses a challenge in Northeast India. Furthermore, it opens up global market opportunities for the people of the Northeast; however, it also brings risks to local culture and knowledge. The study examines ways to improve indigenous brewing systems for the Boros 'jou', the Dimasas 'judima', and the Deoris 'sujen'. It does this by examining ethnobiology, chemical engineering, and liquor control. The research shows that Assamese starter cultures, such as Pitha, Humao, and Emao, are very effective in biotechnology. These starter cultures help break down starch, which is good because it lowers the Glycemic index with organic acids, and they also support good health with probiotics.
To reduce variation and prevent corporations from dominating the industry, changes are required. This research proposes a model inspired by the Japanese Koji and Korean Nuruk fermentation systems. The idea is to convert traditional starters into controlled cultures and use automated solid-state bioreactors to achieve more consistent, reliable production. Alongside these technical improvements, the study also recommends flexible policy reforms based on Japan’s "Special Doburoku Zones," which support small-scale producers from the Northeast while maintaining regulatory oversight and sustainable livelihood. The government also wants to create rules to protect areas where food and drinks are made. This way of doing things helps the environment and the people who live there. It shows that companies can make money while also helping nature. Microbrewery tax structures and rules for protecting areas can work together. This helps to restore areas and supports the rights of local tribes. It also helps protect people's independence. Microbrewery tax structures are important because they help the environment and people.

Bioprocess Scale-Up, Japanese Sake Regulations, Special Doburoku Zones, Northeast India Tribal Breweries, Glycemic Index Suppression, Cyclic Restoration, Regenerative Bio-Economy Loop

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