Sichuan liquor and soy sauce fermentation function bacteria metabolism control key technology research has reached the international leading level

Aiming at the technical problems that restrict the sustainable development of the industry, such as the special production environment of traditional fermented food such as liquor and soy sauce, the complexity of microbiome, the difficulty of metabolic regulation and the poor stability of product quality, Sichuan University, Luzhou Old Cellar Co., Ltd. and other units jointly overcome the key technology of metabolic control of fermentation functional bacteria of liquor and soy sauce.
, the results of the high score through peer expert evaluation, the overall reached the international leading level.
is to create a new method of multi-scale exploration and disclosure of community diversity and metabolic regulation, revealing the diversity of microbial community and metabolic regulation characteristics in the production process of traditional fermented food.
2 is the discovery of salt-resistant yeast and lactic acid strains that biodegradable aflatoxin B1 (AFB1), reveals its response mechanism under high acid, high salt and AFB1 stress, creates a high density co-culture technology with multiple anti-reversive properties, and develops a new process characterized by the growth and metabolism of dominant bacteria to reduce AFB1 pollution and improve quality.
This is the development of new regulatory technologies based on functional bacterial group directional domestication and disturbance, cellar mud culture, cellar pool maintenance and other new regulatory technologies, and the development of a new facility based on CO2, relative humidity and temperature gradient field powerless regulation of daquois production, to solve the key technical problems affecting the intelligent manufacturing of daquois.
results are applied in the production of traditional fermented food, such as rich liquor, and have achieved remarkable economic and social benefits.