The development of traditional chinese fermented food

What is the development of traditional Chinese fermented food? Any food made by microorganism can be called fermented foodChinese traditional fermented food has a long history and varietyAmong them, the more common fermented food is: fermented dairy products, soy products, meat products and so onMoreover, China's traditional food fermentation system is usually composed of one, or a variety of microorganisms, which are in a special micro-ecological environment, the resulting microorganisms and fermentation products have a direct relationship with the smell, quality and so onIn addition, many of my microorganisms can produce a large number of active substances in the metabolic process, to promote fermented food has good health benefits, in China's medicine, food industry has a very wide range of application prospects, will inevitably become the traditional fermented food industry in the future the main development directionLet's take a look at the development of traditional Chinese fermented foods:"text-align: center;"img src"""alt" "Development of Traditional Chinese Fermented Foods" title"""Chinese traditional fermented food has a deep market consumption base and rich nutritional value, and rely on traditional Chinese agricultural products such as wheat, soybeans, grains and vegetables, in line with China's natural environment and production environmentThe pace of development is very fast, and the prospects for development are very goodHowever, it must also be noted that there is a potential crisis in the development of traditional chinese fermented food, such as:1, most of the daily staple food is fermented cereals such as buns, so the daily consumption is considerable, but the biggest problem existing now is that most of these grain-type fermented food comes from small private private workshops, there is no large-scale industrial production, to a certain extent, restrictthetility of consumption of such food, safety and hygiene issues are the most concerned by consumers, can not be well controlled2, for fermented soybean food, although there are also large enterprises, but in the overall there are still a lot of traditional family small workshop-style production, in the production technology and quality and safety assurance still need to be greatly improved3, from the international market, Korean kimchi has entered the mature period of industrial production, annual sales of more than hundreds of millions of dollars, and the current Chinese production of pickled vegetables, market sales of less than 1 billion yuan, is still in the starting stageIn terms of quality and taste, the pickled vegetables produced in China are not comparable to those of Japan and South Korea, and both need to be developed"text-align: center;"img src""alt"""the development of traditional Chinese fermented food" title"""the traditional fermented food system is an important source of microbial mining of functional foodAt present, a lot of research work has been done on the microorganisms in fermented food, but the structure and function of the microbial community have not been fully analyzed, and many functional food microorganisms have not been developed and appliedTherefore, the development of traditional fermented food is also a major focus of the development of the food industryFocusing on the development of fermented food production technology is conducive to promoting the development of industrial markets, but also to a certain extent to improve the national economyIf you are interested in microbial fermentation technology, you can join us to review the recommendations of the fermentation technology project and work with us