The evaluation of scientific and technological achievements of the project "The analysis of functional bacteria in lingnan traditional fermented food and the key technologies of fermentation regulation and control" will be successfully held

On August 12, 2020, the scientific and technological achievements of the project "Research and application of functional bacteria in Lingnan traditional fermented food and key technologies for fermentation control" were held in Guangzhou, with the participation of Guangdong Delicious Fresh Flavored Food Co., Ltd., Fujian Agricultural and Forging University and Shanghai Polytechnic University. The
Results Evaluation Group is composed of 7 experts from Professor Sun Yuanming of South China Agricultural University, Professor Zhu Huilian of Zhongshan University, Professor Bai Weibin of Jinan University, Professor Su Xinguo of Guangdong Food and Drug Vocational College, Professor Zeng Qing of Guangzhou University, Professor Cui Chun of South China University of Technology, and Professor Yu Baoning of Guangdong Yantang Dairy Co., Ltd.
meeting, Professor Lin Jin-Ting, Deputy Director of the Science and Technology Branch of Zhongxuan Agricultural Engineering College, delivered a welcoming speech in which he affirmed and supported the evaluation of the results.
Weidong and Professor Liu Gongliang, who are the project team leaders, reported on the work summary and technical summary.
task force carried out in-depth research on the problems of the brewing bacteria of Lingnan traditional fermented food, the shortage of special bacteria, the quality of products to be improved, and the reduction of hazards.
system analyzes the microbial community composition and acting law of Lingnan traditional fermented food brewing process, and creates the key brewing techniques to improve the utilization rate, flavor and nutrition of raw materials, and achieves low sugar, acid control, high esters and high amino acids. The key technology of fermentation regulation with high rate and high active substance concentration is applied, the formation mechanism of ethyl acetate and bioamine in traditional fermented food in Lingnan is expounded, and the reduction control technology system of ethyl acetate and bioamine is developed. The
project team has undertaken 4 national and a number of provincial and ministerial scientific research projects, obtained 4 provincial scientific and technological achievements, formulated 1 national standard, 1 industry standard, published 119 papers, including 46 three index papers, 43 authorized patents, of which 41 invention patents, utility model patents 2; and trained 58 Shubo graduate students.
related technologies and new products in Guangdong, Fujian, Shanghai and other places to promote enterprises, has achieved significant economic and social benefits, for Lingnan traditional fermented food quality improvement, industrial upgrading and healthy development, providing a strong technical support.
results evaluation group believes that: the Lingnan traditional fermented food related technology advanced, which targeted live bacteria brewing bacteria analysis technology and ethyl amino acid and other harmful substances reduction control technology reached the international leading level.
。