Microbial Fermentation Technology

Since ancient times, humans have utilized microorganisms from nature for food fermentation, such as brewing alcoholic drinks, making yogurt, and producing pickled vegetables. These traditional techniques have not only enriched culinary cultures but also established the foundational role of microbial fermentation technology in the food industry. The taste, flavor, and texture of food can be significantly enhanced through microbial metabolism, better meeting consumers' preferences.

In the dairy sector, microbial fermentation technology is widely employed in the production of yogurt and cheese. The fermentation process involving specific lactic acid bacteria not only imparts unique tastes and aromas to these products but also offers health benefits such as promoting intestinal health and boosting immunity. The condiment industry is another field where microbial fermentation technology plays a crucial role. Traditional condiments like soy sauce, vinegar, and soybean paste are produced through the fermentation activities of microorganisms such as molds and acetic acid bacteria. This process generates a rich array of flavor compounds and nutritional components, enhancing the complexity of food flavors while meeting consumers' demands for both health and taste.

With advancements in science and technology, the applications of microbial fermentation continue to expand. In the development of functional foods, fermentation using microorganisms like probiotics enables the production of foods with health-regulating functions, such as modulating gut microbiota.