In view of the problems of unclear source, unclear application field and functional mechanism of microbial species in Chinese traditional fermented food industry, lack of bacterial species list traditionally used in food production and processing,
Around the traditional fermented food strains list, strains evaluation technology and resource bank construction.
A list of traditional Chinese fermented food microbial strains with accurate taxonomic status, safe use history, no risk of pathogenicity, and clear function and application fields was proposed.
Research was carried out on the identification principles, key parameters, comprehensive evaluation model, bacterial physical database and database construction of listed strains.
The list covers 13 traditional fermented food fields, including liquor, beer, dairy products and soy sauce, with a total of 56 genera and 124 microbial species, including 74 bacteria, 22 yeast and 28 filamentous fungi.
Participated in the updating of IDF strain list, 16 kinds of traditional Chinese fermented food microbial strains were included in IDF strain list for the first time.