A functional systematic evaluation technology system of microbial resources in traditional fermented food was established.
Metagenomic sequencing technology, environmental factors monitoring and physical and chemical data analysis were used to analyze the changes and mechanisms of microbial community structure in the fermentation process of traditional fermented food.
By using microbial functional evaluation and high-throughput screening technologies, a functional strain screening model was constructed to obtain efficient strains with functions such as enzyme production, flavor substances, health factors and stress resistance.
Moreover, through culture characteristics, enzyme production characteristics, fermentation conditions, metabolic regulation and microbial enhancement, the industrial application of functional microorganisms was carried out.
The metabolic characteristics and functions of microorganisms were systematically evaluated.
The distribution of virulence, drug resistance and pathogenic genes of key microorganisms was evaluated from the genome level. Combined with phenotypic detection, the safety evaluation technology system of functional strains was established and improved.
The detection of common harmful microbe in food was analyzed, and the preservation management system of the standard microbe for Chinese food safety was constructed, which provided good support for traditional fermented food safety production and quality control.
