Based on research on oligosaccharide testing methods and product quality evaluation of probiotics, we have joined hands with the National Centre for Food Safety Risk Assessment and Jiangnan University to undertake research on the technical requirements for the quality of probiotic and prebiotic raw materials, and carry out research on fructooligosaccharides (FOS), inulin, isomalto-oligosaccharides (IMO), galactooligosaccharides (GOS), xylose (XOS), lactofructose (LACT), soybean oligosaccharides (SOS) and other probiotics, Lactose (LACT), Soybean Oligosaccharide (SOS), Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus rhamnosus and other probiotics. We have undertaken he formulation and revision of standards related to "Food Safety National Standards for Bacterial Strains for Food", "Oligofructose", "Inulin", "Yeast for Food Processing", "Technical Guidelines for the Identification of Lactic Acid Bacteria for Food", "Technical Guidelines for the Identification of Yeast for Food Production", "Food Safety National Standards for Safety Assessment Procedures for Bacterial Strains for Food" and "Food Safety National Standards for the Determination of Yeast Glucan in Food". Promote the standardized management of probiotic prebiotics and other health food ingredients in China.