Carry out standardized basic research around the field or direction of traditional fermented food safety and brewing, and carry out quasi-research on food quality control. The specific work includes:
1. Research and application of standardization technology for quality evaluation of traditional food starters such as Liquor starter, dough starter, Monascus, Kefir grains and so on.
1. Study on quality standardization of typical fermented food and alcoholic beverage of liquor, yellow rice wine and liquor.
3. Standardized techniques for identification and evaluation of bacteria used in food industry.
Contact: Meng Town.
Contact information: cnscff@263.net.
010-53218327.
15010345215.