International Research and application of brewing and traditional fermented food technology

Supported by the international science and technology cooperation base and the health science popularization platform, Research & Development Department of Traditional Fermentation Engineering (TFE R&D) boosted international cooperation and communication in such arears as conferences, exhibitions, award events, overseas study tours, professional training and popular science activities. As well as brewing industry which involves all kinds of alcoholic beverages such as Chinese Baijiu, beer, Huangjiu, wine and fruit wine, the range of service covers traditonal condiment industry which includes soy sauce, vinegar and cooking wine products.

Up to now, International Joint Research Center of Quality and Safety of Alcoholic Beverages (ICAB) has undertaken 7 intergovernmental exchange projects, with 14 rounds in total, and 6 special projects for international science and technology cooperation of MOST.

Brief introduction of some symbolic projects

1. Intergovernmental project for scientific and technical cooperation between China and Czech Republic — research and development of new high efficiency and low-cost brewing technology

Project partner was UCT, Prague. Based on modern biotechnology and fermentation engineering technology, very high gravity beer brewing process and beer continuous fermentation technique were studied, premium beer product with characteristic hop aroma was developed, the Chinese beer industry was improved and upgraded, key technical breakthrough, energy saving and product innovation were achieved as well. Two industrial strains were screened for 100L very high gravity beer brewing process and technical standard for demonstration pilot production line of beer brewing has been proposed. Technical standard for continuous fermentation process was drafted and production costs were reduced. A production line of very high gravity beer brewing was built and the premium beer product with characteristic hop flavor has a strong international competitiveness. With the Second Prize of Beijing Science and Technology Progress Award and the First Prize of Sinolight Science and Technology Award in 2014, project achievements are of great significance for promoting the energy saving and emission reduction for brewing industry.

2.Intergovernmental project for scientific and technical cooperation between China and Russia — Sreening and industrial application of premium brewing barley quality resource

Project partner was Russian Barley Association. Based on malting characterization, brewing characterization and matching optimized process study, sifting system of premium brewing barley and data bank of characteristic barley cultivars were established. 28 barley varieties, among of 6 with low content ofβ-glucan, were introduced from Russia. Mutation sites relevant toβ-glucan synthesis genes were screened and premium brewing barley resource of low content of lipoxygenase and glucan was obtained with independent intellectual property rights.

3.Intergovernmental project for scientific and technical cooperation between China and Hungary — research and development of high efficiency beer fermentation technology

Project partner was Corvinus University of Budapest, Hungary. Based on modern biotechnology and fermentation engineering integration technology, beer fermentation technology was improved and upgraded using green and efficient manufacturing as breakthrough. New evaluation system of beer fermentation process was built, technical problems such as indistinct process control and unclear process boundaries were solved, difficulties, for instance, unstable quality issues during fermentation were overcome, and digital management and control of every steps of fermentation process were implemented. Three invention patents were held, six scientific papers were published, with two included by SCI. Fermentation period were shortened greatly and productivity increased significantly. With the Science and Technology Progress Award of China Light Industry Federation, application of core technology in brewing factory showed that electric power saving was increased by about 3kwh/kiloliter and equipment utilization rate was increased by about 50%.

4.Intergovernmental cooperative project between China and Mongolia — Research on key technologies and mechanisms of deep processing of milk-based raw materials through biological fermentation and industrialization

Project partner was Mongolian Research Institute of Animal Husbandry. Based on primary research of milk-based fermented foods and milk peptides, research of key technologies of manufacturing and subsequent applied research, a demonstration production system of functional milk peptides in milk-based food for high-quality and safety was established, a powerful technical support for industrial application of milk-based food and functional milk peptides was provided. It had a great significance on dairy industry. One English scientific paper was published, nine invention patents were applied, one international patent was held. Modernization application of milk peptides functional foods was demonstrated, a demonstrated production line of compound peptide salt was built, three technical specifications were drafted and a database of milk-based fermented food functional strains and milk peptides was established. Products such as high efficient protease mixed starter, acidified craft beer with lactic acid bacteria, peptide compound seasoning and solid functional Lactobacillus beverage with compound protein were developed.

5.Intergovernmental visits between China and Slovenia — Application of microorganism encapsulation in Brewing Process

Project partner was University of Ljubljana. Based on embedding technology, the influence of microorganism encapsulation on the whole fermentation process was researched, the influence of byproducts in liquor body on the full-bodied flavor was improved, post-fermentation cycle was shortened, both quality and productivity were increased.  

6.International project for scientific and technical cooperation between China and Serbia — Development and Application of High Value Utilization Technology of microbes in Traditional Fermented Food (Highland Barley Wine)

Project partner was University of Belgrade. Based on the cooperative researches of microbial community structure of traditional highland barley wine, screening of functional microbes and key technology of efficient fermentation, technological innovation and modernization were achieved. The results of this project played a role of demonstration and guidance to industry upgrading and increasing farmer’s income.

Project List