The starting point and end point of traditional fermentation technology

The starting point and end point of traditional fermentation technology are as follows:

"Seven things to open the door, rice, oil, salt, sauce, vinegar and tea", these seven things are mostly related to fermented food. Traditional fermented food is a kind of food which was fermented by microorganisms and processed by brewing technology in ancient China. There are many varieties, the most important of which are brewing, vinegar, soy sauce and soy sauce, which are also essential brewing condiments in China people's life.

Besides, fermented foods such as pickled pickles, fermented bean curd and cheese are also popular traditional foods in China. These achievements reflect the achievements in biochemistry in ancient China, which laid the foundation for the emergence and development of modern microbiology and made outstanding contributions to the rise of modern fermentation science.

Fermentation technology is one of the earliest food processing technologies developed and applied in biotechnology. It has a history of thousands of years in China, and many traditional fermented foods such as wine, lobster sauce, bean paste, pickles, fermented bean curd and cheese are all fermented.

The traditional ancient fermentation technology advocates nature, and its fermentation environment, raw materials, utensils, microbial flora, fermentation technology and other links have a traditional and quaint atmosphere, which is the creation of craftsman spirit and reflects the respect for natural vitality.

Nowadays, with the rapid development of molecular biology and cell biology, modern fermentation technology came into being. The combination of traditional fermentation technology with DNA recombination technology and cell (animal cell and plant cell) fusion technology has become the main feature of modern fermentation technology and engineering.