What is the main difference between modern fermentation and traditional food fermentation?

Traditional fermented food is widely distributed in the world because of its low production cost, improved flavor and nutrition, and strong stability. Traditional fermented foods have a wide range of raw materials, and almost all foods that people eat daily, such as cereals, beans, vegetables, milk and meat, can be made into fermented foods. There are many kinds of microorganisms used in traditional fermented food, such as yeast, mold, bacteria and so on. For example, Maotai Liquor, a famous Daqu liquor in China, is a Daqu made of barley, wheat and other grain raw materials, which is fermented by heat preservation and culture. Microorganisms in koji include Aspergillus, Monascus, Rhizopus and other molds.

Modern fermented food has become an important branch of food industry. Any food made of microorganisms can be called fermented food. Functional fermented food mainly uses high-tech biotechnology with certain physiological activity (including fermentation method and enzyme method) to produce food that can adjust the physiological function of the body.

Fermented food can form some specific nutritional factors because microorganisms participate in food processing. Such as glutamine, short-chain fatty acids, linoleic acid, arginine, etc.