Difference between traditional fermented food and modern fermented food

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.

Traditional fermented foods have a long history and are widely distributed. Many countries and regions have traditional fermented foods with local characteristics, such as soy sauce and fermented bean curd in China, natto and sake in Japan, kimchi in Korea, salami in Italy, Kefir milk in Caucasus, Tarhana in Turkey, Gary in Africa, bread, cheese and yogurt in many western countries, which are all indispensable delicacies on people's table.

Modern fermentation technology applies electric field, magnetic field, laser, microwave, nanometer and bioengineering including genetic engineering, enzyme engineering and cell engineering to fermented food production. The advantage of these technologies is that they can retain the nutrients of fermented food to the maximum extent and will not bring unnecessary pollution to the fermented food itself. At the same time, once put into use, they can be used for a long time. Transform traditional food processing technology and develop functional food.