Difference between pure fermentation and traditional fermentation in aseptic operation

Pure fermentation is that only one microorganism is inoculated in a single fermentation substrate, and a single product with high purity is obtained by cultivating this microorganism. In order to make the fermentation go smoothly, it is necessary to keep the purity of the fermented single strain, and the artificially expanded strain must not be polluted. Once other strains are found, it is called a fermentation accident. Therefore, the requirements for fermentation equipment and environment are higher, and strict sterilization measures and air purification systems are needed.

Traditional fermentation is a process in which grains with complex components are used as raw materials, enzymes secreted by various microorganisms participate, hydrolysis and fermentation are mixed, and the raw materials are transformed into various flavors and nutrients.

So I think purebred fermentation needs high aseptic conditions, otherwise it will cause the survival of miscellaneous bacteria. Traditional fermentation is relatively less strict because several kinds of bacteria compete with each other. For example, homemade pickles, moldy edamame and so on. None of them have been strictly disinfected, and of course there is no guarantee that there will be no mold growth.

I wonder if this has solved your problem.