Does the traditional fermentation process need to inoculate artificially cultivated strains?

The fermentation forms of fermented food mainly include liquid or solid fermentation and natural or pure fermentation.

Traditional fermentation processes include fruit wine, fruit vinegar, fermented bean curd, pickles, etc. , enriched our dining life and added unforgettable fun to our spare time life.

The fermentation strain in fruit vinegar production is Acetobacter, which is a prokaryote and has no nucleus.

The main fermentation strain in the process of making sufu is Mucor, which is a nucleated eukaryote. It belongs to solid culture.

In the process of wine fermentation, the fermentation broth can be regarded as the culture medium of yeast, which belongs to liquid culture medium.

The strains used to make pickles are lactic acid bacteria and strict anaerobic microorganisms of lactic acid bacteria.

In traditional fermentation technology, there is no inoculation or strict sterilization, but the corresponding fermentation products can be obtained. Strains come from air or raw materials.