Database of cultivated microorganisms of Chinese traditional fermented food
Database of cultivated microorganisms of Chinese traditional fermented food
Classification of microorganisms
The Database of Cultivated Microorganisms of Fermented Food contains published culturable microbial information from fermented foods, including microbial species, culture medium, sample selection information, culture conditions, major flavor substances, interactions with other microorganisms, and literature references. The database allows users to access culture information of specific microorganisms, which serves as a valuable reference for screening specific types of microorganisms from fermented foods. Additionally, it provides important support for the resource development of fermented food microorganisms.
Vinegage-producing microorganisms refers to microorganism involved in fermentation of starch, sugar, ethanol, etc.
Soy sauce microorganisms refers to the microorganism involved in fermented beans to produce soy sauce.
Microbial fermentation of soybean products refers to the involvement of microorganisms in the fermentation process of beans to produce food. As early as 4,000 years ago, China documented the use of beans for food fermentation.
Dairy microorganisms refer to the microorganisms that participate in the production of dairy products through the fermentation of milk, as well as those that can cause spoilage of milk and dairy products.
Fermented meat microorganisms refer to a variety of microorganisms that participate in the process of raw meat fermentation.
Kimchi microorganisms refers to microorganisms involved in the fermentation of vegetables.