(江南大学 未来食品科学中心/生物工程学院, 江苏 无锡 214122)
(Science Center for Future Foods/School of Biotechnology, Jiangnan University, Wuxi 214122, China)
The categories and research status of Chinese traditional fermented food were analyzed, combined with the technical characteristics of fermented food production procedure, including fermentation processes, complex environment, mixed bacteria system, sensory evaluation, etc. And the advanced technologies of Chinese traditional fermented food were further explored, such as the application of artificial sensing technology, the application of new technologies for fermented food microorganisms and fermented food perception, etc. The application of advanced biotechnologies for Chinese traditional fermented food were discussed, such as genetic engineering, synthetic biology, molecular biology and neurobiology, etc. It might be smarter and more controllable of the fermentation process through the screening and modification of microorganisms. Based on human senses and big data, new perception technologies (such as fermentation regulation based on neurobiology, flavor network technology based on big data, etc.) should be established to promote the Chinese traditional fermented food to be more delicious, healthier and safer in terms of flavor, nutrition, safety and stability. In the future, we should take improving Chinese traditional fermented food as the starting point further accelerates the development of key common technologies, modern engineering technologies, cutting-edge leading technologies, and disruptive technologies for fermented foods, to promote the innovation of our national overall food fermentation industry, and lead the world iteration of the food fermentation industry.