The main research direction is using biotechnology for the basic research on microbial resources development, including lactic acid bacteria, monascus, yeast and edible fungi. We also conducted application research on fermented dairy products, fermented fruit and vegetable, fermented bean products, monascus fermentation, etc. Mainly including:
1.The development of food microorganism resources in lactic acid bacteria, monascus, yeast and edible fungi, and researches in molecular breeding, molecular mechanism of metabolic regulation, genomics, proteomics and metabonomics;
2.The fermentation mechanism, regulation and control, process and flora of fermented food;
3.Food enzyme, bioactive peptides, microbial polysaccharides, the biosynthetic mechanism, structure and function of fermented food functional factors, and the new product development and industrialization;
4.Identification of functional factors of agricultural products (toona sinensis and perilla, etc.) and the development of new products.