The fermented-foods and new-resource-development team, work on technological transformation and industrial upgrading of traditional fermented foods, mainly by modern biotechnology. Focusing on the red yeast rice and tempeh, we establish a red yeast strains repository, and develop safe, efficient as well as functional red yeast rice products, by using strain selection, functional analysis and other technical means. Additionally, researches about non-food biomass such as castor, flax and so on, are carrying out, aiming at their comprehensive utilization.
Our team own the rapid and precise technology to separate and obtain citrinin, statins and pigment substances fastly and efficiently. The safety indicators, that is the citrinin content of the functinal red yeast rice, is much lower than European and American National Standards. This product has brought significant economic benefit to Gutian red yeast Ltd. in Fujian province. The preserved vegetables fermentation technology has been applied sucessfully in Tianjin City Sanqiang Foods CO., LTD.