发酵食品与新资源开发团队，主要运用现代生物技术手段对传统发酵食品进行技术改造和产业升级。以红曲、豆豉为重点，建立了红曲菌种资源库，应用菌种选育、功能因子相关基因解析及发酵代谢调控等技术手段，开发安全、高效、低成本的功能红曲系列产品。此外，还从事非粮生物质蓖麻、亚麻芥等资源的综合开发与利用的研究。
拥有对红曲复杂基质中桔霉素、他汀和色素类物质高效快速分离与精准定性定量的快速检测技术；功能红曲产品主要安全指标桔霉素含量远低于欧美国家标准，为福建省古田县程久红曲有限公司开发的低桔霉素红曲米产品，年新增销售一千余万元；拥有天津冬菜纯种发酵技术，对天津三强食品有限公司进行了技术改造，为公司新增产值五百余万元。
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.
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