New Insights on Low-Temperature Fermentation for Food

Fermentation technology has a long history and low-temperature fermentation now become the focus of research. This paper reviews mechanism application optimization relevant strains. Low-temperature leads to differential expression growth in metabolism genes (PSD1, OPI3, ERG3, LCB3 NTH1). can be applied foods various advantages, such as increasing changes volatile flavor compounds other corresponding metabolic substances strain, inhibited spurious bacteria. The run lies strain optimization, which is protect optimize strains through variety methods. greatly improve product quality. At present, most effective methods promote are gene knockout probiotic microencapsulation.