On December 2, 2020, the 2020 Expert Technical Committee Meeting of the Shanxi Provincial Food Vinegar Engineering Technology Research Center was held in Taiyuan.

Making Microbes Smarter

Making Fermentation More Intelligent

 

 

On December 2, 2020, the 2020 Expert Technical Committee Meeting of the Shanxi Provincial Food Vinegar Engineering Technology Research Center was held in Taiyuan. The theme of this meeting was "Making Microbes Smarter and Fermentation More Intelligent." The purpose was to summarize and report on the work and research progress of the center since its establishment, to address problems through communication and expert review, and to propose the next steps in technological development and work plans.

 

 

Academician Chen Jian, director of the center's expert technical committee, presided over the meeting. Experts and scholars gathered together to discuss the future of technological innovation in Shanxi's vinegar industry. Associate Professor Xu Nu from Shanxi Agricultural University gave a technical report entitled "Brewing Mechanism and Metabolic Regulation of Shanxi Lao Chen Vinegar"; Lang Fanfan from Shanxi Zilin Vinegar Co., Ltd. gave a technical report entitled "Research on Traditional, Mechanical, and Integrated Brewing Processes of Lao Chen Vinegar in Spring and Summer"; Li Ting, associate researcher from Shanxi Provincial Bio-research Institute Co., Ltd., gave a technical report entitled "Comparative Analysis of Flavor Substances in Shanxi Lao Chen Vinegar Using Traditional, Mechanical, and Integrated Processes"; and Professor Chen Shujun from Shanxi University gave a technical report entitled "R&D of Functional Vinegar Powder".

 

 

The experts and scholars attending the meeting expressed their opinions freely on process improvement, product development, and technological innovation in Shanxi's vinegar industry, engaging in a lively discussion and a stimulating brainstorming session. In his address, Luo Jianchun, chairman of Shanxi Zilin Vinegar Co., Ltd., stated that the intelligent production of food and the healthy and functional qualities of food have become major trends in the global food manufacturing industry. With the increasing awareness of healthy eating in China, Shanxi Lao Chen Vinegar and its extended functional foods have broad market prospects. Zilin Vinegar has a production capacity of 200,000 tons. Its production equipment and technology have achieved mechanized production while inheriting the essence of traditional craftsmanship, and some processes have achieved information-based control. The currently under-construction 100,000-ton vinegar fermentation production line will promote the application of our independently developed "integrated fermentation unit." Upon completion, industrialization, informatization, and standardized production will reach a new level, and its demonstration effect will inevitably trigger a revolution in vinegar fermentation technology throughout the country.

This meeting was hosted by the Shanxi Provincial Food Vinegar Engineering Technology Research Center, undertaken by Shanxi Zilin Vinegar Co., Ltd., and co-organized by Shanxi Provincial Bio-research Institute Co., Ltd., Shanxi University, and Shanxi Agricultural University.