"2022 China Biological Fermentation Industry Conference and Biological Fermentation Nutrition and Health Industry Series Summit Forum" was held in Jinan, led by scientific and technological innovation, and promoted my country to become a powerful biological fermentation country

On March 6, when General Secretary Xi Jinping attended the joint meeting of the Fifth Session of the 13th CPPCC National Committee, he pointed out that it is necessary to establish a big food concept. It is necessary to ask for food from forests, rivers, lakes and seas, and food from facility agriculture. At the same time, it is necessary to expand from traditional crops and livestock and poultry resources to richer biological resources, develop biotechnology and biological industries, and ask for heat and protein from plants, animals and microorganisms. The key words such as "biotechnology", "biological industry" and "development of food resources" mentioned in the meeting pointed out the direction for the development of China's biological fermentation industry.

In order to promote the integration of bio-economy and health industry, promote the healthy, orderly and rapid development of bio-fermentation nutrition health industry. From July 13th to 15th, the "2022 China Biofermentation Industry Conference and Biofermentation Nutrition and Health Industry Summit Forum" hosted by the China Biofermentation Industry Association was held in Jinan, Shandong. At the forum, experts shared with participants on topics such as "food protein resources", "nutrition and health", "industrial innovation" and "bioengineering technology" to discuss the high-quality development of China's biological fermentation industry.

Development under the guidance of the big food concept

The core of the big food concept is diversification, which aims to meet the growing flavor, nutrition, health and cultural needs of the people.

Yu Xuejun, chairman of the China Biological Fermentation Industry Association, said that the report of the 19th National Congress of the Communist Party of China pointed out that socialism with Chinese characteristics has entered a new era, and the main social contradictions in our country have been transformed into the people's growing needs for a better life and unbalanced and inadequate development. Contradiction. Food is the most important day for the people. In the new development stage of my country's move towards a moderately developed country, the diversity and individual needs of food, especially the continuous enhancement of nutritional balance, people's demand for nutrition-enhanced products, functions and health foods is increasing. This has brought new development opportunities for the adjustment of the structure and increase of varieties of the biological fermentation industry. The promulgation of relevant policies such as the "14th Five-Year Plan for Bioeconomy Development" and "Guiding Opinions on Promoting the High-Quality Development of Light Industry" have put forward new requirements and given new missions to the development of China's biological fermentation industry. The development of the industry has pointed out a new path and provided a new direction. The biological fermentation industry has broad prospects and great potential, and the whole industry must earnestly implement relevant policies.

Talking about the future development of the biological fermentation industry, Yu Xuejun said that at present, my country's nutritional functional raw material products manufactured by biological fermentation have been widely used in food, feed, medicine, cosmetics and other industries. The biological fermentation industry continues to promote the "three products" strategy. Related products have shifted from meeting consumers' basic food, clothing, housing and transportation needs to meeting consumers' higher-level physical and mental health needs. During the "14th Five-Year Plan" period, the biological fermentation industry will actively respond to the national industrial policy, take scientific and technological innovation as the guide, adhere to green and low-carbon development, optimize the standard system, and accelerate the construction of a domestic large cycle as the main body and domestic and international double cycles to promote each other The new development pattern, break through the blocking points, make up for the shortcomings, form effective supply, and continuously meet the people's new needs for a better life, solid promotion of China from the biological fermentation power to the biological fermentation power.

The high-quality development of the biological fermentation industry is inseparable from the help of scientific and technological innovation. Sun Baoguo, an academician of the Chinese Academy of Engineering, believes that the raw materials and products of China's food industry under the leadership of the big food concept must be diversified and standardized, production must be modernized, and the market must be internationalized. Talking about food innovation, Sun Baoguo said that in terms of food raw material innovation, industry enterprises should make healthy food that consumers love through functional mining, industrialization and modern production; food ingredients should increase varieties to achieve standards first and technological breakthroughs; the industry should speed up the pace of localization of advanced food additives and develop food additive varieties with independent intellectual property rights. In terms of food function innovation, industry enterprises should develop and produce various functional substances, and through scientific and technological innovation, appropriately increase the content of functional substances in food, and improve the health function of food. In terms of food production innovation, industry enterprises must rely on advanced and sustainable technical support, use modern technology to upgrade and transform the traditional food industry, and realize the leap from craftsmanship to craftsmanship, from experience to science, from manual operation to intelligent control.

Ma Yanhe, director of the Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, said that three issues should be paid attention to in the development of the biological fermentation industry. The first is the problem of raw materials. At present, the raw materials of my country's biological fermentation industry are mainly grain starch, and it is necessary to accelerate the breakthrough of non-grain raw materials. Second, the core technology supply problem, from raw materials to products need to rely on the integration of bacteria and technology, greatly improve the supply of key technologies of biological manufacturing, and transform the traditional chemical industry into a green and sustainable biological manufacturing industry. The third is the issue of intellectual property rights. The scale of my country's fermentation industry is the largest in the world, but the lack of industrial strains is a problem in the development of my country's biological manufacturing industry. We should accelerate the construction of independent intellectual property strains, establish an independent intellectual property system and a patent protection system. Participate in the international market competition of the industry.

Explore forward in technological innovation

With the continuous improvement of the level of productivity, the ability of human beings to use nature, transform nature, and harmonize nature has been continuously enhanced. Amino acids, enzyme preparations, yeast, probiotics... In various segments of the biological fermentation industry, researchers are constantly overcoming technical difficulties and exploring rich food resources.

"To plant and animal microorganisms to heat, to protein" means that the biological fermentation industry to continue to dig in food protein resources. Chen Jian, an academician of the Chinese Academy of Engineering, believes that the biological fermentation industry needs to pay special attention to three key points in terms of asking for protein from plants, microorganisms and animals. One is extreme enzymes. Because of their unique structure and chemical adaptation mechanism, extreme enzymes will have a wider range of applications in the food industry in the future; the second is the chassis cell construction technology, and the synthetic ability of natural microbial strains is limited, the use of synthetic biology to reprogram specific cell chassis is conducive to improving efficiency. Researchers should start with metabolic network reconstruction and optimization, metabolic model design and creation, and metabolic mechanism analysis and regulation. Third, gas fermentation. Industrial enterprises can adopt biological carbon sequestration technology to produce fuels, chemicals, proteins and other production necessities by using non-food gases with large stock and low value.

In addition to protein, nutrition and health are also the focus of the biological fermentation industry, and vitamins, as an important nutritional chemical, are directly related to people's nutrition and health. Zheng Yuguo, an academician of the Chinese Academy of Engineering, introduced that the production technology of vitamin nutrients is in a critical period of transition from chemical synthesis to biosynthesis. Vitamin biosynthesis technology also has problems such as lengthy synthetic pathways, complex process regulation, inaccurate control, and low yield. It requires tools and strategies that combine component analysis, laboratory evolution, metabolic engineering, synthetic biology, and downstream industry integration. The discovery and biosynthesis of vitamin products is the result of scientific discovery, technological development, engineering innovation and industrial integration in the biological industry. The industry develops more vitamin nutrition and its biological manufacturing technology, which can break the foreign monopoly, improve product quality and reduce production costs.

In terms of nutrition and health, Ren Fa-zheng, academician of the Chinese Academy of Engineering, paid attention to fermented milk. He said that through the study of fermented milk, researchers discovered the functional mechanism of probiotics, which gave birth to the development of the probiotic industry. As a metabolic component of probiotics after processing, metazoan has the effects of regulating intestinal flora, enhancing intestinal barrier, regulating immunity and metabolism. "In terms of technology, the late generation processing and storage stability, easy production and industrialization, product application range is wider. In terms of safety, the metazoan does not cause bacteremia, does not transfer drug-resistant genes, and is suitable for newborns and sensitive populations. In the aspect of probiotic function, the target of the metazoan is more extensive, more easily absorbed by the intestinal tract, and not interfered by antibiotics. At present, the production technology of metazoan products still needs to break through the selection and engineering of key strains, establish qualitative and quantitative methods, and excavate and separate functional factors." Ren Fa Zheng said.

"Using natural food as raw materials and nature's gentle biological manufacturing strategy to develop healthy food is the development direction of healthy food production technology." Lu Fuping, President of Tianjin University of science and technology, believes that at present, some traditional food processing technologies are being seriously challenged in the development of healthy food. In the production process, chemical reactions process food raw materials, increasing the incorporation of harmful substances; excessive processing reduces the nutritional value of food, but also increases the potential hazards. The use of organisms for large-scale material processing and transformation is an emerging field of food. In the future, microbial cells and enzyme proteins will be used as catalysts, or modified new biomass will be used as raw materials to manufacture food. This type of food will be combined in the production process. Genetic engineering, cell engineering, fermentation engineering, enzyme engineering, biological engineering and other technologies.

The exploration of biological fermentation industry resources, technological breakthroughs, and the application of results will ultimately serve the people's good needs for healthy and delicious food.