There are many kinds of fruit and vegetable fermented products, such as pickles, pickles, lactic acid drinks, fruit wine, fruit vinegar and so on. Mainly lactic acid fermented fruit and vegetable products and acetic acid fermented fruit and vegetable products.

Vegetables and fruits fermented by lactic acid bacteria and acetic acid bacteria can improve the nutrition and flavor of the products, and the nutritional value and beneficial effects of these two fermented products have been recognized by people. For example, apple vinegar.

Our common fermented meat product is fermented sausage, and there are many microbial flora involved in sausage fermentation, mainly including Pediococcus beer, Pediococcus lactis, Lactobacillus plantarum, Staphylococcus, Micrococcus, halophilic and halotolerant cocci, Penicillium, Aspergillus and yeast.

Among them, the growth of beneficial mold and yeast not only effectively formed the flavor of the product, but also inhibited the growth of food spoilage bacteria and discharged the occurrence of food poisoning. In this respect, mold has played a certain auxiliary role in the preservation and storage of food.