2016 National Science and Technology Award Conference was held in Great Hall of the People in the morning of January 9, and the project “Fruits and Vegetables Probiotics Fermentation Key Technology and Industrialized Application” from Xie Mingyong’s Team of Nanchang University had the honor to get National Scientific and Technological Progress Second Prize, which led to our university obtaining national level scientific and technological reward successively after Jiang Fengyi’s team winning National Technological Invention First Prize in 2015.
Main completing units of the project “Fruits and Vegetables Probiotics Fermentation Key Technology and Industrialized Application” are Nanchang University, Jiangxi Jiangzhong Pharmacy (Group) Co., Ltd., Labi Xiaoxin Foods Industry Company Limited, Jiangxi Sunshine Dairy Industry Group Co., Ltd., Nanchang Kuangda Biotechnology Co., Ltd. and China Food Industry (Group) Company, and the winning team include 10 members, i.e. Xie Mingyong, Xiong Tao, Nie Shaoping, Guan Qianqian, Zhong Hongguang, Yin Junyi, Shuai Gaoping, Cai Yongfeng, Huang Tao and Song Suhua. The core technology has been mainly accomplished in State Key Laboratory of Food Science and Technology of Nanchang University, and Nanchang University’s food discipline relied on by such key laboratory is a national key discipline and ranks at No.4 across the country in the third round first-level discipline level assessment by Ministry of Education.
Xie Mingyong’s Team has broken through technical bottlenecks such as fruits and vegetables fermentation special excellent probiotics strain high throughput screening and fruits and vegetables special compound probiotics agent large scale preparation after 16 years’ duration of surmounting, and invented probiotics fermentation fruits and vegetables series production new technology. Project team has sorted out and stored fruits and vegetables fermentation special bacteria plants of over 6000 pieces, and established the first fruits and vegetables fermentation special strain reservoir with proprietary intellectual property rights in our country; cultured lactobacillus plantarum NCU116 and other fruits and vegetables fermentation special excellent strains of 39 kinds and 335 pieces via directive breeding with high throughput screening technology; created direct vat probiotics fermentation fruits and vegetables protoplasm, fermentation fruits and vegetables beverage and other probiotics fermentation fruits and vegetables series production new technologies, and probiotics fermentation fruits and vegetables series production new series products have passed international certification of kosher halal food and received unanimous praise from consumers home and abroad.
The project has acquired authorization of 5 national patents of invention successively and developed over 10 product enterprise standards; over 40 papers havebeen published in Journal of Agricultural and Food Chemistry, Journal of Functional Foods and other magazines; Chinese Association of Agricultural Science Societies has rated it as “overall technology of achievement in internationally leading level”, and it has won 2015 China Industry-university-research Cooperation Innovative Achievement First Prize, 2015 Jiangxi Provincial Technological Invention First Prize and many other scientific and technical awards.
Taking solving major technical requirement of China’s fruits and vegetables food industry development as objective, the project “Fruits and Vegetables Probiotics Fermentation Key Technology and Industrialized Application” has first introduced probiotics fermentation technology into fruits and vegetables food deep-processing field, developed upstream, midstream and downstream whole industrial chain key technology innovation system of fruits and vegetables probiotics fermentation, taken the lead to master fruits and vegetables probiotics strain and its stain agent preparation and other core technologies suitable for industrialized production, exploited 13 kinds of probiotics fermentation fruits and vegetables new series products explicitly featured by “safety, nutrition, delicacy and convenience”, and popularized and applied them in 71 enterprises in 19 provinces and cities, which has considerably improved international competitiveness of fruits and vegetables of our country and promoted scientific progress of fruits and vegetables deep-processing industry.
