Since ancient times, mainland brewing technology has been extensive and profound, with a long history. In these long years, the seven trivial things of life, "firewood, rice, oil, salt, sauce, vinegar and tea" are the perfect combination of the wisdom of the ancients and the "invisible" hand of microorganisms. Liquor, rice wine, fruit wine, vinegar, soy sauce, bean paste, kimchi, fermented bean curd, tempeh...... Behind these colorful fermented foods are microorganisms silently playing their irreplaceable role, adding a touch of bright color and fresh vitality to our lives.
Angel, as a long-time cultivator in the field of brewing, is well aware of the importance of microbial resources. Therefore, we continue to explore the microbial terroir of each region, screen and isolate the microbial communities with strong vitality, so as to interpret the unique flavor quality code behind the brewed food.
It is the key technology of the mainland microbial industry to collect strain resources, classify them, develop strain resources, and conduct strain tests. The team of Angel scientists has extensively collected strain resources in China and some foreign regions to conduct yeast diversity analysis and strain construction technology research. In recent years, we have traveled to the steep Enshi Grand Canyon, the mysterious Shennongjia primeval forest, and the vast Inner Mongolia prairie, covering more than 30 regions at home and abroad. After the sample was retrieved, the R&D personnel performed enrichment culture, isolation and purification in order to find a single strain. Subsequently, the strain DNA was extracted, the genes were amplified, and sequenced to compare with the data in the culture library.
At present, Angel has preserved more than 4,300 strains of various characteristic strains, covering more than 380 species, and has become one of the most systematic industrial yeast strain resource banks in China. Among them, there are more than 2,000 strains of yeast, which are widely used in baking, winemaking, vinegar, enzyme preparations, health care products, environmental protection and other fields. In order to ensure the safety and stability of strain resources, we have also backed up more than 60,000 strains to achieve full coverage of the "List of Microbial Strains for Traditional Chinese Fermented Foods" and the "List of Strains Available for Food".
In the field of liquor, Angel pays attention to the synergy of multiple strains and the application of purebred culture. The R&D personnel screened out four typical dominant microorganisms that affect the liquor production environment from the high-quality liquor production areas, and researched and developed a series of multi-strain purebred preparation products through microbial enhancement and following the traditional brewing process and system, which are widely used by liquor enterprises to improve production capacity, scientifically regulate flavor substances and health factors, and improve liquor quality.
If brewing is a vast and profound country, then different varieties and regions are the gangs with their own characteristics. Each gang has its own unique characteristics and flavors, and the use of microorganisms is the essence of these gangs' inheritance and innovation. Only by deeply understanding and mastering the characteristics of local microorganisms, and at the same time absorbing the excellent microbial resources of other regions, can we continue to cultivate internal skills, better adapt to the development of the times, and realize the inheritance and innovation of brewing skills.
Angel Strain Bank is such a treasure trove of many "invisible" miracles. We look forward to working with more liquor companies, scientific research institutions, universities, etc., to jointly explore the endless mysteries in this treasure trove, and contribute more wisdom and strength to the brewing industry in the mainland.