World Health Statistics released by the World Health Organization on May 21, 2009 shows that in 2007, the average life expectancy of the Japanese was 83 years old and continued to rank first in the world. According to Kyodo News, according to sex, the average life expectancy of Japanese women is 86 years old, ranking first in the world; and for men, 79, ranking third in the world. At present, 23% of Japanese people are elderly people over the age of 65 and they are expected to rise to 40% by 2050. We can not help but ask, what is the secret of Japanese longevity? This answer may have to cover many aspects, such as Japan's overall abundance of living standards, good work patterns and the prevention of "illness from the mouth" diet hygiene habits and pension policy. In terms of dietary habits alone, according to research conducted by Japan at your research institution, the reason why Japanese people live longer is mainly the long-term consumption of fermented foods such as miso soup, kimchi and natto fermented natto. . They also claim that the efficacy of fermented foods is comparable to medicines. It is also recommended that modern people consume a fermented food every day to maintain their health and longevity. So, what nutritional value of fermented foods can make Japanese research institutions so esteem? Fermented foods are produced by fermentation of agricultural and sideline products using microorganisms, that is, using the decomposition and anabolism of microorganisms to produce unique flavors and become delicious foods. Fermented foods have a history of thousands of years, and there are many kinds of fermented foods everywhere, such as the bread, bread, and rolls that we eat daily, which is the most common fermented food. They are more nutritious than non-fermented foods such as cakes and noodles. The reason for this lies in the yeast used. Studies have shown that yeast not only changes the structure of the dough, making it softer, but also greatly increases the nutritional value. Yeast is rich in vitamins, minerals and enzymes. The protein content per 1 kg of dry yeast corresponds to the protein content of 5 kg of rice, 2 kg of soybeans or 2.5 kg of pork. Therefore, steamed bread and bread contain nutrients 3-4 times higher than cakes and noodles. Yeast is also a very strong antioxidant that protects the liver and has a detoxifying effect. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby increasing the body's absorption and utilization of these nutrients. Needless to say, fermented foods have many benefits for human health. Because of this, people are constantly exploring and researching fermented foods and related fields. As the “2014 Shanghai International Exhibition on Bio-fermentation Products and Technology Equipment†that serves the fermentation industry in China, it provides a platform for companies in the fermentation field to communicate with each other and showcases new equipment and new achievements in the fermentation industry. It is reported that the "2014 Shanghai International Bio-fermentation Products and Technology Equipment Exhibition" will be held in Shanghai Everbright Convention & Exhibition Center from December 3rd to December 5th, 2014. The exhibition was sponsored by China Biofermentation Industry Association and organized by Shanghai Xinshi Exhibition Service Co., Ltd. As the most authoritative industry exhibition in the field of bio-fermentation, this exhibition gathered many powerful suppliers to showcase bio-fermentation-related products and technical equipment to provide the latest technology and services. The exhibition featured several special features such as enzyme preparations, amino acids, starch, starch sugar, sanitary fluid equipment, evaporation and crystallization equipment, and fermentation concentration and extraction equipment. The organizer will carry out strong organization and propaganda through years of rich exhibition experience, and will invite food, beverage, medicine, feed, biological fermentation, candy, wine, dairy products, cakes, health products, functional foods, food additives and foods. Ingredients, convenience foods and semi-finished products, dairy foods, snack foods, canned goods, meat products, vinegar, grain and oil processing, ice cream and desserts, pasta processing, cosmetics, cosmetic, paper, leather, washing, textiles, coating chemical reagents, etc. Representatives of production companies, engineers and technicians, as well as domestic and foreign trade organizations, research institutes, universities and scientific research institutions, experts and scholars attended the exhibition.
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