The research center "Key Laboratory of Microecological Preparation Development" established by the company has well-functioning strains Research facilities for functions and microecosystem functions. R&D platform for biological fermentation strains and human microecological health Screening and preservation of strain resources, strain function verification, strain application development, and application research and development of traditional Chinese medicine fermentation industry direction, comprehensively carry out research work related to biological fermentation technology and human microecological health. The application of microbial fermentation in traditional Chinese medicine has a long history, and it is also one of the important methods of traditional Chinese medicine processing. hair Fermentation drugs have achieved good clinical results, such as: Pien Tze Huang, Sanzhu oral liquid, Shenqu, Jianqu, Banxia qu and other traditional Chinese medicine varieties. The company adheres to the concept of "medicine is like tea, tea is like medicine". Biological fermentation technology is combined with human microecology for healthy development Kang has something to do with it. According to the theory of microecology and biomimicry. Fermentation strains are used in medicinal and edible homologous products, biology Enzyme action and quality barrier enzymes such as medicinal plant raw materials, cell wall and cell elemental cellulose, hemicellulose, etc Untie. As a result, the yield of active pharmaceutical ingredient analysis is greatly improved. To cultivate excellent fermentation strains, the company adopts compound strains to maximize the role of microorganisms in the culture medium Enzymatic hydrolysis and fermentation. The combination of intestinal probiotic metabolites and encoded hydrolyzed Chinese medicine is used in the health food industry. Compared with traditional health foods, the active ingredients of drugs are more easily released and absorbed by the human intestines. In this way, it can help the iterative upgrading of the health food industry.