The main difference between precision fermentation and traditional fermentation lies in the degree of control over the production process, efficiency, consistency, and customizability.

It mainly includes the following differences: In terms of control degree: Traditional fermentation relies on the natural metabolic pathways of microorganisms, which may vary depending on environmental conditions, leading to inconsistent final products. Precision fermentation involves the deliberate modification of microorganisms through genetic engineering and other technologies, in which genes responsible for producing the desired output are inserted into the DNA of microorganisms, thus achieving precise control over the production process.

In terms of efficiency and consistency: Precision fermentation utilizes the advancements in artificial intelligence, machine learning, and bioprocessing technology to optimize production processes, reduce costs, and expand operations to meet commercial needs. This makes precision fermentation products is blessed with highly consistency and efficiency.

In terms of customizability: Precision fermentation can create custom molecules that can significantly improve food quality and function, which is unmatched by traditional fermentation. It allows the production of specific proteins, enzymes, and other complex organic molecules that can be used as new food ingredients.

In terms of environmental impact: Precision fermentation solves critical sustainability challenges by producing animal product alternatives directly from microorganisms, including reducing greenhouse gas emissions, land use, and water consumption associated with traditional livestock farming.

In terms of product range: The scope of precision fermentation has significantly expanded, covering a wide range of compounds, including those that are chemically identical to animal proteins but produced in a more environmentally friendly and ethical way.

In terms of safety and quality: Precision fermentation technology has significant advantages in terms of product safety and quality, as the production process can be subject to stricter regulation in a controlled fermentation environment.

In terms of technological integration: Precision fermentation represents the paradigm shift in food production, reflecting the integration of agriculture and technology to address some of the most pressing challenges of our time.

In summary, precision fermentation is a progressive development of traditional fermentation technology that utilizes modern scientific and technological advancements to modify microorganisms to produce specific, high-value products that are more consistent, efficient, and customizable to meet the specific needs of consumers and sustainability requirements.

However, we should firstly establish and then break. We must fully recognize the irreplaceable advantages of traditional fermentation in food production.For instance:

Firstly, unique flavor and quality: Traditional fermented foods have unique flavors and mouthfeel due to the complex interactions between microbial communities during the long fermentation process, which produce a series of unique metabolic products that give the food its unique flavor.

Secondly, rich nutritional value: During the traditional fermentation process, the metabolic activities of microorganisms can increase the content of vitamins, amino acids, and other nutrients in food, thereby improving the nutritional value of the food.

Thirdly, higher food safety: During the production of traditional fermented foods, the metabolic activities of beneficial microorganisms can inhibit the growth of harmful microorganisms, thereby improving the food safety of the product.

However, we must also see that although traditional fermentation technology still has a place in modern food industry, it also faces some challenges, such as low production efficiency, unstable product quality, food safety risks,etc.

Therefore, the traditional fermented food industry needs to achieve technological innovation and industrial upgrading to develop fermented food towards deep processing and resource integration, further reducing production costs and raw material consumption, achieving maximum resource utilization, and enhancing enterprise operational efficiency and core competitiveness.