Molecular Microbiology Research, 2025, Vol.15, No.2, 45-58 http://microbescipublisher.com/index.php/mmr 55 natural fermentation, the bacteria that may breed and the toxins they produce need to be discovered and controlled in a timely manner. The development of modern food microbial detection technology provides a variety of means for this. Polymerase chain reaction (PCR) and its quantitative version (qPCR) have been widely used for rapid detection of pathogenic bacteria in food, and can identify whether there are common pathogenic bacteria such as Salmonella and Staphylococcus aureus in the fermentation broth within a few hours. Compared with the traditional culture method, molecular detection methods greatly shorten the detection cycle and achieve early warning of pathogenic microorganisms during fermentation. In addition to nucleic acid testing, rapid immunology detection technology also plays an important role in monitoring soy sauce toxins. Taking aflatoxin B₁ as an example, it used to require tedious sample pretreatment and chromatography analysis. Now some researchers have developed rapid test strips for immunochromatography-based soy sauce matrix. It is possible to determine whether the toxin in the sample exceeds the standard within a few minutes without extraction. Wang et al. (2016) reported a rapid immunochromatography method based on fluorescent microsphere labeling. The visible detection limit of aflatoxin B₁ in soy sauce is up to 2.5 μg/L, and has quantitative analysis capabilities. This rapid detection technology has shown good application prospects in the quality monitoring of fermented products such as soy sauce, and can be used as a powerful tool for daily batch inspection and risk investigation. 8 The Path of Integration Between Tradition and Innovation 8.1 The inheritance and industrialization of intangible cultural heritage of sauce-making "Fishing Soy Sauce Brewing Technique" is an intangible cultural heritage originated from the Northern Song Dynasty. Its protection and inheritance have important cultural value. In the modern context, achieving the sustainable inheritance of this traditional technique requires exploring the development path of the integration of culture and industry. On the one hand, the core elements of traditional brewing processes should be respected and retained, including the experience and skills contained in natural koji making, open-air fermentation and manual operation. This can ensure that the skills are passed down from generation to generation by establishing intangible cultural heritage skills inheritance bases, master-apprentice training, etc., and record and organize traditional process parameters. On the other hand, promoting intangible cultural heritage skills to a broader market is inseparable from the help of industrialization. After being included in the municipal and provincial intangible cultural heritage (ICH) lists, "Yuyue Soy Sauce" from Lishui, Zhejiang, has seen active collaboration between local governments and enterprises. Resources have been invested in brand development and production upgrades, enabling this traditional soy sauce to embark on the path toward scaled industrial production (Figure 4). This exemplifies the commercial transformation potential of traditional craftsmanship—when the cultural value-added is recognized, traditional products can command a market premium, thereby fostering a virtuous cycle of “industry sustaining heritage and heritage enhancing industry” (O’Toole, 2019). Figure 4 Visual presentation of soy sauce product label design and brand communication The industrialization of Yuyue soy sauce technology can be considered as a combination of "regional brand + cultural experience": while retaining the characteristics of hand-made brewing, modern factory management is introduced to expand production capacity, and industrial tourism, brewing experience, etc. are developed in the
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