Abstract:Fermentation has a long history in China.Through fermentation，not only can the texture of food be changed and the nutritional characteristics enhanced，but also the taste of products be improved and the shelf life of food be extended.However，the conventional fermentation process is fast and uncontrollable，susceptible to microbial contamination.Low-temperature fermentation can effectively reduce microbial contamination in the environment and inhibit the growth of contaminating bacteria.Meanwhile，it can also slow down the reaction process and complete the cell metabolism，thus increasing the variety and content of flavor substances.In this study，the mechanism of low-temperature fermentation was elaborated.The effect of optimized microbial strains on fermented foods during low-temperature fermentation was discussed，with the advantages of low-temperature fermented foods listed.It was expected to provide a theoretical basis and new ideas for the application and research of low-temperature fermented food technology.