Chinese vinegar and its solid-state fermentation process

Liu Dengru, Yang Yang Zhu, H.H. Beeftink, L.P. Ooijkaas, A. Rinzema, Jian Chen, J. Tramper

Research output: Contribution to journalArticleAcademicpeer-review

70 Citations (Scopus)

Abstract

China uses solid-state fermentation (SSF) processes on a large scale for products such as vinegar, Chinese distilled spirit, soy sauce, Furu, and other national foods that are consumed around the world. In this article, the typical SSF process is discussed, with a focus on Chinese vinegars, especially those that are prepared through solid-state fermentation. Six well-known types are discussed in detail. Finally, possible ways to improve the traditional vinegar production process are discussed. The article discloses Chinese information about solid-state vinegar fermentation that otherwise would be inaccessible to Western scientists due to language barriers.
Original languageEnglish
Pages (from-to)407-424
JournalFood Reviews International
Volume20
Issue number4
DOIs
Publication statusPublished - 2004

Keywords

  • technology

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