固态发酵
发酵
食品科学
过程(计算)
固态
业务
生物技术
化学
计算机科学
生物
操作系统
物理化学
作者
Dengru Liu,Yang Zhu,Rik Beeftink,L.P. Ooijkaas,A. Rinzema,Jian Chen,J. Tramper
标识
DOI:10.1081/lfri-200033460
摘要
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.
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