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Link to original content: https://pubmed.ncbi.nlm.nih.gov/19888561/
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Review
. 2010:122:189-233.
doi: 10.1007/10_2008_36.

Traditional Chinese biotechnology

Yan Xu  1 , Dong Wang, Wen Lai Fan, Xiao Qing Mu, Jian Chen
Affiliations
Review

Traditional Chinese biotechnology

Yan Xu et al. Adv Biochem Eng Biotechnol. 2010.

Abstract

The earliest industrial biotechnology originated in ancient China and developed into a vibrant industry in traditional Chinese liquor, rice wine, soy sauce, and vinegar. It is now a significant component of the Chinese economy valued annually at about 150 billion RMB. Although the production methods had existed and remained basically unchanged for centuries, modern developments in biotechnology and related fields in the last decades have greatly impacted on these industries and led to numerous technological innovations. In this chapter, the main biochemical processes and related technological innovations in traditional Chinese biotechnology are illustrated with recent advances in functional microbiology, microbial ecology, solid-state fermentation, enzymology, chemistry of impact flavor compounds, and improvements made to relevant traditional industrial facilities. Recent biotechnological advances in making Chinese liquor, rice wine, soy sauce, and vinegar are reviewed.

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