Chinese Vinegar and its Solid-State Fermentation Process

References

• Abiose , H. S. , Allan , M. C. and Wood , B. J. B. 1982 . “ Microbiology and biochemistry of miso (soy paste) fermentation ” . In Advances in Applied Microbiology Edited by: Laskin , A. I. Vol. 28 , pp. 239 – 265 . New York : Academic Press .
   Google Scholar
• Adams , M. R. 1985 . “ Vinegar ” . In Microbiology of Fermented Foods Edited by: Wood , B. J. B. Vol. 1 , pp. 1 – 47 . London : Elsevier Applied Science Publishers Ltd. .
   Google Scholar
• Aidoo , A. E. , Hendry , R. and Wood , B. J. B. 1982 . “ Solid substrate fermentation ” . In Advances in Applied Microbiology Edited by: Laskin , A. I. Vol. 28 , pp. 201 – 237 . New York : Academic Press .
   Google Scholar
• Bao , Q. A. 1985 . Vinegar production technology in ancient China (1) . Food Science , 4 : 12 – 16 .
   Google Scholar
• Bao , Q. A. 1988 . Japanese vinegar fermentation: the fourth report on Japanese food industry after visiting on invitation . Chinese Condiment , 10 : 1 – 9 .
   Google Scholar
• Chen , T. 1988 . Chinese brewing technology: past, present and future (2) . Chinese Condiment , 4 : 1 – 7 .
   Google Scholar
• Chen , X. and Chen , H. 1996 . A novel production process of aromatic vinegar . Chinese Condiment , 6 : 13 – 16 .
   Google Scholar
• Cheng , G. 1992 . Emphasize science and technology and strengthen the vinegar industry . Jiangsu Condiment , 2 : 1 – 2 .
   Google Scholar
• Cui , L. 1986 . Composition analysis and comparison of different Chinese vinegars . Shanxi Food Fermentation , 2 : 55 – 61 .
   Google Scholar
• Dong , J. and Tian , M. 1990 . Study on vinegar fermentation with uncooked cereals . Jiangsu Condiment , 4 : 12 – 13 .
   Google Scholar
• Dong , T. 1993 . Application of enzyme in solid-state fermentation of vinegar . China Brewing , 5 : 38 – 41 .
   Google Scholar
• Feng , X. , Zhang , C. and Liu , J. 2000 . Production-scale experiments to increase the productivity of traditional solarized vinegar . Chinese Condiment , 12 : 8 – 9 .
   Google Scholar
• Fukashima , D. 1989 . “ Industrialization of fermented soy sauce production centering around Japanese Shoyu ” . In Industrialization of Indigenous Fermented Foods Edited by: Streinkraus , K. H. pp. 2 – 7 . New York : Marcel Dekker .
   Google Scholar
• Guo , L. 2000 . Analyses on the traditional production process of Zhenjiang aromatic vinegar . China Brewing , 4 : 1 – 4 .
   Google Scholar
• Hou , H. , Pang , Q. and Hou , X. 1996 . The effects of three different processes on vinegar production . China Brewing , 6 : 2 – 5 .
   Google Scholar
• Huang , Z. 1998 . The status and trends of Chinese vinegar . Chinese Condiment , 1 : 3 – 4 .
   Google Scholar
• Huang , Z. and Cai , M. 1999 . “ Vinegar ” . In The Production Technology of Fermented Condiments pp. 289 – 419 . Beijing : Shanghai Institute of Brewing, Light Industry Publishing House of China .
   Google Scholar
• Huang , Z. and Yin , X. 2000a . Questions and Answers About Vinegar Production. , 1st Ed. pp. 194 – 220 . Beijing : Light Industry Publishing House of China .
   Google Scholar
• Huang , Z. and Yin , X. 2000b . Questions and Answers About Vinegar Production. , 1st Ed. pp. 123 – 136 . Beijing : Light Industry Publishing House of China .
   Google Scholar
• Hubert , A. C. 1976 . “ Vinegar: its history and development ” . In Advances in Applied Microbiology Edited by: Periman , D . Vol. 20 , pp. 81 – 133 . New York : Academic Press .
   Google Scholar
• Kitamoto , K. 2002 . “ Molecular biology of the koji molds ” . In Advances in Applied Microbiology Edited by: Laskin , A. I. Vol. 51 , pp. 129 – 153 . New York : Academic Press .
   Google Scholar
• Lei , M. 2000 . Function of microorganisms and enzymes in vinegar production by SSF . Chinese Condiment , 9 : 20 – 22 .
   Google Scholar
• Li , Y. 1999 . The living space of Sichuan bran vinegar . China Brewing , 1 : 3 – 4 .
   Google Scholar
• Lin , Y. 1985 . Viewpoints about improvement of aromatic vinegar . Chinese Condiment , 12 : 8 – 9 .
   Google Scholar
• Liu , J. 1982 . Fujian Yunchun old vinegar . China Brewing , 1 : 30 – 31 .
   Google Scholar
• Liu , C. and Li , Y. 1992 . Study on amount reduction of rice hull in vinegar production with SSF . Jiangsu Condiment , 2 : 10 – 14 .
   Google Scholar
• Mitchell , D. A. and Lonsane , B. K. 1992 . “ Definition, characteristics and potential ” . In Solid Substrate Cultivation Edited by: Doelle , H. W. , Mitchell , D. A. and Rolz , C. E. pp. 1 – 13 . London : Elsevier Science Publishers Ltd. .
   Google Scholar
• Moo-Young , M. , Moreira , A. R. and Tengerdy , R. P. 1983 . “ Principles of solid substrate fermentation ” . In The Filamentous Fungi Edited by: Smith , J. E. , Berry , D. R. and Kristiansen , B . Vol. 4 , pp. 117 – 144 . London : Edward Arnold .
   Google Scholar
• Murthy , M. V. R. , Karanth , N. G. and Rao , K. S. M. S. R. 1993 . “ Biochemical engineering aspects of solid-state fermentation ” . In Advances in Applied Microbiology Edited by: Neidleman , S. and Laskin , A. I. Vol. 38 , pp. 99 – 147 . New York : Academic Press .
   Google Scholar
• Nagel , F. J. Process Control of Solid-state Fermentation. pp. 183 The Netherlands : Wageningen . PhD dissertation
   Google Scholar
• Qiao , J. 1999 . The new trade criteria of vinegar and soy sauce will be published . Chinese Food Information , 18 : 3 – 4 .
   Google Scholar
• Ren , Y. and Jian , Y. 2000 . The “vinegar king”—China Jiangsu Hengshun Group Co., Ltd . Food Information , 40 : 34
   Google Scholar
• Robinson , T. , Singh , D. and Nigam , P. 2001 . Solid-state fermentation: a promising microbial technology for secondary metabolite production . Appl. Environ. Microbiol. , 55 ( 3 ) : 284 – 289 . [CSA]
   Google Scholar
• Shi , G. 1999 . Talk about Chinese Vinegar . China Brewing , 6 : 39 – 40 . [CSA]
   Google Scholar
• Suo , L. and Zhang , Z. 1989 . Prospect of production and development of Chinese vinegar . Jiangsu Condiment , 4 : 16 – 18 . [CSA]
   Google Scholar
• Tang , J. 1985 . Analysis of amino acids in vinegar . Shanxi Food Fermentation , 1 : 51 – 53 . [CSA]
   Google Scholar
• Tesfaye , W. , Morales , M. L. , Garcia-Parrilla , M. C. and Troncoso , A. M. 2002 . Wine vinegar: technology, authenticity and quality evaluation . Trends Food Sci. Technol , 13 ( 1 ) : 12 – 21 . [CROSSREF]
   Web of Science ®Google Scholar
• Wang , B. 1995 . Improvement of the solid-state fermentation process for vinegar . Food Industry , 5 : 28 – 29 .
   Google Scholar
• Wang , Y. 1997 . Rebuild the advantages of Shanxi vinegar . Shanxi Food Industry , 1 : 33 – 36 .
   Google Scholar
• Wang , Y. 1999 . Analysis of solid-state process for Shanxi vinegar . China Brewing , 3 : 7 – 11 .
   Google Scholar
• Wei , X. 2001 . A milestone of condiments administration with industrial standard . Chinese Condiment , 1 : 3 – 8 .
   Google Scholar
• Xia , S. , Pang , Y. and Liu , S. 1985 . The dynamic analysis of the components of vinegar during its fermentation course . Chinese Condiment , 6 : 5 – 6 .
   Google Scholar
• Xiao , F. 2000 . The history and culture of vinegar (1) . China Brewing , 4 : 31 – 37 .
   Google Scholar
• Xing , G. 1991 . Review of the novel SSF process of vinegar . China Brewing , 1 : 12 – 16 .
   Google Scholar
• Yan , J. and Xiong , Y. 1997 . Shanxi old mature vinegar . Shanxi Food Industry , 1 : 33 – 36 .
   Google Scholar
• Yu , J. 1985 . The points for attention in vinegar production by solid-state fermentation . Chinese Condiment , 2 : 27 – 29 .
   Google Scholar
• Zhang , P. 2000 . Vinegar and soy sauce: necessities in life . China Brewing , 4 : 33 – 34 .
   Google Scholar
• Zhou , L. 1990 . The process of vinegar fermentation with pool instead of jar . Jiangsu Condiment , 1 : 9 – 15 .
   Google Scholar
• Zhu , B. 1991a . The technology of industrial-scale production of brewed vinegar (2) . Jiangsu Condiment , 2 : 30 – 33 .
   Google Scholar
• Zhu , B. 1991b . The technology of industrial-scale production of brewed vinegar (3) . Jiangsu Condiment , 3 : 30 – 33 .
   Google Scholar
• Zhu , B. 1992a . The technology of industrial-scale production of brewed vinegar (5) . Jiangsu Condiment , 1 : 39 – 41 .
   Google Scholar
• Zhu , B. 1992b . The technology of industrial-scale production of brewed vinegar (7) . Jiangsu Condiment , 3 : 28 – 30 .
   Google Scholar