Chinese vinegar and its solid-state fermentation process
Liu Dengru, ; Yang Zhu, Yang ; Beeftink, H.H. ; Ooijkaas, L.P. ; Rinzema, A. ; Jian Chen, ; Tramper, J. - \ 2004
Food Reviews International 20 (2004)4. - ISSN 8755-9129 - p. 407 - 424.
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.
|Process intensification: A case for solid-to-solid biocatalysis
Beeftink, H.H. ; Michielsen, M.J.F. ; Ooijkaas, L.P. ; Tramper, J. - \ 2003
Recent Research Developments in Biotechnology and Bioengineering 1 (2003). - p. 29 - 38.