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Traditional Chinese Biotechnology

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Biotechnology in China II

Part of the book series: Advances in Biochemical Engineering / Biotechnology ((ABE,volume 122))

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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Acknowledgment

We gratefully acknowledge the financial support from the National Natural Science Foundation of China (NSFC, No. 30470046), Ministry of Science and Technology of China under National Key Technologies R&D Program (2007BAK36B02), Ministry of Education of China under the Program for Changjiang Scholars and Innovative Research Team in University (PCSIRT, IRT0532), and the China Alcoholic Beverage Association under 169 Project. The authors also thank Ms. Jue Wu of Hengshun Vinegar Co. (Zhenjiang, Jiangsu) for providing information on Hengshun aromatic vinegar, and Kweichou Moutai Co. (Guizhou Province) and Wuliangye Group Co. (Sichuan Province) for providing information on Chinese liquors.

Author information

Authors and Affiliations

  1. Lab. of Brewing Science and Enzyme Technology, School of Biotechnology, Jiangnan University, Wuxi, China

    Yan Xu, Dong Wang, Wen Lai Fan & Xiao Qing Mu

  2. Laboratory of Industrial Biotechnology, Ministry of Eduaction, Jiangnan University, Wuxi, China

    Yan Xu, Dong Wang, Wen Lai Fan & Xiao Qing Mu

  3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Yan Xu & Jian Chen

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  1. Yan Xu
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  2. Dong Wang
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  3. Wen Lai Fan
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  4. Xiao Qing Mu
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  5. Jian Chen
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Editor information

Editors and Affiliations

  1. A.A. Potter Engineering Center, Lab. Renewable Resources Engineering, Purdue University, West Lafayette, 47907, USA

    G. T. Tsao

  2. College of Life Science &, Pharmaceutical Engineering, Nanjing University of Technology, Xinmofan Road 5, Nanjing, 210009, China, People's Republic

    Pingkai Ouyang

  3. School of Biotechnology, Jiangnan University, Lihu Avenue 1800, Wuxi, 214122, China, People's Republic

    Jian Chen

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© 2009 Springer-Verlag London

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Xu, Y., Wang, D., Fan, W.L., Mu, X.Q., Chen, J. (2009). Traditional Chinese Biotechnology. In: Tsao, G., Ouyang, P., Chen, J. (eds) Biotechnology in China II. Advances in Biochemical Engineering / Biotechnology, vol 122. Springer, Berlin, Heidelberg. https://doi.org/10.1007/10_2008_36

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