217
8
solid - state fermented
condiments and pigments
GANRONG XU AND BOBO ZHANG
Key Laboratory of Industrial Biotechnology, Ministry of Education,
School of Biotechnology, Jiangnan University, Wuxi, China
Contents
8.1 Vinegar 218
8.1.1 Brief Introduction to Vinegar Fermentation 218
8.1.2 Microorganisms Involved in Acetic Acid
Fermentation and Cultivation Methods 221
8.1.2.1 Microorganisms 221
8.1.2.2 Cultivation Methods for Acetobacter spp. 222
8.1.3 Typical Vinegar Production Processes in Solid-
State Fermentation 222
8.1.3.1 Shanxi Aged Vinegar 223
8.1.3.2 Zhenjiang Vinegar 226
8.1.3.3 Wheat Bran Vinegar 234
8.1.3.4 Fujian Hong qu Vinegar 236
8.1.3.5 Novel Process for Vinegar Production 238
8.2 Sauce 241
8.2.1 Soy Sauce 241
8.2.1.1 Introduction ...