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Related Experiment Video

Updated: Jun 19, 2026

Optimization of Processing Technology for Tiebangchui with Zanba Based on CRITIC Combined with Box-Behnken Response Surface Method

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Published on: May 12, 2023

Traditional Chinese biotechnology.

Yan Xu¹, Dong Wang, Wen Lai Fan

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

Advances in Biochemical Engineering/Biotechnology

|November 6, 2009

Summary

Ancient Chinese biotechnology, crucial for products like soy sauce and vinegar, is evolving with modern science. Innovations in fermentation and microbiology are driving significant economic growth in this traditional industry.

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Area of Science:

Industrial biotechnology
Traditional Chinese fermentation processes

Background:

Industrial biotechnology has ancient roots in China, forming the basis of traditional foods like liquor, rice wine, soy sauce, and vinegar.
This sector is a major economic contributor, valued at approximately 150 billion RMB annually.

Purpose of the Study:

To review recent biotechnological innovations in traditional Chinese food and beverage production.
To illustrate key biochemical processes and technological advancements in Chinese biotechnology.

Main Methods:

Analysis of functional microbiology and microbial ecology.
Examination of solid-state fermentation techniques.
Review of enzymology and flavor compound chemistry.
Assessment of improvements in traditional industrial facilities.

Main Results:

Modern biotechnology has significantly impacted traditional Chinese industries, leading to numerous innovations.
Advances in microbial understanding and fermentation technology enhance product quality and production efficiency.

Conclusions:

Traditional Chinese biotechnology continues to evolve, integrating modern scientific advances.
Ongoing research in microbiology, fermentation, and enzymology promises further development and economic contribution.