Brewing Microorganism Experiment and Development of Chinese Traditional Brewing Technology(1930-1945)
During the period of the Republic of China,China's brewing technology followed the traditional natural fermentation method,and the Western use of microorganisms to improve the fermen-tation technology had a serious impact on China's brewing.Focusing on the brewing laboratory of the National Industrial Experiment Institute,this paper investigated the early experimental activities of brewing microorganisms in China,as well as the improvement and promotion of traditional brewing technologies such as soy sauce,wine and vinegar in China.The results showed that the fermentation mi-croorganism experiment was the main reason for the transformation of traditional brewing technology in modern China.The core of the transformation was from natural fermentation to temperature-con-trolled fermentation of pure strains.The idea of cheap raw material substitution and gradual technology accumulation was also an important feature of the development of traditional brewing technology in modern China.
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