Past, present, and future of chinese fermented food products

Taosheng Chen, Chi-Tang Ho

Research output: Contribution to journalArticle

8 Scopus citations


In China there are many kinds of traditional fermented food products, which have a centuries-long history. The main products are alcoholic beverages, Chiang, Chi, soy sauce, vinegar, red rice, and fermented bean curd. These products play a very important role in Chinese cuisine. The ancient methods of making fermented foods are changing gradually through modern microbiology and technology. This paper discusses the historical aspects, the manufacturing technology, and the future outlook on fermented food products in China.

Original languageEnglish (US)
Pages (from-to)177-208
Number of pages32
JournalFood Reviews International
Issue number2
StatePublished - Jan 1 1989

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemical Engineering(all)

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