科学利用微生物恢复和发展传统酱油工艺

The restoration and development of traditional soy sauce technology with microorganisms

针对《科学利用微生物推动中国酱油工艺大变革》一文的观点,论述了传统酱油生产工艺是实践经验的结晶,符合自然和思维的客观规律,产品质量好,开创了科学利用微生物酿造酱油的历史。指出日本酱油居世界领先水平,一是继承和发展了我国传统工艺,二是我国酱油质量下降为之创造了客观条件。认为要生产优质酱油,必须恢复和发展传统的生产工艺。

Based on the theme of Promote fermentation revolution of Chinese soy sauce by using microorganisms scientifically,this article points out that the traditional technology of soy bean sauce is the conclusion of practical experiences, which agrees with beth natural and thought rules. Good - quality soy sauce can be produced with this technology. The traditional technology opens the domestic history of soy sauce production with microorganisms. Japanese soy sauce production now takes the leading part al~ over the world, not only because it inherits and develops Chinese tradi- tional technology ,but the degradation of Chinese soy sauce quality also create better opportunities. The article finally puts forward that the good quality soy sauce need the restoration and development of traditional technology.