Historical Review of Fermented Condiments in Korea -Monosodium glutamate and nucleotides-

우리나라 발효조미료공업(醱酵調味料工業)의 발달사(發達史) -MSG 와 핵산계조미료(核酸系調味料)를 중심(中心)으로-

In early 1956, MSG (monosodium glutamate) had been produced by hydrolysis of the vegetable proteins in Korea. In accordance with development of fermentation technology mainly led by the Japanese scientists, its major production method has been changed to microbial fermentation since 1962. Meanwhile, 5'-ribonucleotides which are nucleic acid-related condiments have been produced by the enzymic hydrolysis of yeast RNA and/or the direct fermentation by Miwon Co. and Cheil sugar Co., respectively since 1977. At the technological viewpoints, Korean fermentation level seems relatively highly-reputated over the world in terms of production yield and unit-consumption level. For further progress of technology, our emphasis on this research area should be laid on both improvement of bacterial strain by means of modern biotechnology and process development through the immobilization and/or computerized control technics, etc.