Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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History and current status of vinegar industry development

식초 산업의 발전사와 최근 현황

  • Received : 2022.01.18
  • Accepted : 2022.02.18
  • Published : 2022.03.30
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Abstract

With the discovery of metabolic mechanisms of alcohol fermentation and acetic acid fermentation in the 1800s and 1900s, the history of traditional vinegar became a turning point for changing to the history of science and technology. Since then, innovation in vinegar production has occurred, and the era of full-scale mass industrialization has opened. The most modern method, submerged fermentation, has improved the vinegar production process to produce much higher quality vinegar and provide vinegar with high productivity and quality uniformity. Innovative research for vinegar production is underway as various approaches have been developed to increase fermentation efficiency, reduce costs, and shorten fermentation time due to the trend of combining existing technologies and advanced technologies. Now that the development of the vinegar industry is currently focused on vinegar engineering, multidisciplinary approaches in various fields such as microbiology, chemistry, food technology, process engineering, and molecular biology are needed.

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