酿造微生物试验与我国传统酿造技术的发展(1930—1945)  

Brewing Microorganism Experiment and Development of Chinese Traditional Brewing Technology(1930-1945)

作　　者：赵正 聂馥玲[2] ZHAO Zheng;NIE Fuling(Editorial Department,Xianyang Normal University,Xianyang 712000,Shaanxi,China;Institute for the History of Science and Technology,Inner Mongolia Normal University,Hohhot 010022,Inner Mongolia,China)

机构地区：[1]咸阳师范学院学报编辑部,陕西咸阳712000 [2]内蒙古师范大学科学技术史研究院,内蒙古呼和浩特010022

出　　处：《咸阳师范学院学报》2024年第6期75-80,共6页Journal of Xianyang Normal University

基　　金：国家社会科学基金项目(20BYY025)。

摘　　要：民国时期,我国酿造技术仍沿用传统的自然发酵法,而西方运用微生物改进发酵技术,使我国酿造业受到严重冲击。本文以中央工业试验所酿造试验室为中心,考察我国早期的酿造微生物试验活动,以及我国传统的酱油、酒、醋等酿造技术的改良和推广活动,认为酿造微生物试验是我国近代传统酿造技术转型的主因,从自然发酵到纯菌种控温发酵是技术转型的核心,渐进式技术积累和廉价原料替代也是我国近代传统酿造技术发展的重要特点。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 fermentation 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 microorganism 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-controlled 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.

关 键 词：酿造技术 工业微生物学 酒精酿造 中央工业试验所 酿造试验室 

分 类 号：N09[自然科学总论—科学技术哲学]