In 1960 a bacterial fermentation process was invented in the United States, and ever since then this method has increasingly been used, partly because it reduces cost and partly because most people have a greater faith in organic technology.
一九六○年之後，由美國人發明的細菌發酵法，廣泛地應用在製造味精的技術上，一方面降低成本，一方面也因為一般人對生物技術法較放心，使味精的銷量大增。