2.3 Knowledge fermenting and knowledge spiral
Japanese scholars Ikujiro Nonaka and Hirotaka Takeuchi (1996) combined with the idea of “power” in physics with the theory of knowledge management in order to construct the theory of knowledge spiral. The knowledge spiral represents the dynamic chain of knowledge creation. In other words, the internal and external knowledge workers of the organization by exchanging and learning knowledge from each other in order to bring about the transformation and sharing of explicit knowledge, and then realize the dynamic creation and spiral process of knowledge circulation, integration, transfer and accumulation. Thus, the dynamic creation and spiral process of knowledge can be realized through circulation, integration, transferring and accumulation (NonakaI, 1994). The theory shows that the knowledge creation refers to dynamic and progressive activities. Through the sustainable interaction of tacit knowledge and explicit knowledge, knowledge creation traverses the four knowledge transfer modes. Firstly, knowledge creation traverses the process of socialization (from tacit knowledge to tacit knowledge, in other words, sharing the intensional knowledge). Secondly, knowledge creation traverses the process of externalization (from tacit knowledge to tacit knowledge, in other words, intensional knowledge is transformed into formal knowledge). Thirdly, knowledge creation traverses the process of combination (from explicit knowledge to explicit knowledge, in others words, integrating and perfecting new and old formal knowledge). Fourthly, knowledge creation traverses the process of internalization (from explicit knowledge to tacit knowledge, in other words, formal knowledge is transformed into intensional knowledge). The transfer process for short is SECI. Finally, knowledge creation promotes the diffusion, embeddedness, and accumulation of knowledge(Wangyan etc., 2007,Niupanqiang etc., 2010).
Just as biological fermentation process, the knowledge fermenting model is composed of knowledge sourdough, knowledge ontology, knowledge enzyme, knowledge fermenting environment, knowledge bar (Hejinsheng etc., 2005)and so on. Obviously, the efficiency of SECI of knowledge spiral is determined by the appropriate degree of knowledge fermenting. The socialization stage of knowledge spiral is the process of accumulation and integration of tacit knowledge integrate with experiences. The socialization stage of knowledge spiral emphasizes on the common experience and perception of both sides who interact knowledge. Under the initiation and induction of the knowledge strain, such knowledge interaction will achieve strategically guidence and plan(Wangyue, 2005). Wang hui (2012) and other scholars found out that knowledge sourdough could fully mobilize the subjective initiative of enterprises to engage in knowledge innovation. Knowledge sourdough creates a good external environment for individuals and enterprises. Knowledge sourdough also helps enterprises to identify, search, and absorb valuable key knowledge in order to ensure the sustainable and healthy operation of the knowledge spiral. The externalization of knowledge spiral is the process of encoding, realizing, and standardizing of tacit knowledge. Nahapiet (1998) pointed out that enterprises must deal with the relationship with other enterprises in the stage of the externalization of knowledge spiral correctly. This is to improve the frequency of resource exchange and the quality of information knowledge acquisition, and to promote the transferring and exchanging efficiency of tacit knowledge. Cheng (2013) and others scholars thought that under the stage of externalization of the knowledge spiral, knowledge enzyme is useful for knowledge workers in the stage of externalization to unreservedly share and communicate valuable experience, secret, and knowledge. Under the combined stage of SECI, individuals’ piecemeal knowledge is further integrated and systematically processed, and then the systematic explicit knowledge needed by the enterprises is formed(Xiongdeyong,Hejinsheng, 2004). The knowledge bar provides an appropriate place for the combination and reconstruction of knowledge. In knowledge bar, the individual knowledge has been excavated and expanded, and the depth and breadth of the whole knowledge base of the enterprises have been extended. The knowledge bar contributes to the reconstruction process of knowledge system during the knowledge spiral connection stage, and the popularization process of tacit knowledge during the socialization stage (Lin,Su,Chien, 2006). Under the stage of internalization of the knowledge spiral, enterprises’ knowledge can transform from explicit systematic knowledge to tacit operational knowledge.The process is the sublimation of knowledge. Meanwhile, in the stage of internalization, the knowledge management function of enterprise’s managers produces catalytic synergistic effect known as knowledge enzyme. Knowledge eneyme plays an important role in exploring effective knowledge management models under different environmental coditions. It stimulates the enthusiasm and creativity of knowledge workers from the aspect of the system design and mechanism(Liuhongwei etc., 2003). Knowledge enzyme enhances mutual recognition and common vision among enterprises and provides a ”cohesive” mechanism for knowledge integration in enterprises (Inkpen,Tssang, 2005). Knowledge enzyme also breaks the original knowledge barrier of the enterprises, and then dredges the original media of knowledge communication. Finally, knowledge enzyme makes explicit knowledge diffuse into knowledge workers of the enterprises in order to become a part of tacit knowledge of knowledge workers. Therefore, this study makes hypothesis 3 as follows:
Hypothesis 3: Knowledge fermenting plays a significantly positive role in promoting knowledge spiral.
To sum up, the theoretical framework of this study is obtained, which is shown in figure 2