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Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine
Hong Qu glutinous rice wine (produced mainly in Fujian province, China) is a traditional alcoholic beverage, which is prepared by fermenting cooked rice using a starter containing Monascus purpureus. In this review, the microbial diversity of fermentation starters from Fujian province, including fun...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
The Korean Society of Food Science and Technology
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049153/ https://ncbi.nlm.nih.gov/pubmed/30263319 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0115-6 |
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