Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine

Hong Qu glutinous rice wine (HQ wine) is a traditional alcoholic beverage produced in China by fermenting cooked rice using a fermentation starter prepared with the fungus Monascus purpureus. This starter (Hong Qu, HQ) is made empirically by open spontaneous fermentation that is hard to control and...

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Veröffentlicht in:Food Res Int
Hauptverfasser: Huang, Ying-Ying, Liang, Zhang-Cheng, Lin, Xiao-Zi, He, Zhi-Gang, Ren, Xiang-Yun, Li, Wei-Xin, Molnár, István
Format: Artigo
Sprache:Inglês
Veröffentlicht: 2021
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8086838/
https://ncbi.nlm.nih.gov/pubmed/33642012
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.foodres.2021.110146
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