NDLI: Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

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Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Content Provider	Springer Nature Link
Author	Park, Kwan Hwa Liu, Zhibin Park, Cheon Seok Ni, Li
Copyright Year	2016
Abstract	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 fungi, bacteria, and yeast, is analyzed in comparison with those of “nuruk” (a traditional starter for making alcoholic beverages in Korea). The bacterial organization of Hong Qu starters was vastly variable in species composition and dominated by Bacillus sp. Lactic acid bacteria were also found in some starters. In case of fungi, Monascus sp. was dominant, whereas non-Saccharomyces yeast such as Saccharomycopsis fibuligera was detected. The microorganisms found in the nuruk starter are, in general, not significantly diverse compared with those found in the Hong Qu starter, with the exception of Monascus sp.; however, Hong Qu and nuruk both contain their own unique microbiota, which are quite diverse from each other.
Starting Page	649
Ending Page	658
Page Count	10
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	25
Issue Number	3
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2016-06-30
Publisher Place	Seoul
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Hong Qu starter Hong Qu rice wine nuruk microbiota Monascus Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine

Physicochemical properties of Korean rice wine (Makgeolli) fermented using yeasts isolated from Korean traditional nuruk, a starter culture

Aspergillus oryzae strains isolated from traditional Korean Nuruk: Fermentation properties and influence on rice wine quality

Identification and characterization of filamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing

A diversity study of Saccharomycopsis fibuligera in rice wine starter nuruk, reveals the evolutionary process associated with its interspecies hybrid

Populations and potential association of Saccharomyces cerevisiae with lactic acid bacteria in naturally fermented Korean rice wine

Bacterial dynamics during the traditional brewing of Hong Qu glutinous rice wine as determined by culture-independent methods

Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

Fungi associated with the traditional starter cultures used for rice wine in Korea

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

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