Development of a Novel Restrictive Medium for Monascus Enrichment From Hongqu Based on the Synergistic Stress of Lactic Acid and Ethanol

Hongqu is a famous fermented food produced by Monascus and has been used as food coloring, wine starters and food additives for thousands of years in China. Excellent Monascus strain is an important prerequisite for producing high-quality Hongqu. However, the isolation of Monascus pure culture from...

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Detalles Bibliográficos
Autores principales: Zhou, Kangxi, Wu, Li, Chen, Guimei, Liu, Zhibin, Zhao, Xinze, Zhang, Chen, Lv, Xucong, Zhang, Wen, Rao, Pingfan, Ni, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8256164/
https://www.ncbi.nlm.nih.gov/pubmed/34234769
http://dx.doi.org/10.3389/fmicb.2021.702951

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8256164/
https://www.ncbi.nlm.nih.gov/pubmed/34234769
http://dx.doi.org/10.3389/fmicb.2021.702951

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