Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation

Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation

<i>Hong Qu</i> (HQ), obtained through fermentation of various grains using <i>Monascus</i> spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor...

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Bibliographic Details
Main Authors: Yingying Huang, Jiashi Chen, Qing Chen, Chenglong Yang
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Fermentation
Subjects:
<i>Hong Qu</i>
saccharification starter
<i>Monascus</i> pigments
response surface methodology
culture medium optimization
Online Access:https://www.mdpi.com/2311-5637/9/7/696

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https://www.mdpi.com/2311-5637/9/7/696

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