Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which make...

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Bibliographic Details
Main Authors: Cuina Song, Liping Zhu, Yanchun Shao, Fusheng Chen
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2021-08-01
Series:Czech Journal of Food Sciences
Subjects:
γ
-aminobutyric acid
huangjiu
safety and health
response surface analysis
monascus pilosus cbs 290.34
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0006_enhancement-of-gaba-content-in-hongqu-wine-by-optimisation-of-fermentation-conditions-using-response-surface-me.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202104-0006_enhancement-of-gaba-content-in-hongqu-wine-by-optimisation-of-fermentation-conditions-using-response-surface-me.php

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