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

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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Bibliographic Details
Main Authors: Kangxi Zhou, Li Wu, Guimei Chen, Zhibin Liu, Xinze Zhao, Chen Zhang, Xucong Lv, Wen Zhang, Pingfan Rao, Li Ni
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-06-01
Series:Frontiers in Microbiology
Subjects:
Monascus enrichment
restrictive medium
Hongqu
lactic acid
ethanol
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.702951/full

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