Effects of Various Rice-Based Raw Materials on Enhancement of Volatile Aromatic Compounds in <i>Monascus</i> Vinegar
<i>Monascus</i> vinegar (MV), during whose brewing process Monascus spp. and polished rice (PR) are normally used as the starter and the raw material, respectively, is one of the traditional vinegars in China. In this study, the effects of three raw materials, including PR, unhusked rice...
Main Authors: | Xi Yuan, Xiaoyuan Chen, Muhammad Safiullah Virk, Yinglun Ma, Fusheng Chen |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-01-01
|
Series: | Molecules |
Subjects: | |
Online Access: | https://www.mdpi.com/1420-3049/26/3/687 |
Similar Items
-
Transfigured Morphology and Ameliorated Production of Six <i>Monascus</i> Pigments by Acetate Species Supplementation in <i>Monascus</i> <i>ruber</i> M7
by: Muhammad Safiullah Virk, et al.
Published: (2020-01-01) -
Effect of Static Magnetic Field on <i>Monascus ruber</i> M7 Based on Transcriptome Analysis
by: Shuyan Yang, et al.
Published: (2021-03-01) -
Monascus vinegar-mediated alternation of gut microbiota and its correlation with lipid metabolism and inflammation in hyperlipidemic rats
by: Jia Song, et al.
Published: (2020-11-01) -
Production of Monacolin K in <i>Monascus Pilosus</i>: Comparison between Industrial Strains and Analysis of Its Gene Clusters
by: Weihua Dai, et al.
Published: (2021-04-01) -
NaCl Inhibits Citrinin and Stimulates <i>Monascus</i> Pigments and Monacolin K Production
by: Zhixin Zhen, et al.
Published: (2019-02-01)