2005Liquor-making Science & TechnologyRequires access

Starter-making Experiment of Monascus Esterifying Strain 21-3

Zhuo Yu-chong

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Abstract

Monascus 21-3 has strong esterifying capability and it was used in trial production of starter. The experimental results indicated that monascus 21-3 grew and propagated well in starter culture process and starter preparation and it had no effects on starter-making parameters such as temperature, water content and acidity etc., besides, its application could improve the esterifying power, liquefying power, and fermenting power of caky starter and improve greatly esterifying power of medicinal starter. (Tran. by YUE Yang)

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What this paper is about

Monascus 21-3 has strong esterifying capability and it was used in trial production of starter. The experimental results indicated that monascus 21-3 grew and propagated well in starter culture process and starter preparation and it had no effects on starter-making parameters such as temperature, water content and acidity etc., besides, its application could improve the esterifying power, liquefying power, and fermenting power of caky starter and improve greatly esterifying power of medicinal starter. (Tran. by YUE Yang)

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Available abstract

Monascus 21-3 has strong esterifying capability and it was used in trial production of starter. The experimental results indicated that monascus 21-3 grew and propagated well in starter culture process and starter preparation and it had no effects on starter-making parameters such as temperature, water content and acidity etc., besides, its application could improve the esterifying power, liquefying power, and fermenting power of caky starter and improve greatly esterifying power of medicinal starter. (Tran. by YUE Yang)

Key concepts: Starter, Monascus, Fermentation, Food science, Strain (injury), Chemistry, Biology, Anatomy

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