Screening and evaluation of Monascus purpureus FJMR24 for enhancing the raw material utilization rate in rice wine brewing.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10630
Abstract: BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions that can also enhance the utilization rate… read more here.
Keywords: rice wine; fjmr24; wine brewing;
Identification and expression of bifunctional acid urea degrading enzyme/urethanase from Enterobacter sp. R-SYB082 and its application in degradation of ethyl carbamate in Chinese rice wine (Huangjiu).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11818
Abstract: BACKGROUND Ethyl carbamate (EC) is a potential carcinogen existing in fermented foods such as Chinese rice wine (Huangjiu). Since urea is an important precursor of EC, the degradation of urea could be an effective way… read more here.
Keywords: urea degrading; acid urea; chinese rice; rice wine ... See more keywords
Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00718-1
Abstract: Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to… read more here.
Keywords: chinese rice; compensation; rice wine; higher alcohols ... See more keywords
A diversity study of Saccharomycopsis fibuligera in rice wine starter nuruk, reveals the evolutionary process associated with its interspecies hybrid
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Microbiology"
DOI: 10.1007/s12275-017-7115-y
Abstract: The amylolytic yeast Saccharomycopsis fibuligera is the predominant yeast in the starter product, nuruk, which is utilized for rice wine production in South Korea. Latest molecular studies explore a recently developed interspecific hybridization among stains… read more here.
Keywords: saccharomycopsis fibuligera; genome strains; hybrid strains; rice wine ... See more keywords
Novel glucoamylase-resistant gluco-oligosaccharides with adjacent α-1, 6 branches at the non-reducing end discovered in Japanese rice wine, sake.
Sign Up to like & getrecommendations! Published in 2021 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2020.116993
Abstract: Sake, a traditional Japanese rice wine, contains various oligosaccharides (Sake oligosaccharides; SAOs) derived from rice starch. We previously found that SAOs reach a high degree of polymerization (DP). In this study, we developed a hydrophilic… read more here.
Keywords: rice wine; rice; non reducing; branches non ... See more keywords
A Lactobacillus brevis strain with citrulline re-uptake activity for citrulline and ethyl carbamate control during Chinese rice wine fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100612
Abstract: Abstract Ethyl carbamate is a potential carcinogenic compound derived from the spontaneous reaction of ethanol with urea and citrulline in Chinese rice wine. The strain Lactobacillus brevis 2-34 isolated from Chinese rice wine fermentation liquor… read more here.
Keywords: chinese rice; ethyl carbamate; rice wine;
Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.
Sign Up to like & getrecommendations! Published in 2018 at "Food microbiology"
DOI: 10.1016/j.fm.2017.07.019
Abstract: Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types… read more here.
Keywords: rice wine; glutinous rice; fermentation; hong glutinous ... See more keywords
Antimicrobial effects of Chinese rice wine on Norovirus and Vibrio parahaemolyticus in traditional wine-treated mud snails (Bullacta exarata)
Sign Up to like & getrecommendations! Published in 2020 at "Food Control"
DOI: 10.1016/j.foodcont.2019.02.018
Abstract: Abstract In China, edible shellfish are recognized as foods potentially at high risk of contamination with human Norovirus (HuNoV) and Vibrio parahaemolyticus. In this study, the antimicrobial effects of Chinese rice wine on HuNoV surrogates… read more here.
Keywords: wine; rice wine; mud snails; chinese rice ... See more keywords
Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2020.107821
Abstract: Abstract Co-culturing two or more species has recently been used in fermenting foods for product flavor or safety control. Ethyl carbamate (EC) is a potential carcinogenic compound presented in Chinese yellow rice wine which can… read more here.
Keywords: mixed culture; rice wine; yellow rice; brevis ... See more keywords
Experimental investigation on combustion, performance and emission analysis of 4-stroke single cylinder diesel engine fuelled with neem methyl ester-rice wine alcohol-diesel blend
Sign Up to like & getrecommendations! Published in 2020 at "Fuel"
DOI: 10.1016/j.fuel.2020.117602
Abstract: Abstract The present world faces the crisis of fossil fuels as it will no longer sustain in the future, gives a knowledge to look on waste resources, where waste rice and neem seed are utilizable… read more here.
Keywords: rice wine; diesel; engine; cylinder ... See more keywords
Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of bioscience and bioengineering"
DOI: 10.1016/j.jbiosc.2020.03.006
Abstract: Soaking is an important process in Chinese rice wine brewing. In this study, the influence of vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h vacuum soaking process or a traditional… read more here.
Keywords: chinese rice; vacuum soaking; rice wine; rice ... See more keywords