Production of red mold rice using a modified Nagata type koji maker

Applied Microbiology and Biotechnology

Volumn 73, Issue 2, 2006, Pages 297-304

  Chiu, Chiu Hsia ^a,c   Ni, Kuang Huei ^b   Guu, Yuan Kuang ^c   Pan, Tzu Ming ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b Taiwan Tobacco Research Institute   (Taiwan)

^c NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON; COST EFFECTIVENESS; CULTIVATION; FERMENTATION; PIGMENTS; THERMAL EFFECTS;

KOJI BED; LAG PHASE; MODIFIED KOJI MAKER; RED MOLD RICE;

YEAST;

KOJIC ACID; CARBON; WATER;

COMPARATIVE STUDY; CONCENTRATION (COMPOSITION); CROP PRODUCTION; FERMENTATION; HARVESTING; MOISTURE CONTENT; PIGMENT; RESEARCH WORK; RICE; TEMPERATURE PROFILE;

AGITATION; ARTICLE; BACTERIAL STRAIN; BACTERIUM CULTURE; HUMIDITY; INOCULATION; MOULD; NONHUMAN; RICE; SUBMERGED FERMENTATION; ABSORPTION; BIOTECHNOLOGY; CHEMISTRY; EQUIPMENT DESIGN; FERMENTATION; INSTRUMENTATION; METABOLISM; METHODOLOGY; MONASCUS; PH; TEMPERATURE; TIME;

MONASCUS; MONASCUS PURPUREUS;

ABSORPTION; BIOTECHNOLOGY; CARBON; EQUIPMENT DESIGN; FERMENTATION; HYDROGEN-ION CONCENTRATION; MONASCUS; ORYZA SATIVA; TEMPERATURE; TIME FACTORS; WATER;

EID: 36148936233     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-006-0457-8     Document Type: Article

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