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Abstract：
The fungal community and characteristics of 3 typical Gutian Hong Qu, including Q01, Q02 and Q03, were investigated in the comparision of Wuyi Hong Qu. The structure and concentration of the fungal in these Hong Qu were analyzed through the traditional isolation, PCR-DGGE and real-time quantitative PCR (qPCR) methods, and their glucoamylase activity, pigment and aroma compounds were also determined. The results showed that the fungal community structure of 3 Gutian Hong Qu were similar to each other, which were dominated by Monascus with a few of other microbes. The concentration of Monascus in 3 Gutian Hong Qu were 5.71, 5.10 and 5.53 lg (CFU/g), respectively, which were higher than Wuyi Hong Qu. Besides, the analysis of characteristics to the 3 Gutian Hong Qu revealed that Gutian Hong Qu has a higher ability in the production of glucoamylase, pigments and aroma compounds than Wuyi Hong Qu. © 2015, Editorial Office of Journal of CIFST. All right reserved.
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Journal of Chinese Institute of Food Science and Technology
ISSN： 1009-7848
Year： 2015
Issue： 12
Volume： 15
Page： 180-185
Cited Count：
SCOPUS Cited Count： 2
ESI Highly Cited Papers on the List： 0 Unfold All
WanFang Cited Count：
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30 Days PV： 0
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