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Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus.Red yeast rice is what is referred to as a kōji in Japanese, meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Ali (2010) Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of Monascus purpureus and Monascus ruber. Food and Bioprocess Technology , Vol. 3, no.3, 373-378 doi : 10.1007%2Fs11947-008-0072-z
Huangjiu in Chinese society had perhaps the same level of influence as beer in the European societies throughout history. Archaeology has established that ancient Chinese people once brewed some form of alcohol similar to beer in China, however with the invention of the brewing method utilising qu, huangjiu rapidly replaced the prototypic beer in ancient China and beer-like beverages fell out ...
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Jiuqu, also simply known as qu [a] is a type of dried fermentation starter used in the production of traditional Chinese alcoholic beverages. [2] The word jiuqu specifically refers to a type of yeast (曲; 麴; qū) used to make alcohol (酒; jiǔ) such as huangjiu (cereal wine), baijiu (distilled spirits) and jiuniang (alcoholic rice pudding).
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