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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
277
ss fermented Condiments and Pigments
8.3.6 Process Control in Solid- State Fermentation of Red Mold Rice
e gunny bags containing inoculated rice are carried to the incuba-
tion room and piled up in the incubation tanks. Fermentation of red
mold rice in an incubation room lasts 5–8 days.
It can be divided into three stages:
Monascus spore germination stage
Monascus mycelium growth stage
Pigment production stage
8.3.6.1 Spore Germination Stage e fermenting rice is incubated for
18–22 h for the spore germination. In the period of Monascus spore
germination, the inoculated rice is put into gunny bags (one bag holds
about 100 kg inoculated rice ...
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Publisher Resources

ISBN: 9781439844960