,Monascus

Chen Zhou1,2, Shuran Yang2, Xingche Zhu2

  • 1State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.

Foods (Basel, Switzerland)
|November 27, 2025
PubMed
概括

研究人员在Monascus purpureus M21中增强了酶活性,这是发酵饮料的关键真菌. 这提高了Hongqu大米葡萄酒和其他饮料的风味,而没有转基因.

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