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Monascus Purpureus
''Monascus purpureus'' (syn. ''M. albidus'', ''M. anka'', ''M. araneosus'', ''M. major'', ''M. rubiginosus'', and ''M. vini''; zh, s= 红 曲 霉, t=紅麴黴, p=hóng qū méi, lit. "red yeast") is a species of mold that is purplish-red in color. It is also known by the names ang-khak rice mold, corn silage mold, maize silage mold, and rice kernel discoloration. Taxonomy and morphology The sexual state of ''M. purpureus'' is a cleistothecium with a two-layered wall, enclosing round, evanescent eight-spored asci, lifted above the substrate on a multi-hyphal stalk. Ascospores can be heat-resistant. The asexual state forms chains of hyaline, or brownish, chlamydospore-like cells. Physiology and metabolites During growth, ''Monascus'' spp. breaks down starch substrate into several metabolites, including pigments produced as secondary metabolites. The structure of pigments depends on the type of substrate and other specific factors during culture, such as acidity or basicity ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Yeast Rice
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.Shurtleff W, Aoyagi A (2012). ''History of Koji – Grains and/or Beans Overgrown with a Mold Culture (300 BCE to 2012)''. Lafayette, California: Soyinfo Center. In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional Chinese medicine, possibly during the Tang dynasty around AD 800. Red yeast rice is described in the Chinese pharmacopoeia '' Ben Cao Gang Mu'' by Li Shizhen. A modern-era use as a dietary supplement developed in the late 1970s after researchers were isolating lovastatin from ''Aspergillus'' and monacolins from '' Monascus'', the latter being the same fungus used to make red yeast rice. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dihydrogen Monoxide Parody
The dihydrogen monoxide parody is a parody that involves referring to water by its unfamiliar chemical systematic name "dihydrogen monoxide" (DHMO, or the chemical formula H2O) and describing some properties of water in a particularly concerning manner — such as the ability to accelerate corrosion (rust) and cause suffocation (drowning) — for the purpose of encouraging alarmism among the audience to often incite a moral panic calling for water to be banned, regulated strictly or labeled as a hazardous chemical. Occasionally, reports also reference its widespread contamination of rivers or municipal water supplies. The parody has also involved other uncommon chemical nomenclatures for water such as "hydrogen hydroxide", "dihydrogen oxide" and "hydric acid", used in many prank shows to scare people into thinking that it is a lethal or corrosive substance. The motivation behind the parody is to play into chemophobia, and to demonstrate how exaggerated analysis, information ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rhizopus Oryzae
''Rhizopus oryzae'' is a filamentous heterothallic microfungus that occurs as a saprotroph in soil, dung, and rotting vegetation. This species is very similar to ''Rhizopus stolonifer'', but it can be distinguished by its smaller sporangia and air-dispersed sporangiospores. It differs from '' R. oligosporus'' and '' R. microsporus'' by its larger columellae and sporangiospores. The many strains of ''R. oryzae'' produce a wide range of enzymes such as carbohydrate digesting enzymes and polymers along with a number of organic acids, ethanol and esters giving it useful properties within the food industries, bio-diesel production, and pharmaceutical industries. It is also an opportunistic pathogen of humans causing mucormycosis. History and taxonomy ''Rhizopus oryzae'' was discovered by Frits Went and Hendrik Coenraad Prinsen Geerligs in 1895. The genus ''Rhizopus'' (family ''Mucoraceae'') was erected in 1821 by the German mycologist, Christian Gottfried Ehrenberg to accommodate '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medicinal Mushrooms
Medicinal fungi are fungi that contain metabolites or can be induced to produce metabolites through biotechnology to develop prescription drugs. Compounds successfully developed into drugs or under research include those treating infection with amoeba, bacteria, fungicide, fungus, virus, inhibitors of cholesterol and ergosterol synthesis, and psychotropics. Mushroom dietary supplements, commonly made from powdered or extracted fruiting bodies or mycelium, are marketed for various health benefits but lack sufficient scientific evidence for safety or effectiveness, and quality can vary due to inconsistent processing and labeling. History In Ancient Egypt Bread in culture#In medicine, moldy bread was applied to wound infection. ''Inonotus obliquus'' was used in folk medicine tumor treatment in Russia and Northern Europe during the 16th century. Hallucinogenic mushrooms include ''Amanita muscaria'', the fly agaric and Psilocybin mushroom, "magic mushrooms", which contain psilocyb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Microorganisms Used In Food And Beverage Preparation ...
List of useful microorganisms used in preparation of food and beverage See also * Fermentation (food) * Food microbiology References {{reflist Brewing Fermentation in food processing Food science Metabolism Mycology Oenology Microorganisms used in food and beverage preparation Microorganism A microorganism, or microbe, is an organism of microscopic scale, microscopic size, which may exist in its unicellular organism, single-celled form or as a Colony (biology)#Microbial colonies, colony of cells. The possible existence of unseen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungal Isolates
Fungal isolates have been researched for decades. Because fungi often exist in thin mycelial monolayers, with no protective shell, immune system, and limited mobility, they have developed the ability to synthesize a variety of unusual compounds for survival. Researchers have discovered fungal isolates with anticancer, antimicrobial, immunomodulatory, and other bio-active properties. The first statins, β-Lactam antibiotics, as well as a few important antifungals, were discovered in fungi. Chemotherapeutic isolates BMS manufactures paclitaxel using ''Penicillium'' and plant cell fermentation. Fungi can synthesize podophyllotoxin and camptothecin, precursors to etoposide, teniposide, topotecan, and irinotecan. Lentinan, PSK, and PSP, are registered anticancer immunologic adjuvants. Irofulven and acylfulvene are anticancer derivatives of illudin S. Clavaric acid is a reversible farnesyltransferase inhibitor. ''Inonotus obliquus'' creates betulinic acid precursor betulin. ''Fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspergillus Oryzae
''Aspergillus oryzae'', also known as , is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as '' sake'' and '' shōchū'', and also to ferment soybeans for making soy sauce and '' miso''. It is one of the different koji molds used for food fermentation. However, in the production of fermented foods of soybeans such as soy sauce and ''miso'', '' Aspergillus sojae'' is sometimes used instead of ''A. oryzae''. ''A. oryzae'' is also used for the production of rice vinegars. Barley ''kōji'' (麦麹) or rice ''kōji'' (米麹) are made by fermenting the grains with ''A. oryzae'' hyphae. The technique of solid-state cultivation using rice grains, soybeans, and wheat bran to propagate fungi for use in fermented foods is believed to have originated in China. However, there are two scholarly theories regarding the country that first employed ''A. oryzae'' in the production of fermented foods: one suggests it was China, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peking Duck
Peking duck is a dish from Beijing that has been prepared since the Imperial era. The meat is characterized by its thin, crispy skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred especially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is often eaten with spring onion, cucumber, and sweet bean sauce, with pancakes rolled around the fillings. Crispy aromatic duck is a similar dish to Peking duck and is popular in the United Kingdom. History Ducks have been roasted in China since the Southern and Northern dynasties. A variation of roast duck was prepared by the emperor of China in the Yuan dynasty. The dish, originally named "shāo yāzi" (燒鴨子), was mentioned in the ''Complete Recipes for Dishes and Beverages'' (飲膳正要) manual in 1330 by Hu Sihui (忽思慧), an inspector of the imperial kitchen. The Peking roas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Wine
Rice wine is an alcoholic beverage fermentation, fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch, during which microbes enzyme, enzymatically convert polysaccharides to sugar and then to ethanol. The Chinese ''mijiu'' (most famous being ''huangjiu''), Japanese ''sake'', and Korean ''cheongju (beverage), cheongju'', ''dansul'' and ''takju'' are some of the most notable types of rice wine. Rice wine typically has an alcohol content of 10–25% alcohol by volume, ABV, and is typically served warm. One panel of taste testers arrived at as an optimum serving temperature. Rice wines are drunk as a wine and food pairing, dining beverage in East Asian, Southeast Asian and South Asian cuisine during formal dinners and banquets, and are also used as cooking wines to flavoring, add flavors or to neutralize unwanted tastes in certain food items (e.g. sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking. Food colorants are also used in various non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Some colorings may be natural, such as with carotenoids and anthocyanins extracted from plants or cochineal from insects, or may be synthesized, such as tartrazine yellow. In the manufacturing of foods, beverages and cosmetics, the safety of colorants is under constant scientific review and certification by national regulatory agencies, such as the European Food Safety Authority (EFSA) and US Food and Drug Administration (FDA), and by international reviewers, such as the Joint FAO/WHO Expert Committee on Food Additives. Purpose of food coloring People asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
