Studies on the Monascus isolated from the startor of Kaoliang Brandy.
Seven strains of Monascus spp. were isolated from the startors of Kaoliang Brandy in Taiwan and Kinmen. Their morphological, physiological, and biochemical characteristics were examined. Shape of colony, length of conidial chain, production of pigment and tolerance to NaCl were considered to be suitable keys to the classification of these isolates. It was found that there were at least 6 species of Monascus in the startors of Kaoliang Brandy, 2 from Kinmen and 4 from Taiwan.
D001203:Ascomycota / Q000302:isolation & purification / Q000378:metabolism*; D005285:Fermentation; D013172:Spores, Fungal; D013624:Taiwan; D014920:Wine