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. 2016 Jun 30;25(3):649–658. doi: 10.1007/s10068-016-0115-6

Microbiota associated with the starter cultures and brewing process of traditional Hong Qu glutinous rice wine

Kwan Hwa Park 1, Zhibin Liu 3, Cheon-Seok Park 2, Li Ni 3,✉
PMCID: PMC6049153  PMID: 30263319

Abstract

Hong Qu glutinous rice wine (produced mainly in Fujian province, China) is a traditional alcoholic beverage, which is prepared by fermenting cooked rice using a starter containing Monascus purpureus. In this review, the microbial diversity of fermentation starters from Fujian province, including fungi, bacteria, and yeast, is analyzed in comparison with those of “nuruk” (a traditional starter for making alcoholic beverages in Korea). The bacterial organization of Hong Qu starters was vastly variable in species composition and dominated by Bacillus sp. Lactic acid bacteria were also found in some starters. In case of fungi, Monascus sp. was dominant, whereas non-Saccharomyces yeast such as Saccharomycopsis fibuligera was detected. The microorganisms found in the nuruk starter are, in general, not significantly diverse compared with those found in the Hong Qu starter, with the exception of Monascus sp.; however, Hong Qu and nuruk both contain their own unique microbiota, which are quite diverse from each other.

Keywords: Hong Qu starter, Hong Qu rice wine, nuruk, microbiota, Monascus

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