Publications by authors named "Qifan Hou"
Food Microbiol
January 2025
Article Synopsis
- Polygonum hydropiper (PH) is a key ingredient in Chinese rice wine (Huangjiu) and has active compounds that can influence fermentation processes.
- The study reveals that PH boosts the growth of Bacillus subtilis, which interacts positively with the yeast Saccharomyces cerevisiae, enhancing urea metabolism during fermentation.
- The results show that using PH can significantly reduce ethyl carbamate (EC) levels in Huangjiu, suggesting it could improve the safety of the beverage for consumers.
