| rdfs:comment
| - 취(麴; 曲)는 중국의 발효제이다. 술 발효에 쓰이는 것을 주취(酒麴; 酒曲), 주무(酒母) 등으로도 부른다. (ko)
- 麴，又称麴糵，酿酒中称酒母，是米、糯米、小麦、大麦、黑麦、燕麦、豆类等粮食作物，及其外皮碾磨而成的白色粉末米糠或麦麸受到麴黴菌等微生物感染，经醱酵使微生物有效繁殖而得到的产品，广泛应用於白酒、黄酒、清酒、醋、酱油、甜面酱、湿仓普洱茶、味噌、泡盛和醪糟等发酵食品中，是东亚、东南亚及喜马拉雅地区特有的醱酵技術。 (zh)
- Qū (simplified Chinese: 曲/麹; traditional Chinese: 麴), qú (pronunciation in Taiwan), qūniè (simplified Chinese: 曲蘖; traditional Chinese: 麴櫱), jiǔqū (simplified Chinese: 酒曲; traditional Chinese: 酒麴), or jiǔmǔ (Chinese: 酒母) is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages. The Chinese character 曲/麹 is romanised as qū in pinyin, chhu or chu in other transcription systems. The literal translation of jiǔqū is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions. (en)
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| has abstract
| - Qū (simplified Chinese: 曲/麹; traditional Chinese: 麴), qú (pronunciation in Taiwan), qūniè (simplified Chinese: 曲蘖; traditional Chinese: 麴櫱), jiǔqū (simplified Chinese: 酒曲; traditional Chinese: 酒麴), or jiǔmǔ (Chinese: 酒母) is a type of East Asian dried fermentation starter grown on a solid medium and used in the production of traditional Chinese alcoholic beverages. The Chinese character 曲/麹 is romanised as qū in pinyin, chhu or chu in other transcription systems. The literal translation of jiǔqū is "liquor ferment", although "liquor mold" or "liquor starter" are adequate descriptions. The word jiǔqū specifically refers to a type of ferment (qū, 曲/麹) used to manufacture alcoholic products (jiǔ 酒), such as huangjiu (cereal wines), baijiu (distilled spirits), and jiuniang (alcoholic rice porridge/pudding). There are other varieties of qū specific for different types of fermentations, such as in the production of jiàngyóu (酱油 soy sauce), cù (醋 vinegar), fǔrǔ (腐乳 fermented bean curd) and dòubànjiàng (豆瓣酱 fermented bean paste). Qū is the direct Chinese counterpart of the more widely known Japanese fermentation starter called koji (麹/糀), although qū predates and differs from it slightly. Jiuqu consists of a complex mixture of various molds, yeasts, and bacteria with their associated metabolites, cultured on a starch-rich substrate in a solid state fermentation process. They are typically stored and sold in the form of dried bricks (daqu, 大曲), balls (xiaoqu, 小曲 e.g. Shanghai yeast balls), powders or as dried grains (red yeast rice, 红曲米). The most common organisms found in Jiuqu are the filamentous molds Aspergillus oryzae and Rhizopus oryzae and the amylolytic yeast Saccharomycopsis fibuligera. Amylolytic and proteolytic enzymes are the most abundant metabolites isolated. Although the art of making jiuqu is a traditional practice in China that can be traced as far back as the Shang dynasty (17th to 11th century BC), it can be technically classified as a type of biomolecule manufacturing process. Jiuqu preparation serves two parallel functions, the growth of the microbial species and their generation of enzyme metabolites. Both are dried gradually on the substrate, ensuring their viability for anticipated reactivation when the jiuqu is added to a new source of water and nutrition. Jiuqu is therefore a source of both microbes and enzymes. The addition of jiuqu to a cereal or pulse-based solution initiates the breakdown of carbohydrates, proteins and lipids into CO2, ethanol, organic acids and various other metabolites. This complex process of simultaneous catabolism and fermentation, often termed parallel or mash fermentation, is at variance with the beer and wine processes typical of the western world. The traditional practice of the production of jiuqu was often empirical and took place in homes, villages or small-scale manufacturing facilities, lacking the level of consistency or quality required by modern consumers. In modern times, in an effort to refine the process and drawing upon the experience of koji manufacturing development in Japan, which is highly industrialized with the use of isolated monocultures, large jiuqu companies have taken advantage of laboratory methods utilizing selected pure cultures of each organism as individual starters. Selected microorganisms isolated from traditional jiuqu practices now find widespread application in the Chinese biotechnology industry to manufacture enzymes, organic acids, ethanol, polysaccharides, amino acids and vitamins. (en)
- 취(麴; 曲)는 중국의 발효제이다. 술 발효에 쓰이는 것을 주취(酒麴; 酒曲), 주무(酒母) 등으로도 부른다. (ko)
- 麴，又称麴糵，酿酒中称酒母，是米、糯米、小麦、大麦、黑麦、燕麦、豆类等粮食作物，及其外皮碾磨而成的白色粉末米糠或麦麸受到麴黴菌等微生物感染，经醱酵使微生物有效繁殖而得到的产品，广泛应用於白酒、黄酒、清酒、醋、酱油、甜面酱、湿仓普洱茶、味噌、泡盛和醪糟等发酵食品中，是东亚、东南亚及喜马拉雅地区特有的醱酵技術。 (zh)
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