Abstract
Peka (local name) is traditionally used as the commercial wine starter and as fermented food, tien-chiu-niang (local language), with alcoholic sweet taste and a fruit flavor in Taiwan. Fourteen samples from traditional markets and wine manufacturers were collected and isolated seventeen predominant filamentous fungi from peka. They were identified based on the morphological characteristics and these strains were as, namely, Amylomyces rouxii, Rhizopus microsporus var. chinensis, Rhizopus microsporus var. rhizopodiformis, Rhizopus oryzae and Mucor indicus. Among them, R. microsporus var. chinensis, R. microsporus var. rhizopodiformis and M. indicus are new to the fungal flora of peka in Taiwan.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
