[1]张江宁.红曲菌发酵特性研究[J].中国调味品,2019,(02):88-90.
　Study on fermentation characteristics of Monascus[J].CHINA CONDIMENT,2019,(02):88-90.
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红曲菌发酵特性研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年02期
页码:
88-90
栏目:
出版日期:
2019-02-20

文章信息/Info

Title:
Study on fermentation characteristics of Monascus
作者:
张江宁
文献标志码:
A
摘要:
通过研究红曲菌发酵制备红曲米过程中碳源种类及浓度、氮源种类及浓度、p H值、发酵温度、发酵时间对发酵过程中洛伐他汀、桔青霉素积累规律的影响，建立了提高洛伐他汀、降低桔青霉素含量的关键控制点。
Abstract:
By studying the effects of carbon source, nitrogen source, carbon and nitrogen ratio fermentation time, fermentation temperature, initial water content, inoculation quantity, and p H value on the accumulation rules of lovastatin and citrinin in the fermentation process of producing red yeast rice, the key control points for increasing lovastatin and reducing penicillin content were established
更新日期/Last Update: 2019-03-18