摘要
以大米为原料,对红曲霉固体发酵生产功能性红色素和MonaclinK的培养条件和培养基进行了优化。考察了起始含水量、发酵时间、培养基pH值等因素的影响,以及大米培养基中添加附加碳源、氮源、无机盐等的影响。
The fermentation conditions for the production of functional Monascus pigments and Monaclin K by solid fermentation with Monascus were studied, including initial water content, fermentation time, initial pH value, appendant carbon and nitrogen source, and the concentration of K2HPO4.
出处
《现代食品科技》
EI
CAS
2007年第8期32-35,共4页
Modern Food Science and Technology
基金
陕西省教育厅自然科学基金资助
