摘要
阐述红曲菌种的种类、培养和发酵工艺。利用固体、液体发酵结合HPLC分析方法进行红曲菌种功能性代谢产物洛伐他汀和真菌毒素桔霉素生产性状的筛选,获得不产毒素的洛伐他汀高产菌株,并将其成功地应用于功能性红曲米的培养和老恒和玫瑰腐乳的生产。
The type, cultivation and fermentation process of monascus strains was stated in this paper. Solid and liquid fermentation combining HPLC analysis method was used to screen the production traits of functional metabolites lovastatin and mycotoxins citrinin of monascus strains, so as to obtaining the high-yielding strain of lovastatin which not produce toxin and applying it in the cultivation of functional red yeast rice and the production of fermented rose.
出处
《江苏调味副食品》
2017年第4期19-23,共5页
Jiangsu Condiment and Subsidiary Food
关键词
红曲菌种种类
菌种筛选
洛伐他汀
玫瑰腐乳
type of monascus strain
screening of strains
lovastatin
fermented rose
