摘要
Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts for 50%-60%;while the acid form Monacolin K accounts for 80%-90%cultured in the consolidated rice medium.And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.
Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the pro-duction of acid-form and lactone form Monacolin K.When cultured in the loose rice medium, the acid form Monacolin K ac-counts for 50%-60%; while the acid form Monacolin K accounts for 80%-90% cultured in the consolidated rice medium. And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.
出处
《科技信息》
2014年第12期62-63,67,共3页
Science & Technology Information
