摘要
简要叙述了通过特殊处理、分离诱变,筛选出优良的红曲菌并进行液态发酵,红曲菌丝体具有以下特点:①高含红曲多糖、红曲蛋白;②不产桔霉素和他汀药物。
Through special treatment, isolation and mutagenesis, and liquid-state fermentation, high-quality Monascus mycelium was produced. The Monascus mycelium has the following characteristics: rich in Monascus polysaccharide and Monascus protein, and free of citrinin and statins.
作者
杨晓暾
YANG Xiaotun(Foshan Zhenhong Biological Product Co.Ltd.,Foshan,Guangdong 528244,China)
出处
《酿酒科技》
2019年第11期35-38,共4页
Liquor-Making Science & Technology
关键词
红曲菌丝体
红曲多糖
红曲蛋白
桔霉素
洛伐他汀
Monascus mycelium
Monascus polysaccharide
Monascus protein
citrinin
lovastatin
