红曲菌发酵特性研究  

Study on the Fermentation Characteristics of Monascus

作　　者：张江宁 杨春 张玲 丁卫英 ZHANG Jiang-ning;YANG Chun;ZHANG Ling;DING Wei-ying(Institute of Agricultural Products Processing,Shanxi Academy of AgriculturalSciences,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院农产品加工研究所,太原030031

出　　处：《中国调味品》2019年第2期88-90,共3页China Condiment

基　　金：山西省重点实验室项目(201605D111006);山西省青年科技研究基金(2015021144);所长青年引导专项(yydzx07)

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、pH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。By studying the effects of carbon source and its content,nitrogen source and its content,fermentation time,fermentation temperature,and pH value on the accumulation rules of lovastatin and citrinin in the fermentation process of red yeast rice,the key control points for increasing lovastatin content and reducing penicillin content are established.

关 键 词：红曲醋 洛伐他汀 桔青霉素 

分 类 号：TS201.3[轻工技术与工程—食品科学]