摘要
红曲菌液态发酵可以产生次级代谢产物活性组分Monacolin K。本研究介绍了红曲菌液态发酵过程中通过菌种诱变,培养基优化和发酵条件优化等方面来提高Monacolin K的产量。同时,介绍了一些新型的Monacolin K检测方法,并且对液态发酵产生Monacolin K进行了展望。
The products of monascus spp through liquid fermentation contains a mixture of monacolins, one of which Monacolin K is potent cholesterol-lowering polyketide compounds. The enhancement of Monacolin K yield by mutant strain, medium optimization and fermentation Condition Optimization was introduced. At the meantime, some new detection methods for Monacolin K and the prospect of Monacolin K were also introduced.
出处
《食品工业》
北大核心
2012年第10期129-132,共4页
The Food Industry
基金
973计划课题
课题名称:乳品发酵技术及安全控制关键技术
课题编号:2010CB735705
