| 不同大米发酵生产红曲对莫纳可林K含量的影响 |
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| 引用本文： | 刘爱英,孙伟,谭艾娟,梁宗琦,邹晓. 不同大米发酵生产红曲对莫纳可林K含量的影响[J]. 华中农业大学学报, 2004, 23(1): 30-32 |
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| 作者姓名： | 刘爱英 孙伟 谭艾娟 梁宗琦 邹晓 |
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| 作者单位： | 贵州大学真菌资源研究室,贵阳,550025;贵州大学真菌资源研究室,贵阳,550025;贵州大学真菌资源研究室,贵阳,550025;贵州大学真菌资源研究室,贵阳,550025;贵州大学真菌资源研究室,贵阳,550025 |
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| 摘 要： | 采用不同品种大米进行红曲固态发酵培养研究。结果表明,以蛋白质、糖分含量高,碳氮比小以及垩白度适中吸水性好并能保持湿度的大米基质莫纳可林K含量高,尤其籼稻类型的K优5号和红花米显著。在红曲发酵过程中,适当摇瓶提高培养基的通气性,莫纳可林K的含量比不摇瓶的能成倍的增加,高达14.54mg/g。
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| 关 键 词： | 紫红曲霉 红色曲霉 水稻 莫纳可林K |
Relation between the Content of Monacolin K in the Fermented Rice by Monascus spp.and the Substrate Rice |
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| Abstract. Relation between the Content of Monacolin K in the Fermented Rice by Monascus spp.and the Substrate Rice[J]. Journal of Huazhong Agricultural University, 2004, 23(1): 30-32 |
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| Authors: | Abstract |
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| Abstract: | The solid-fermentation by Moanscus spp. with different substrate rice was investigated. The results showed that the content of Monacolin K was higher when the substrate rice was qualified with abundant proteins and carbohydrate, low C/N, the optimum whiting and moisture, especially, the two Xian-paddy,"KY" and "HH" rice are obviously consistent with these characters. During the process of fermentation, the content of Monacolin K could be multiplied as 14. 54 mg/g by shaking the bottle, because of the increasing of aeration. |
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| Keywords: | Monascus purpure us Monascus rubber rice Monacolin K |
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