首页|Different Solid-state Fermentation technology of Functional Red yeast rice has an effect on the morphological change of MonacolinK
Different Solid-state Fermentation technology of Functional Red yeast rice has an effect on the morphological change of MonacolinK
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NETL
NSTL
维普
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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.
Functional red yeast riceMonacolin Kthe acid formthe lactone form
NETL
NSTL
维普
万方数据
