Different Solid-state Fermentation technology of Functional Red yeast rice has an effect on the morphological change of MonacolinK |
| |
Authors: | Lei Lu Yao Li Xiuhe Liu |
| |
Institution: | Lei Lu;Yao Li;Xiuhe Liu;QiLu University of Technology;Shan Dong ZhongHui Food Cooperation; |
| |
Abstract: | Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the production of acid-form and lactone form Monacolin K.When cultured in the loose rice medium,the acid form Monacolin K accounts 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. |
| |
Keywords: | Functional red yeast rice Monacolin K the acid form the lactone form |
本文献已被 CNKI 等数据库收录! |