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- Glycos- esterifiable Monascus 糖化增香曲
- Keywords liquor;esterifying monascus;liquor production;production application; 白酒;酯化红曲霉;酿酒;生产应用;
- The Research Achievements of Monascus SP. 红曲霉的研究进展。
- Study on the Technology of Esterifying Monascus and Its Application in Liquor Production 酯化红曲工艺研究及在酿酒上的应用
- The brewing technology of monascus waxberry wine was studied. 研究了红曲杨梅果酒的酿制工艺。
- HPLC method of analysis of Monascus citrinin was established. 建立了红曲霉真菌毒素桔霉素的HPLC检测方法。
- Objective: To study the supermicro-morphology of Monascus fungi. 摘要目的：研究红??的超显微特徵。
- Objective:To study the supermicro-morphology of Monascus fungi. 目的:研究红曲霉的超显微特征。
- esterifying monascus 酯化红曲霉
- The Effects of Ultrasonic Radiation on Production of Pigment from Monascus sp. 超声波处理对红曲色素产量的影响。
- The raw materials of water-soluble Monascus pigment was separated and purified. 然后采用不同的方法对原材料水溶性红曲红色素进行分离纯化。
- Exploration to the esterification property of esterase produced by Monascus spp. 红曲霉酯酶酯化特性的探讨。
- The original strain of Monascus was induced by UV radiation, DES and LiC1 and 10 strains were obtained. 红曲霉出发菌株经紫外线 (UV)、硫酸二乙酯 (DES)、氯化锂 (LiCl)等诱变剂反复诱变处理 ,获得供试红曲霉菌株 10株。
- Conclusion: This study may serve as deposing the evidences to classify Monascus fungi and to identify Hongqu. 结论：红麯黴的扫描电镜观察为该属真菌的分类提供依据并为中药红麯的生药鉴定提供佐证。
- Accordingly, the discovery of citrinin in monascus brought tremendous dispute about the safety of red starter products. 红曲霉中桔霉素的发现使得我国的红曲产品的安全性引起争议。
- The effects of monascus pigments on elimination of hydroxide free radical were studied by chemiluminescence method. 用化学发光法研究红曲色素中不同成分对羟自由基的消除作用。
- Method Monascus purpureus species was carried into space by the recoverable spaceship, “Shenzhou 3”. 方法利用“神舟3号”返回式飞船搭载了红曲霉菌。
- The red pigment fermented by Monascus sp. is an important raw material for food coloring from ancient time. 红曲红色素自古以来是人们食品着色的重要原料。
- It means that the products of monascus mycelium and ferment fluid are healthy food of high value. 游泳后血糖值低于对照组，说明红曲霉及其发酵产物是很有价值的保健食品。
- Monascus esterifying enzyme plays important roles in the formation of liquor flavor. 摘要红曲霉产生的酯化酶在酒的风味物质产生中发挥了重要作用。
