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논문검색

Solid-State Fermentation for Production of Monacolin K on Soybean by Monascus ruber GM011

원문정보

Jia, Xiao-Qin, Mo, Eun-Kyoung, Sun, Bai-Shen, Gu, Li-Juan, Fang, Zhe-Ming, Sung, Chang-Keun

한국식품과학회 Food Science and Biotechnology Volume 15 Number 5 2006.10 pp.814-816
피인용수 : 0건 (자료제공 : 네이버학술정보)

초록

영어

Monacolin K (MK) was produced on soybean using Monascus ruber GM011 by a two-stage-fermentation process. The optimal temperature was identified as 28℃. Higher yield was obtained by multiple-level-temperature cultivation than by single-level-temperature cultivation. The highest yield of total MK, 4.810 mg/g dry soybean product, was attained after 30 days of solid-state fermentation. No citrinin could be detected in the fermented soybean.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자정보

  • Jia, Xiao-Qin Department of Food Science and Technology, Chungnam National University
  • Mo, Eun-Kyoung Research and Development Center, DBIO Incorporation
  • Sun, Bai-Shen Department of Food Science and Technology, Chungnam National University
  • Gu, Li-Juan Department of Food Science and Technology, Chungnam National University
  • Fang, Zhe-Ming Department of Food Science and Technology, Chungnam National University
  • Sung, Chang-Keun Department of Food Science and Technology, Chungnam National University

참고문헌

자료제공 : 네이버학술정보

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