摘要
采用红曲霉与啤酒酵母或米曲霉在液态大米粉培养基上混合培养。当紫红曲霉No.1-18-54培养1d后,加入啤酒酵母或米曲霉混合培养108h,色价明显提高,尤其是与啤酒酵母混合培养,红色素色价提高了32%,高达88.1U/mL。
Monascus purpureus was cultured together with Saccharomyces cerevisiae or Aspergillus oryza on liqild rice powder medium. After culturing M. purpureus No. 1-18-54 for 1 day, Saccharomyces cerevisae, or Aspergillus oryzae was inoculated into the medium, they were cultured together for 108 hours. The red pigment value increased significantly, especially when cultured together with Sacchatomyces cerevisae, the red pigment value was 88.1 U/ml, increased by 32%.
出处
《中国酿造》
CAS
北大核心
2006年第7期28-29,共2页
China Brewing
基金
湖北省工业微生物重点实验室资助项目
关键词
紫红曲霉
啤酒酵母
米曲霉
混合发酵
红色素
Monascus purpureus
Saccharomyces cerevisiae
Aspergillus oryzae
mixture fermentation
red pigment
