摘要
以萌芽米为原料,选用食用红曲菌M1、M2,酿酒酵母Sce01和乳酸菌Lac01四种菌株进行混合发酵,结果表明:M1+M2+Sce01+Lac01组合在分段温度25℃、分段时间6d、pH值为4.0、营养物的添加量为3%的条件下进行发酵,结果最为理想。Monacolin K含量达到3.12mg/g,GABA含量达到13.05mg/g。
Using sprout rice as raw material, edible Monascus M1, M2, saccharomyces cerevisiae Sce01 and lactic acid bacteria Lac01 were chosen for mixed fermentation. The most ideal results were achieved under the condition of M1, M2, See01 and Lac01 were mixed fermentation in the section temperature 25℃, section time 6d, pH value 4.0, nutrient add content 3%. After that, the Monacolin K content reached 3.12mg/g, GABA content reached 13.05mg/g.
出处
《中国酿造》
CAS
2012年第11期124-128,共5页
China Brewing
基金
武汉市酿造技术研发平台项目(201220837301)
武汉市重点科技攻关项目(201020722296)
