摘要
该文重点阐述了3个问题红曲固态培养技术液态培养技术及利用基因工程技术改造红曲霉菌种提高功能性红曲中莫纳可林K及降低红曲产品中桔霉素含量提出了应在红曲行业引入GMP和HACCP的管理体系并就红曲米工厂的现状提出了一些建议
Based on national and international reports and combined with the experience and practice, the paper emphat- ically stated three subjects, ie. the incubation technologies of red kojic rice (angkak) in solid and liquid state, the modification of Monascus using genetic engineering, and the increase of the content of monascus K with decreasing the content of citrinin. According to the fact of serious microbial contamination in a majority of red kojic rice made by solid-state fermentation in China, the management system of GMP and HACCP should be applied in the industry and some advices are suggested based on the current status in the red kojic rice factory.
出处
《中国酿造》
CAS
北大核心
2002年第C00期7-11,21,共6页
China Brewing
关键词
红曲霉
固态发酵
液态发酵
聚酮体合成酶
聚酮体
基因工程
Monascus
solid-state fermentation
liquid-state fermentation
polyketone
synthetic polyketone
