| 降脂红曲的菌学性质及化学成分的分析 |
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| 引用本文： | 王慧颖 王淑华. 降脂红曲的菌学性质及化学成分的分析[J]. 生物技术, 1991, 1(3): 33-35 |
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| 作者姓名： | 王慧颖 王淑华 |
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| 作者单位： | 黑龙江省科学院应用微生物研究所 哈尔滨(王慧颖，王淑华)，黑龙江省科学院应用微生物研究所 哈尔滨(王保云) |
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| 摘 要： | 本文对No.4降脂红曲的生理特性进行了分析,测定了其一般的化学成分,将No.4红曲米的色调和色价与其它红曲米进行了对比,确定了该红曲的最适培养条件,制定了No.4红曲米的质量标准,并验证了它可作为糖化酶的生产菌。
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| 关 键 词： | 降脂红曲 菌学性质 化学成分 |
Chemical Component Assay and Fungous Property of A Sero-chopesterol Descreasing Monascus |
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| Wang Huiying Wang Shuhua Wang Baoyun. Chemical Component Assay and Fungous Property of A Sero-chopesterol Descreasing Monascus[J]. Biotechnology, 1991, 1(3): 33-35 |
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| Authors: | Wang Huiying Wang Shuhua Wang Baoyun |
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| Abstract: | In this report we analyse the pnysiological character of the Monascus ruber strain .assay its chemical component,compare No. 4 monascus with other ones,and determine its optimum culture condition and No. 4 monascus' quilitative standard. We also prove that the strain can be applied as a dextrozyme producing strain. |
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| Keywords: | Sero-cholesterol decreasing Monascus Chemical component Physiological character |
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