科技信息
科技信息
과기신식
SCIENTIFIC & TECHNICAL INFORMATION
2014年
12期
62-63,67
,共3页
Functional red yeast rice%Monacolin K%the acid form%the lactone form
Different technical conditions in the process of solid-state fermentation of red yeast rice has a certain impact on the pro-duction of acid-form and lactone form Monacolin K.When cultured in the loose rice medium, the acid form Monacolin K ac-counts for 50%-60%; while the acid form Monacolin K accounts for 80%-90% cultured in the consolidated rice medium. And we also found that the proportion of the acid form and lactone form Monacolin K will decrease with the increase of fermentation time.
