| 1. | Changes of rice component with fluidizing treatment at high temperature
红曲霉酯酶酯化特性的探讨 |
| 2. | Study on the submerged fermentation culture medium producing red pigment by monascus
红曲霉液态发酵生产红色素的培养基配方优选 |
| 3. | Research of solid - state fermentation environmental conditions on the production of pigments by monascus
红曲霉固态发酵产生红曲色素工艺研究 |
| 4. | Accordingly , the discovery of citrinin in monascus brought tremendous dispute about the safety of red starter products
红曲霉中桔霉素的发现使得我国的红曲产品的安全性引起争议。 |
| 5. | . the conditions of the liquid state and solid state fermentation that m12 - 69 produced monaclin k were studied
第五，对红曲霉突变菌株m12一69产monacofink的液态和固态发酵条件进行了初步优化研究。 |
| 6. | Monascus , as a physiologically active substance and an old - line fermentable epiphyte in china , has been studied widely for its natural pigments
摘要红曲霉能代谢生成天然红色素和多种生理活性物质而备受国际关注，但同时也发现其生长过程产生桔霉素。 |
| 7. | The excellent level peanut kernel carefully chose in the homeland , take off red clothes , get rid of a gemmule , may be on a par with lucca oil each other
粒粒优级花生米，精选国内优级花生米，脱红衣、去胚芽，并有效杜绝了红曲霉素的留存，可与橄榄油相媲美。 |
| 8. | In order to increase the products yields from g lucidum and m . purpureus and improve their production level , these fungus were studied deeply in this paper
为了拓展这两种真菌的生物活性产品种类及提高其生产水平，我们对灵芝和红曲霉进行了较为深入的研究。 |
| 9. | Studies on morphological observation and categorization showed that there were several differences between the strain m12 and the mutant strain m12 - 69 , but they both belong to monascus pilosus sato , according to hawksworth and pitt
第四，根据hawkswo曲和pitt关于红曲霉的分类方法，对m12及m12一69的培养物进行了形态观察及分类鉴定。 |
| 10. | The result showed that the red koji produced by millet could produce yield of 30 % - 35 % and had better quality and higher color value than that produced by corn
该文介绍了以小米为原料，采用巨红3号红曲霉菌种，生产红曲的技术，其中包括原料处理、冷却与接种、保温培养等，接种量为1 %时，生产的红曲质量优于玉米，籼米原料，色价高，出曲率30 % ~ 35 % 。 |
