Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber

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作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Wang, Yuchan;Gao, Chao;Long, Pengcheng;Hu, Zhuoyu;Zhu, Lisha;...

通讯作者：

He, Y

作者机构：

[He, Yi; Wang, Yuchan; Gao, Chao; Long, Pengcheng] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Serich Agr Prod, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

[He, Yi; Zhu, Lisha; Hu, Zhuoyu] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod,Minist E, Wuhan 430023, Peoples R China.

[Wang, Liling] Tarim Univ, Coll Food Sci & Engn, Alar 843300, Peoples R China.

[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.

[Wang, Bin] Shihezi Univ, Sch Food Sci & Technol, Shihezi 832003, Peoples R China.

通讯机构：

[He, Y ]

Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Serich Agr Prod, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Monascus ruber;Monacolin K;Mixed solid fermentation;Response surface methodology;Dynamic changes

期刊：

LWT

ISSN：

0023-6438

年：

2023

卷：

183

页码：

114925

DOI：

10.1016/j.lwt.2023.114925

基金类别：

National Natural Science Foundation of China [32072188, 31701590, 32060526]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

硒科学与工程现代产业学院

摘要：

Monascus spp., a fungus of medicine food homology, produces various beneficial secondary metabolites such as monacolin K (MK) during fermentation. In this study, the mixed fermentation of Monascus with rice, Pueraria, and yam has been systematically investigated. Single-factor and response surface methodology (RSM) were carried out to maximize MK content, and the optimized fermentation results showed that the content of MK reached 1.40 +/- 0.04 mg/g. The optimal fermentation process determined the ratio of 8: 1: 1 for rice, Pueraria, and yam, respectively, the inoculation amount was 106 spores...

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Dynamic changes of active substances of rice, Pueraria and yam fermentation by Monascus ruber

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