By controlling fermentation and refining conditions, it is possible to reduce citrinin content in Monascus products.

The effects of monascus pigments on elimination of hydroxide free radical were studied by chemiluminescence method.

用化学发光法研究红曲色素中不同成分对羟自由基的消除作用.

Monascus 21-3 has strong esterifying and it was used in trial production of starter.

红曲酯化菌21-3具有较强的酯化力,将其应用于制曲生产试验.

To simulate the culture of Monascus on solid-state fermentation , the simulated system gas-solid interface was proposed.

采用界面培养系统,模拟红曲霉 固态发酵 过程.

The results showed that strain MF 098122 has high ability to produce water soluble monascus colour.

经亚硝基胍诱变得到一高产水溶性红曲色素变异株MF-098-122.

As quality edible pigments , Monascus pigments have been widely applied in the food industry.

红曲色素作为一种天然优质食用色素.

Monascus has been used ayear. The physiologically active substance that Monascus produced had been researched widely.

红曲霉的应用历史悠久,红曲霉产生的生理活性物质得到人们广泛研究.

Red yeast rice is the product of fermented rice by the fungus Monascus purpureus.

红曲米,是该产品的发酵大米由真菌红曲.

And therefore the product , Monascus-nata complex , will have some physiological functions koji and nata de coco.

因此, 这种方法获得的红曲椰果具有多重生理功效.

Monascus Colour is a kind of natural food coloring.

红曲色素是一种天然食用色素.

Rhizopus chinensis lipase ( RCL ) has a good potential in industrial application, with high esterification conversion.

华根霉脂肪酶在有机相中催化酯合成转化率较高,具有较好的工业化应用潜力.

The result showed that the protoplast of rhizopus and candida can merge each other.

实验发现根霉和酵母有获得糖化力高,又能发酵产生酒香味的融合子的可能.

Using-factor and orthogonal experiments, the production of L-lactic acid by-immobilized Rhizopus oryzae was optimized.

通过 单 因素试验和正交试验, 优化无载体固定化米根霉发酵葡萄糖清液生产L - 乳酸的工艺.

The best medium of separating and preserving Rhizopus Chinensis Saito is potato glucose medium.

实验结果表明,分离和保存华根霉的最佳培养基是改良的马铃薯培养基.

Moreover, fuyu fermented by Actinomucor elegans had higher antioxidative activities than by Rhizopus arrhizus.

并且发现, 用雅致放射毛霉和少根根霉发酵腐乳,前者的自由基清除能力更高.

Rhizopus secrets this enzyme into the bread.

面包酶将这种酶分泌到面包上.

Another popular product is tempeh, a soybean mash fermented by Rhizopus.

另一种产品是天培, 一种用根霉发酵成的豆酱.

The broad, non septate hyphae seen here are characteristic for Mucor.

宽不分枝的菌丝为毛霉菌的特征.

Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

目的: 研究微小毛霉产凝乳酶的固体发酵条件.

Objective To explore the epidemiological relationship between animals and human penicillium marneffei ( PM ).

目的探讨动物与人马尔尼菲青 霉病 的流行病学关系.

Objective To definite the pathogen was penicillium marneffei ( PM ) separated from the patient.

目的明确并检出患者体内的病原菌为 马尔 尼菲青霉菌.