1) monascus anka
红曲酶
2) red starter esterified enzyme
红曲酯化酶
1.
The comprehensive utilization of red starter esterified enzyme and super caproic acid solution in interlayer fermentation in Luzhou-flavor Daqu liquor production could not only increase caproic acid content and harmonize the ratio of caproic acid and lactic acid but also increase quality product rate and liquor yield by 42.
红曲酯化酶、超强己酸菌液综合运用于浓香型大曲酒生产中的夹层发酵,提高了已酸含量,协调了己酸与乳酸的比例,提高浓香型大曲酒优级品率42。
3) hongqu
红曲
1.
Analysis of Citrinin in Hongqu Product by ELISA;
红曲产品中桔霉素含量的ELISA测定
2.
Analysis of Citrinin in Hongqu (Monascus spp.) Product by TLC;
红曲中桔霉素的薄层层析分析
4) red koji
红曲
1.
Development of health wine fermented by red koji;
发酵型红曲保健酒的研制
2.
Research Advances in Red Koji and its Bioactive Substances;
红曲及其活性物质的研究进展
3.
Immunological detection of citrinin in red koji Ⅰ Preparation of antigen and antibody;
红曲中桔霉素的免疫检测——(Ⅰ)抗原与抗体的制备
5) monascus
['mɔnəskəs]
红曲
1.
Discussion of Pretreatment in Analysis of Citrinin from Monascus;
红曲桔霉素样品预处理的探讨
2.
Quality of monascus wine in She village of Zhejiang;
浙江畲乡红曲酒品质分析
3.
Elementary Investigation on Fermentation Conditions of Monascus Fat-lowering Vinegar and Analysis of its Active Components;
红曲降脂醋发酵条件初探及活性成分分析
6) red starter
红曲
1.
Pachyrhizus red starter health wine was produced with pachyrhizus and rice as raw materials by semi-solid low-temperature fermentation of red starter,saccharifying enzyme and yeast.
以地瓜、大米为原料,采用红曲、糖化酶、酵母半固态低温发酵生产地瓜红曲保健酒,确定最佳发酵工艺条件,原料配比为地瓜∶大米为13∶,红曲添加量为10%,起始pH值为5。
2.
The application of red starter in medicine and food fermentation is a great invention attributed to ancient Chinese,which is of high significance in world microbe history and regarded as precious cultural heritage in China.
红曲应用于医药和食品发酵,是我国古代伟大的发明和创造,在世界微生物史上有着重要意义,是我国宝贵的科学文化遗产。
3.
The stability of the red pigments from red starter under different alcohol contents was studied in this paper with subjects investigated including illumination, pH value and temperature etc.
对红曲红色素在不同酒度中的稳定性进行了系统的研究,并以光照、pH值、温度等因子为研究对象。
补充资料：酒化酶、醇酶、发酵酶
分子式：
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
CAS号：
性质：又称酒化酶、醇酶、发酵酶。从酵母中分离而得的一系列酶。不耐热。它能催化酒精发酵反应，与糖酵解有关，如磷酸化酶、醛缩酶、葡萄糖磷酸变位酶、葡萄糖6-磷酸酶等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条