摘要
红曲菌(Monascus)作为一种药食同源的微生物,在我国具有悠久的应用历史。近年来,随着生物技术的不断进步,红曲菌固态发酵技术优化取得了显著成果,为红曲菌功能性成分的高效生产和应用提供了新思路。文章阐述了红曲菌固态发酵技术的研究进展,探讨了发酵过程的优化及其在食品、医药等领域的应用前景。
As a homologous microorganism of medicine and food,Monascus has a long history of application in China.In recent years,with the continuous progress of biotechnology,the optimization of solid-state fermentation technology of Monascus has achieved remarkable achievements,which has provided new ideas for the efficient production and application of Monascus functional components.In this paper,the research progress of solid-state fermentation technology of Monascus is reviewed,and the optimization of fermentation process and its application prospect in food,medicine and other fields are discussed.
作者
陈阳
杨雅静
宋来生
洪厚胜
CHEN Yang;YANG Ya-jing;SONG Lai-sheng;HONG Hou-sheng(College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;College of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Huike Bioengineering Equipment Co.,Ltd.,Nanjing 210009,China)
出处
《中国调味品》
北大核心
2025年第3期219-222,共4页
China Condiment
基金
国家高技术研究发展计划‘863计划’项目(2012AA021201)。
关键词
红曲菌
固态发酵
功能性成分
优化
应用前景
Monascus
solid-state fermentation
functional components
optimization
application prospect
