基于两阶段L-谷氨酸添加的功能性红曲产酸式Monacolin K的发酵工艺优化
于卓然, 陈程鹏, 张耀, 邱晓曼, 莫晶, 田冉, 洪厚胜
Optimization of fermentation process for Monacolin K acid production using functional Monascus with two-stage L-glutamic acid addition
YU Zhuoran, CHEN Chengpeng, ZHANG Yao, QIU Xiaoman, MO Jing, TIAN Ran, HONG Housheng
食品与发酵工业
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2020, (16): 127
-134
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DOI: 10.13995/j.cnki.11-1802/ts.023786
