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

doi:10.13995/j.cnki.11-1802/ts.023786

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

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 127-134.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 127-134. DOI: 10.13995/j.cnki.11-1802/ts.023786

Optimization of fermentation process for Monacolin K acid production using functional Monascus with two-stage L-glutamic acid addition

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 127-134 https://doi.org/10.13995/j.cnki.11-1802/ts.023786

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Received	Revised	Published
2020-03-01	2020-03-30	2020-08-25
Issue Date
2020-09-17

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