Monascus purpureus

Effect of mixture fermentation of Saccharomyces cerevisiae or Aspergillus oryzae and Monascus purpureus on red pigment production

啤酒酵母或米曲霉与紫红曲霉混合发酵对红色素的影响

Analysis on Cause of Bacterial Contamination during Fermentation of Monascus purpureus

红曲发酵过程中杂菌污染原因分析

Preparation and Regeneration of Protoplasts from Monascus purpureus and Genetic Transformation System

红曲霉原生质体的制备、再生及其遗传转化系统

Study on Fermentation by Immobilized Monascus purpureus Utilizing Vermicelli Processing Wastewater

利用粉丝废水固定化红曲发酵生产红曲色素的研究

The study on healthy effects of monascus purpureus

红曲菌保健作用的研究

Effect of monascus purpureus fermented rice on fatty liver in quails

特种红曲对鹌鹑实验性脂肪肝的治疗作用

Genetic transformation system mediated by Agrobacterium tumefaciens in Monascus purpureus

根瘤农杆菌介导的紫色红曲菌遗传转化体系的研究

Research of Liquid Fermentation of Monascus Purpureus

红曲霉的液态发酵研究

Study on Row Starch Digesting Glucoamylase Production by Monascus Purpureus and Preparation of Porous Esterified Waxy Rice Starch

紫红曲生淀粉糖化酶及糯米酯化多孔淀粉的制备研究

Characterization of protease produced by Monascus purpureus

红曲霉产蛋白酶特性研究

Monascus purpureus was immobilized and cultivated using the maize core as adsorption carrier and Na-alginate as embedding agents .

采用玉米芯为吸附载体，海藻酸钠为包埋剂，对红曲霉细胞进行吸附包埋固定化培养。

The result of carbon source test tells Monascus purpureus not utilizing sucrose and fructose , Monascus rubber utilizing sucrose 、 fructose with high performance .

其中碳源利用试验结果为紫色红曲霉不能发酵蔗糖和果糖，而红色红曲霉对几种糖的利用较强。

If lifestyle changes don 't help , you could try red rice yeast ( Monascus purpureus ), a source of naturally occurring statins , before resorting to pharmaceutical versions .

如果生活方式的改变不起作用，您可以尝试红米酵母（红紫色），来源于天然的司他汀，在诉诸制药版本之前。

Suitablest temperature of Monascus purpureus is25 ~ 30 ℃, Suitablest temperature of Monascus purpureus is30 ~ 35 ℃ .

紫色红曲霉的最适生长温度为25-30℃，红色红曲霉的最适生长温度为30-35℃。

Using the high-quality rice and selecting optimal culture condition , the content of Monacolin K have been 14.54mg/g in red - rice fermented by Monascus purpureus GX , which is near 6 times higher than contrast .

采用优质大米培养基质及优化发酵培养条件使其MonascuspurpureusGX红曲茵发酵的红曲米monacolink含量高达14.54mg/g，比对照2.65mg/g提高近6倍。

Methods : The genome DNA of 7 ordinary species Monascus including M. purpureus and a strain of Aspergillus terreus were extracted by CTAB . The content of DNA was assayed doubly by fluorescence intensity of ethidium bromide ( EB ) and spectrometer .

方法：以CTAB法提取紫色红曲霉等7种红曲霉和1株土曲霉的基因组DNA；溴化乙啶荧光强度和分光光度双重测定法确定DNA浓度；

Optimization of the Liquid-state Fermentation Medium for Monascus Pigment Production by Monascus purpureus JR

红曲霉JR产红曲色素液态发酵培养基配方的筛选