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Monascus

美 ['mɒnəskəs]英 ['mɒnəskəs]

n.红曲菌属
网络红曲霉；红曲霉属；红曲属

Monascus

Monascus

英-汉网络释义

Monascus

红曲霉

...叶静（西南民族大学，成都 610225）摘要：红曲霉（Monascus）是我国最早应用于食品加工的有益真菌之一，主要集中应 …

红曲霉属

...红曲科(Monascaceae),本科仅有一属,即红曲霉属(Monascus)[1]。

红曲属

已发现，在亚洲地区广泛用于食品着色的属于红曲属（Monascus）的红曲菌所生产的色素，在等电点以下的酸性染浴中能把蚕 …

红曲菌属

附录1 • 红曲菌属真菌界(Eumycophyta)的红曲菌属(Monascus)。由红曲菌接种于大米发酵得到的红曲一直应用于传统食品着色 …

红曲红

Itc Gold Flake Brand Strategy ... 机 High-speed 红曲红 Monascus 番茄粉 Tomato ...

红麴菌属

红麴菌属(Monascus)是由法国学者van Tieghem在1884年所建立，本属菌株的特徵是菌丝呈无色、褐色或红色，具有横隔(Septa…

1

This article reviews some of the Monascus' biological characteristics and its main applications .

本文综合概述了红曲霉的各种特点以及其主要次级代谢产物应用研究的进展。

3

Red starter referred to monascus disperse starter.

红色为红曲霉散曲。

4

Monascus has been widely used for centuries in China , but the problem of citrinin restricts deep development to a certain extent .

红曲霉在我国的应用源远流长，但桔霉素问题在一定程度上限制了红曲霉的深度开发。

5

The invention relates to a haw monascus health product comprising haws and monascus raw materials .

一种山楂红曲保健品，由山楂和红曲原料制成。

7

The red pigment fermented by Monascus sp. is an important raw material for food coloring from ancient time.

红曲红色素自古以来是人们食品着色的重要原料。

8

The paper introduces study and application of Monascus, red Koji , red koji pigment and physiological active material of red koji .

对红曲霉及其发酵产物红曲，红曲色素，红曲生理活性物质的开发研究现状和进展做了全面论。

9

In this paper, the techniques to improve the quality and the application of monascus esterifying enzyme were illustrated.

从酶学特性出发对提高酯化酶产品生产质量和应用技术进行了论述。

10

Accordingly, the discovery of citrinin in monascus brought tremendous dispute about the safety of red starter products .

红曲霉中桔霉素的发现使得我国的红曲产品的安全性引起争议。

11

Exploration to the esterification property of esterase produced by Monascus spp.

红曲霉酯酶酯化特性的探讨。

13

The Effects of Ultrasonic Radiation on Production of Pigment from Monascus sp .

超声波处理对红曲色素产量的影响。

14

HPLC method of analysis of Monascus citrinin was established .

建立了红曲霉真菌毒素桔霉素的 HPLC 检测方法。

16

Study on Factors of Producing Citrinin by Monascus spp .

关于红曲霉产桔霉素规律的初步探讨。

17

The Research Achievements of Monascus SP.

红曲霉的研究进展。

18

Because of good pigments capability and good restrainment to micro body , monascus pigments are widely used in all kinds of food .

由于红曲色素具有良好的着色性能以及较好的抑菌作用，红曲色素现广泛的应用于各类食品中。

19

Objective : To study the supermicro-morphology of Monascus fungi.

目的：研究红麯黴的超显微特徵。

20

Citrinin was probably found in Honqqu (Monascus spp. ) product , thus affected the Hongqu export of our country .

红曲产品中可能含有桔霉素，已使我国的红曲出口受到很大影响。

21

Enzymatic System of Monascus Isolated from Maotai Distiller's Yeast and Study of Its Fermentation Performance

茅台酒曲中分离红曲霉酶系及发酵性能研究

22

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

24

The Newest Development on the Research of the Physiological Activity and its Identification Methods of Monascus

红曲及洛伐他汀的生理活性和测定方法研究进展

25

Study on Submerged Fermentation Conditions of a Strain Monascus anka sp. Producing Pigment and Glucoamylase

安卡红曲霉液态发酵产色素及糖化酶的研究

26

Study of the Water Permeability Mechanism in Monascus'Solid Cultivation

红曲霉固态培养中水分子跨膜机制探讨

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