Screening and Identification of Monascus Strain Producing Monacolin K
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곽은정
(한국식품개발연구원)
이효민 (한국식품개발연구원) 임성일 (한국식품개발연구원) |
1 |
Characteristics of kochujang prepared by Monascus anka koji
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과학기술학회마을 |
2 |
Compilation of small ribosomal subunit RNA sequences
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DOI |
3 |
Content of rutin and monacolin K in red buckwheat fermented with Monascus ruber
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과학기술학회마을 |
4 |
Determination of lovastatin (mevinolin) and mevinolinic acid in fermentation liquids
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DOI ScienceOn |
5 |
The chemical properties of doenjang prepared by Monascus koji
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6 |
Studies on the storage of functional red soybean curd
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과학기술학회마을 |
7 |
Production of cholesterol inhibitor, monacolin produced from Monasces pilosus M-15
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과학기술학회마을 |
8 |
Stability of pigment produced by Monascus pilosus
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9 |
New monascus metab olie isolated from red yeast rice (angkak, red koji)
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DOI ScienceOn |
10 |
Characteristics and stability of pigments produced by Monascus anka in a jar fermenter
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과학기술학회마을 |
11 |
Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment
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과학기술학회마을 DOI ScienceOn |
12 |
Monitoring of selected metabolites and biotransformation products from fermentation broths by high-performance liquid chromatogrphy
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13 |
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14 |
High-performance liquid chromatographic analysis of mevinolin as mevinolinic acid in fermentation broths
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15 |
Constituents of red yeast rice, a traditional Chinese food and medicine
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DOI ScienceOn |
16 |
Screening of fungal strains producing lovastatin, an antihypercholesterolemic agent
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과학기술학회마을 |
17 |
The relation between antihypertensive effect and γ-aminobutyric acid, mycelial weight and pigment of Monascus
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18 |
Pigments produced by Monascus purpureus with regard to quality and quantity
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DOI |
19 |
Improvement of red pigment/citrinin production ratio as a function of environmental conditions by Monascus ruber
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DOI ScienceOn |
20 |
Mutants of lovastatin-hyperproducing Aspergillus terreus deficient in the production of sulochrin
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DOI |
21 |
Effect of Monascus koji on the fermentation and quality of kimchi
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과학기술학회마을 |
22 |
Studies on the determination method of Monascus pigments in foods
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23 |
Useful microbe as health food material
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