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Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

机译：从泰国发酵食品中诱导突变突变，从泰国发酵食品中分离出低柠檬黄素生成菌株，用于红色曲济工业的应用

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作者
Sittichoke Ketkaeo; Werasit Sanpamongkolchai; Sumallika Morakul; Shuichiro Baba; Genta Kobayashi; Masatoshi Goto;
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年度 2020
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入库时间 2022-08-20 22:09:50

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1. Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry [J] . Sittichoke Ketkaeo, Werasit Sanpamongkolchai, Sumallika Morakul, The Journal of General and Applied Microbiology . 2020,第3期

机译：从泰国发酵食品中分离出蒙斯斯万出版物的突变诱导，在红松工业中发育低柠檬水生产菌株
2. Modified Mutation Method for Screening Low Citrinin-Producing Strains of Monascus purpureus on Rice Culture [J] . Jyh-Jye Wang, Chung-Lin Lee, Tzu-Ming Pan Journal of Agricultural and Food Chemistry . 2004,第23期

机译：水稻栽培红曲霉低产柠檬黄素菌株的改良诱变方法
3. Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods [J] . Mohan-Kumari Honganoor Puttananjaiah, Mohan Appasaheb Dhale, Vijayalakshmi Govindaswamy Food and Nutrition Sciences . 2011,第8期

机译：红曲霉提取物对乳酸菌的无毒作用表明其在发酵食品中的应用
4. Red Dyeing Silk in Room Temperature Using Fermented Rice (Oryza Sativa) and Yam Tuber (Pachyrhizus erosus) by Monascus purpureus as an Alternatives of an Eco-friendly Textile Dyes [C] . I N Mauliza, Mardiyati, B Sunendar International Conference on Engineering and Technology for Sustainable Development . 2016

机译：红染色丝绸在室温下使用发酵米（Oryza sativa）和山药（Pachyrhizus erosus）由Monascus purpureus作为环保纺织染料的替代品
5. Toughening of impenetrable interfaces by tethered polymer chains: Evaluation of the isolated interface at low and high strain -rates and of the distributed interface at high strain-rates. [D] . Greenfield, Mark Jason. 1999

机译：通过束缚的聚合物链使难以渗透的界面增韧：在低应变速率和高应变速率下评估隔离的界面，并在高应变速率下评估分布界面。
6. Monascus purpureus-fermented Thai glutinous rice reduces blood and hepatic cholesterol and hepatic steatosis concentrations in diet-induced hypercholesterolemic rats [O] . Anurak Bunnoy, Kanokporn Saenphet, Saisamorn Lumyong, 2015

机译：紫红曲霉发酵的泰国糯米可降低饮食诱发的高胆固醇血症大鼠的血液和肝胆固醇以及肝脂肪变性
7. Non-Toxic Effect of <i>Monascus purpureus</i> Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods [O] . Mohan-Kumari Honganoor Puttananjaiah, Mohan Appasaheb Dhale, Vijayalakshmi Govindaswamy 2011

机译：紫红曲霉/ i的无毒作用。乳酸菌提取物建议在发酵食品中的应用

Induction of mutation in Monascus purpureus isolated from Thai fermented food to develop low citrinin-producing strain for application in the red koji industry

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