食品与机械2012，Vol.28Issue(4)：209-212,249,5.DOI:10.3969/j.issn.1003-5788.2012.04.057
洛伐他汀普洱茶开发研究
Research on processing of lovastatin Pu'er tea
摘要
Abstract
Monascus, fungi of ascomycete genus, under certain conditions, generated lovastatin after metabolic process. In order to realize directional ferment lovastatin Pu'er tea, and get function Pu'er tea products, Monascus strain M13 screened in the early stage of the experiment made into fermentation preparations , and been introduced into Pu'er tea fermentation, the test studied the role of microorganisms (Monascus) in tea fermentation, in the same time,explored the application of exogenous bacteria in the directed fermentation technology, the results show that: the content of lovastatin in Pu'er tea reached 0. 299 mg/g. product the pu-erh tea products which was riched in lovastatin, got the processing technology of direct product lovastatin Pu'er tea , there was a certain significance for the popularization and application of beneficial bacteria in the future.关键词
红曲/洛伐他汀/普洱茶/加工工艺Key words
monascus/ lovastatin/ Pu'er tea/ processing technique引用本文复制引用
傅静,李亚莉,秘鸣,杨金晶,段瑞鑫,周红杰..洛伐他汀普洱茶开发研究[J].食品与机械,2012,28(4):209-212,249,5.基金项目
国家科技支撑计划项目(编号:2007BAD58B02) （编号:2007BAD58B02）
云南省自然科学重点基金项目(编号:2009CC005) （编号:2009CC005）
昆明市科技局农业科技攻关计划项目(编号:09N060101) （编号:09N060101）
