http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105112305-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2015-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105112305-B |
| titleOfInvention | A kind of red yeast rice and preparation method thereof rich in Monacolin K |
| abstract | The invention discloses a kind of red yeast rices and preparation method thereof rich in Monacolin K, the 40 plants of monascus strains obtained using separation is objects, it filters out plant height production Monacolin K and does not produce the monascus strain FG 8 of citrinin, the Monacolin K contents of its tunning are 2.46mg/g, are 2.29 times of type strain ACCC 30501.Through Molecular Identification, determine that the bacterial strain is red monascus.It is starting strain with red monascus FG 8, the rice source of 26 parts of different cultivars is screened, finds to obtain the red yeast rice for being rich in Monacolin K when fermenting as substrate using the polished rice of rice varieties " California red rice ".Red yeast rice preparation method of the present invention is simple, and the Monacolin K contents measured under optimal conditions of fermentation are 4.64mg/g, 8.30 times of about commercially available Gutian red yeast rice, and citrinin is not detected. |
| priorityDate | 2015-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.