http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105802858-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N1-14 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105802858-B |
| titleOfInvention | A kind of culture medium for Monascus fermented koji seeds and its culturing method and preparation method of monascus vinegar |
| abstract | The invention relates to the technical field of microbial fermentation, in particular to a culture medium for Monascus fermented koji seeds, a culture method thereof and a preparation method of red yeast vinegar. The culture medium comprises a basic medium, a carbon source, a nitrogen source, a growth factor and a Inorganic salt; the culture method is to take the basic medium, add carbon source, nitrogen source, growth factor and inorganic salt to it, inoculate the Monascus spore suspension, adjust the initial pH value to 4-8, and shake the culture to obtain the Monascus fermented koji seeds The preparation method of monascus vinegar comprises the following steps: preparing monascus fermented koji seeds, saccharification, fermentation, filtration and sterilization. The invention provides a culture medium for Monascus fermented koji seeds, a culture method thereof, and a preparation method of monascus vinegar, which are different from the existing Monascus culturing method and preparation method of monascus vinegar, and the optimal culture medium is screened , the use of solid-liquid fermentation method to ferment and produce functional red yeast rice vinegar is an innovation and improvement in the vinegar industry. |
| priorityDate | 2016-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 78.