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Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity |
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| Authors: | Wu Zhihao Miao Wen Yang Yuhan Fan Gongjian Wu Caie Li Tingting Xie Chunyan Shen Dongbei |
| Affiliation: | 1.Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037, Jiangsu, People’s Republic of China ;2.Co-Innovation Center for the Sustainable Forestry in Southern China, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037, Jiangsu, People’s Republic of China ;3.College of Life Sciences, Langfang Normal University, Langfang, 065000, Hebei, People’s Republic of China ; |
| Abstract: | Food Science and Biotechnology - In this study, a high monacolin K yield was achieved through solid-state fermentation of Ginkgo biloba seeds. Monascus purpureus suspension made from red yeast rice... |
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