红曲发酵生产色素、防腐剂和洛伐他汀的研究

红曲防腐剂的研究尚未有生产报道,同时,红曲的防腐作用虽有报道,但其抑制微生物的种类,提取方法和防腐效率国内外研究甚少。“红曲防腐剂的研究与生产”是“九五”国家重点科技攻关计划专题。经中国食品发酵所四年研究,已选育出一支防腐效率高、生产速度快的红曲菌种,研制出最佳发酵工艺路线、精制方法,并进行了红曲防腐剂在推广领域的应用试验。

Studies on Production of Colors, Preservative and Monacolin K by Anka Fermentation

There are still no reports about manufacturing the anka preservative in the world. Although the preservative effect of anka has been reported, the organism species the anka inhibiting, the method of extracting and the preservative efficiency have not been studied widely. Researching and manufacturing anka preservative is one of the important sciences and technologies project of the ninth five - year - national - plan in China. After four years' study, China National Research Institute of Food and Fermentation Industries raised an anka pure culture with high preservative efficiency, and find the best fermentation flowsheet.