Title of article
The ultrasonic effect on biological characteristics of Monascus sp.
Author/Authors
Shengli Yang، نويسنده , , Hui Zhang، نويسنده , , Yaqin Li، نويسنده , , Junqing Qian، نويسنده , , Wu Wang، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2005
Pages
6
From page
139
To page
144
Abstract
The monascus sp. was selected as the starting strain by the mutagenic treatment of ultrasonic wave. A high yield mutant producing Monascus pigment and Monacolin K was obtained by the method. During the fermentation, the broth was subject to intermitted ultrasonic wave treatment. The results indicated that content of the Monascus pigment and Monacolin K produced by the mutant increased 29.74% and 39.96%, respectively, compared with those from the starting strain.
Keywords
Ultrasonic , Fermentation , Monascus sp.
Journal title
Enzyme and Microbial Technology
Serial Year
2005
Journal title
Enzyme and Microbial Technology
Record number
1174348
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