Advances in the synthesis and relationship with fermentation of Monacolin K genes in Hongqu
Hongqu, as a fermented product with lipid-lowering effect, is produced by fermentation with Monascus and rice. Monacolin K, the most representative lipid-lowering component in Hongqu, is synthesized through the synergy of 9 genes (mokA to mokI), with the genes mokA and mokB being the key genes in th...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-21.pdf |
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