Monascus Colour is a kind of natural food coloring.

红曲色素是一种天然食用色素.

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And therefore the product , Monascus - nata complex , will have some physiological functions koji and nata de coco.

因此, 这种方法获得的红曲椰果具有多重生理功效.

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Red yeast rice is the product of fermented rice by the fungus Monascus purpureus.

红曲米,是该产品的发酵大米由真菌红曲.

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Monascus has been used ayear. The physiologically active substance that Monascus produced had been researched widely.

红曲霉的应用历史悠久,红曲霉产生的生理活性物质得到人们广泛研究.

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As quality edible pigments , Monascus pigments have been widely applied in the food industry.

红曲色素作为一种天然优质食用色素.

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The results showed that strain MF 098122 has high ability to produce water soluble monascus colour.

经亚硝基胍诱变得到一高产水溶性红曲色素变异株MF-098-122.

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To simulate the culture of Monascus on solid - state fermentation , the simulated system gas - solid interface was proposed.

采用界面培养系统,模拟红曲霉 固态发酵 过程.

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Monascus 21 - 3 has strong esterifying and it was used in trial production of starter.

红曲酯化菌21-3具有较强的酯化力,将其应用于制曲生产试验.

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The effects of monascus pigments on elimination of hydroxide free radical were studied by chemiluminescence method.

用化学发光法研究红曲色素中不同成分对羟自由基的消除作用.

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By controlling fermentation and refining conditions, it is possible to reduce citrinin content in Monascus products.

通过优化液态发酵过程及提取精制过程中的相应措施, 可有效降低红曲桔霉素含量.

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