Monascus+ruber於大豆基質發酵過程中水解酵素活性與其相關 ... | 蔬菜好營養
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由張瑜芳著作·2008—MonascuspilosusBCRC31526發酵黑豆麴中γ-胺基丁酸、酚酸之組成及其對一些生理活性之影響。國立臺灣大學食品科技研究所學位論文。2014。1-72。文章國際計量〈TOP〉.
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In this study, growth of Monascus ruber BCRC 31535 as well as changes in enzyme activity and composition in soybeans during the solid culture of M. ruber BCRC 31535 on soybean supplemented with 1 % fructose and 40 % water were examined. Results revealed that the soybean koji prepared with M. ruber BCRC 31535 under optimum condition appeared dark-reddish as compared with control. During the fermentation, the cell mass and activities of α-amylase, protease, lipase and β-glucosidase increased and then dropped with time. Growth and all tested enzyme activities in soybean koji prepared under optimum condition were higher than those of control. The highest content of glucosamine in soybean koji was 39.43 mg/g after cultivation for 18d. The highest activity of α-amylase was 2.47 U/g DW after 10d of cultivation. On the other hand, activities of protease, lipase and β-glucosidase were 23....
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