Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin

XUE Zhi-qiang; LI Ya-li; FU Jing; HEI Li-sheng; ZHOU Hong-jie

doi:10.13386/j.issn1002-0306.2013.20.059

XUE Zhi-qiang, LI Ya-li, FU Jing, HEI Li-sheng, ZHOU Hong-jie. Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin[J]. Science and Technology of Food Industry, 2013, (20): 190-193. DOI: 10.13386/j.issn1002-0306.2013.20.059

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Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin

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Monascus strains M13 (Monascus purpureus Went) was applied to make three different forms of starter cultures, inoculated to sterilized Pu-erh raw tea, the lovastatin content of fermented tea samples were determined. The results showed that the tea samples of the initial and the third turn both vaccinated with solid starter culture had the highest content of lovastatin, reached about 0.291mg/g. Sensory evaluation results showed that the tea samples had a significant characteristic of rice flavor. The tea samples applied starter cultures of Monascus strains containing lovastatin, laid the foundation for the development of lovastatin Pu erh tea.

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Science and Technology of Food Industry

Study on application of Monascus purpureus went starter cultures producing Pu-erh tea containing lovastatin

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