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它是用红曲霉菌在大米中培养发酵而成,在中国已有上千年的安全食用历史。1979年,日本学者从红曲霉菌的次生级代谢产物中发现了能够降低人体血清胆固醇的物质“monacolin-k ”,引起医学界对红曲米的关注。1980年,美国人ALBERTS从红曲霉菌培养液中发现了与 ...