FU Rong-xia,CUI Yan,YANG Shu-cheng,et al.Optimization of Monascus’ Liquid State Fermentation Conditions[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(07):130-133.[doi:10.11942/j.issn1002-2767.2015.07.0130]
红曲霉液态发酵条件的优化
- Title:
- Optimization of Monascus’ Liquid State Fermentation Conditions
- 文章编号:
- 1002-2767（2015）07-0130-04
- Keywords:
- Monascus; liquid state fermentation; pigment value
- 分类号:
- TQ929.2
- 文献标志码:
- A
- 摘要:
- 以红曲米粉中分离纯化的红曲霉为菌种进行液态发酵，生产红曲色素，利用正交试验设计，研究不同碳源、氮源、pH、装液量对红曲霉色价及菌体干重的影响。结果表明：红曲霉最佳发酵工艺条件为以3%玉米粉为碳源、0.02%酵母膏为氮源，调整发酵液初始pH至4.0，装液量125 mL/250 mL，红曲霉产生的红曲色素能较好地积累，总色价可达93.66 U?mL-1。
- Abstract:
- In order to take Monascus separated and purified from Red Kojic Rice as a stain,make the liquid state fermentation,and produce Monascus Pigment,taking five different sorts of carbon source,nitrogen source,pH and the volume of liquid as single factor,the three better standards among these factors via the pigment value and the determination of the thalli’s dry weight were determined,and finally make an orthogonal test.The orthogonal test showed the best condition of fermentation technology were 3% corn flour as carbon source,0.02% yeast extract as nitrogen source,adjusting the initial pH 4.0 of fermentation broth and the volume of liquid was 125 mL/250 mL,during Monascus Pigment produced by Monascus it would have a better accumulation and its color value would reach 93.66 U?mL-1 in total.
参考文献/References:
［1］毛瑞丰.红曲米中红曲霉的分纯及红曲色素测定[J].广西轻工业,2003(1):29-30.
[2]邢旺兴,宓鹤鸣,贺祥，等.红曲考证[J].中药材,2000,17(3):175-176.
[3]宋洪涛,宓鹤鸣,郭涛.中药红曲的研究进展[J].药学实践杂志,1999,17(3):172-173.
[4]杨宗渠,朱军,宋卫东，等.红曲米粉安全性控制技术[J].食品科学,2007,28(3):121-122.
[5]郭红珍，王秋芬，马立芝.液态发酵产红曲色素的研究[J].食品工业科技,2008,29(3):154-156.
[6]Johanna FinkGremmels.Use of Monascus Extracts as an Alternative to Nitrite in Meat Product［M］.Fleischwirtsch:1991.
[7]范志诚，徐伟，王金凤，等.玉米液态发酵制红曲色素及在食品防腐中应用研究[J].中国调味品，2010,35(12):89-92.
[8]吴定,方琪琼,孙德坤，等.红曲霉的分离和纯化研究[J].食品科学,2003,24(10):107.
[9]Carvalho J C,Oishi B O,Pandey A,et al.Biopigments from Monascus:strain selection,citrinin production and color stability[J].Brazilian Archives of Biology and Technology,2005,48:885-894. [10] Kim Chulyoung,Jung Heeyong,Kim Yong Ook,et al.Antimicrobial activities of amino acid derivatives of monascus pigments[J].FEMS Microbiology Letters,2006,264(1):117-124.
[11]游玟娟，鄢东.采用响应曲面法优化红曲色素液态发酵条件[J].中国调味品,2011,36(8):24-27.
[12]石鹤,李清顺.不同培养基对红曲霉产色的影响[J].中国调味品,2005,317(7):35-37.
相似文献/References:
[1]郑春明.正交试验法优化产Monacolin K发酵工艺条件[J].黑龙江农业科学,2017,(05):93.[doi:10.11942/j.issn1002-2767.2017.05.0093]
HENG Chun-ming.Optimization of Fermentation Conditions for Producing ?Monacolin K by Orthogonal Test[J].HEILONGJIANG AGRICULTURAL SCIENCES,2017,(07):93.[doi:10.11942/j.issn1002-2767.2017.05.0093]
备注/Memo
收稿日期：2014-10-30
第一作者简介：付荣霞（1972-），女，湖南省汨罗市人，博士，副教授，从事营养与生物技术研究。E-mail:furongxia@sina.com。