玉米固态发酵产红曲红色素补加营养物的优化

Optimization of supplemented nutrients in solid fermentation of corn for producing Monascus red-pigment

为了优化玉米固态发酵生产红曲红色素的主要补加营养物,采用析因试验设计确定了紫红曲霉M144固态发酵红曲红色素的主要影响因子为葡萄糖、硫酸镁和酵母膏添加量,采用Box-Behnken试验设计和响应面优化分析确定了补加营养物的最佳添加量分别为葡萄糖0.26%(w/w),硫酸镁0.43%(w/w),酵母膏0.25%(w/w),在此条件下红曲红色素红色价为2335.17U/g,色调为1.69,比未补加营养物时分别提高了55.67%和64.08%。通过对玉米固态发酵过程中补加营养物质的系统研究,提高了红曲红色素的产量和质量,可为玉米固态发酵红曲红色素的生产提供技术支持。

To optimize the main supplemented nutrients in solid fermentation of corn for producing Monascus red-pigment,addition amounts of MgSO4,glucose and yeast extract were evaluated as main factors significantly influencing red value and color tone of Monascus red-pigment from Monascus purpureus M144 by fractional factorial design.By Box-Behnken experimental design and response surface methodology,the optimal addition amounts of supplemented nutrients were obtained as follows：glucose 0.26%,MgSO4 0.43%and yeast extract 0.25%.In those conditions,the red value and color tone of Monascus red-pigment were increased to 2335.17 U/g and 1.69,and were 55.67%and 64.08%higher than those in original conditions of no supplemented nutrients.By the systematic research on optimization of supplemented nutrients in solid fermentation using corn as raw material,the yield and quality of Monascus red-pigment were increased.This study can offer technology support for the industrial production of Monascus red-pigment in solid fermentation using corn as raw material.