发酵培养条件对红曲霉菌产红曲色素的影响研究

Study on The Effect of Fermentation Conditions on Monascorubin Producing Monascus

通过研究发酵培养条件对红曲霉产红曲色素的影响,确定了MC108红曲霉的致死温度为60℃;对红曲霉最终发酵液进行了全波长扫描,得到对比结果,试验用菌种MC108红曲霉与厂家产品波形相似,出峰位置相近;对MC108红曲霉进行了37℃下的正交试验,得到最佳发酵培养基为大米粉6%,豆粉酶解液2%,硝酸钠0.10%,初始pH值用乳酸调至5,对发酵影响最大的因素是豆粉酶解液的含量。

By studying the fermentation conditions on the production of monascorubin of monascus, determined MC108 lethal temperature of 60 ℃ .With full wavelength scaning to the final fermentation broth of monascus, the result showed that the waveform from MC 108 monascus was similar to the products, closed to the peak position. Carried out orthogonal trial on the MC108 monascus under 37 ℃.The optimum fermentation medium components included rice flour 6%, soy flour hydrolyzate 2%, 0.10% sodium nitrate. The initial pH value adjusted to 5 with lactic acid. The greatest impact on the fermentation factor was the content of soy flour hydrolyzate.