红曲培养技术

Culture Techniques of Red Koji

红曲培养以红曲霉作菌种 ,采用新鲜、颗粒饱满的硬质大米为原料。试管斜面培养 :以马铃薯、蛋白胨、琼脂作培养基 ,32～35℃培养7～8天。三角瓶培养 :大米蒸熟透 ,装入三角瓶 ,0.1MPa压力灭菌20min ,接种 ,32～35℃培养8～9天成曲种。扩大培养 :蒸饭时以0.2 %的冰醋酸喷洒于米上 ,拌匀蒸熟 ,接入冰醋酸处理的曲种 ,装袋发酵至饭粒长满粉红色菌丝时 ,喷洒 pH3.5的冰醋酸溶液 ,控温32～35℃培养 ,培养期间喷洒3次冰醋酸溶液调湿 ,发酵8～10天成熟 ,烘干即为红曲成品。

In red koji culture, Monascus is used as seed and fresh and plump rice as raw materials. The techniques are as follows: Potatoes, peptone and agar as culture medium and 7～8 days culture time at 32～35℃ for test tube slant;Cooked rice dumped into the triangular flask, sterilization for 20min under 0.1MPa, then inoculate and 8～9 days culture at 32～35℃ for triangular flask culture; Extended culture:Spray 0.2% glacialaceticacid on the rice during steaming, then inoculate of the koji seeds managed by glacialaceticacid, until pink surf grow on the rice after fermentation in the bags, spray pH3.5 glacialaceticacid liquid again, and then culture at 32～35℃ with three times spray of glacialaceticacid liquid during culture, then 8～10 days fermentation for aging, and finally the end product is red koji after drying