pH对红曲霉菌体生长及色素合成的影响

Effect of pH on growth of Monascus and synthesis of Monascus pigments

通过添加乳酸和NaOH改变发酵液的pH,对比研究不同的pH对红曲霉液态发酵的菌丝形态、菌体量和发酵产色素的影响。研究发现,红曲霉液态发酵过程中,控制相对高的初始pH利于菌体生长,控制相对低的初始pH利于色素合成。初始pH较高时,发酵过程中添加乳酸适当降低发酵液的pH利于菌体生长和色素合成。

By changing the pH value of fermentation with the addition of lactic acid and NaOH,the effect of different pH value on the mycelia morphology,mycelium quantity,and the production of Monascus pigments of submerged fermentation of Monascus were compared and studied. The results showed that the relatively high initial pH value is conducive to the growth of the mycelia and the relatively low initial pH value is conducive to the synthesis of pigments. When the initial pH value is high,the addition of lactic acid during the fermentation process reduced the pH value of the fermentation liquid,which was conductive to the growth of the mycelia and the synthesis of pigments.