高产色素低产桔青霉素红曲霉菌筛选及发酵工艺优化研究

Study on Screening and Fermentation Process Optimization of Monascus with High-Yield Pigment and Low-Yield Citrinin

该研究通过扩大菌株分离源,选育优质红曲霉菌M7-5。以该菌株为发酵菌株,采用单因素试验研究大米糊化水量、发酵温度、碳源种类及添加量、氮源种类及添加量对红曲发酵色价及桔青霉素含量的影响,在此基础上,利用响应面试验优化最佳控制参数。结果表明,红曲最佳发酵条件为大米糊化水量13%、甘油添加量8%、硝酸钠添加量1.85%,在此条件下,色价与桔青霉素含量的比值(p/c值)达到22158.2。该研究可为传统红曲发酵工艺的改进和工业化应用提供参考。

In this study,high-quality Monascus M7-5 is selected by expanding the source of strain isolation.Using this strain as the fermentation strain,the effects of rice gelatinization water amount,fermentation temperature,carbon source type and addition amount,nitrogen source type and addition amount on the color value of Monascus fermentation and citrinin content are studied by single factor test.On this basis,response surface test is used to optimize the optimal control parameters.The results show that the optimum fermentation conditions of Monascus are as follows:the rice gelatinization water amount is 13%,glycerin addition amount is 8%and sodium nitrate addition amount is 1.85%.Under these conditions,the ratio of color value to citrinin content(p/c value)reaches 22158.2.This study can provide references for the improvement of traditional Monascus fermentation process and industrial application.