植物油、青霉素对红曲霉深层发酵红曲红色素色价的影响

Study on production of Red Monascus Pigments by Addition of Vegetable Oil and Penicillin in Submerged Fermentation

研究了红曲霉液体深层发酵培养基中添加植物油、青霉素对红曲红色色素色价的影响。结果表明 ,在 5 0mL发酵培养基中 ,植物油添加量为 3g时 ,红色色素产量提高最明显 ,色价达到 91.2U ml,比对照组提高了 73%;在 5 0mL发酵培养基中 ,青霉素的最适添加量为 480 0U ,色价达到 95 .9U ml,比对照组提高了 82 %。

The production of red Monascus pigments by addition of vegetable oil and penicillin in submerged fermentation was studied. The results showed that the highest production was achieved when vegetable oil added to 50ml media was 3g and its value was 91.2U/ml, which was 73% higher than the control. In penicillin group, the highest value was 95.9U/ml, 82.3% higher than control group.