红曲菌深层发酵工艺技术

The process technology of deep layer fermentation of Monascus spp

红曲菌发酵工艺分为固态和液态两种方式:固态发酵是传统的生产模式,其产业化受诸多因素制约,技术发展趋缓;随着科技的进步,采用液态深层发酵工艺生产红曲色素应运而生,在工艺控制、产品质量和安全性等方面,获重大突破,对红曲业的发展有着划时代的影响。相对于用固态发酵工艺生产红曲米、功能性红曲的局限性,液态深层发酵技术或将成为红曲产业化之方向。

The fermentation processes of Monascus spp. were divided into two ways: solid state and liquid state. Solid-state fermentation was traditional production mode, and industrialization was constrained by many factors, and technology development was slowing down. With the progress of science and technology, liquid deep layer fermentation process was adopted, and Monascus pigment was produced. It had made great breakthroughs in process control, product quality, safety and others, which had an epoch-making effect on the development of Monascus industry. Compared with the limitation of producing red yeast rice and functional red yeast by solid-state fermentation process, liquid deep layer fermentation process may become the direction of industrialization of Monascus.