摘要
对红曲霉JR固态发酵产红曲色素的发酵工艺和培养基配方进行了研究。首先,考察了米饭培养基初始含水量、培养基装量以及接种量等因素对红曲霉JR固态发酵产红曲色素色阶的影响,结果表明40%的初始含水量、25 g米饭/250 mL三角瓶的装量、5%的接种量最有利于红曲色素的合成;最后,应用正交实验设计方法考察了米饭培养基中氮源(蛋白胨)和无机盐类(MgSO4、ZnSO4和MnSO4)的最佳添加浓度,优化后的培养基配方确定为(g/250 mL三角瓶):米饭25,蛋白胨0.5,MgSO40.0125,Mn-SO40.0025。该培养基配方下红曲色素色阶达到895 U/mL,比米饭培养基(米饭25 g/250 mL三角瓶)下的红曲色素色阶(508 U/mL)提高了将近76.18%。
In this paper,the solid-state fermentation conditions were optimized for improving monascus pigments production by Monascus purpureus JR.Firstly,the effects of different process parameters such as initial moisture contents,medium volume and inoculum volume on monascus pigment content were investigated,and the results revealed that a moisture content of 40%,a medium volume of 25 g/250 mL shake-flask and an inoculum volume of 5% were the optimal fermentation conditions for Monascus purpureus JR;Finally,the concentrations of nitrogen source（peptone） and inorganic salts（MgSO4,ZnSO4 and MnSO4）added to rice medium were optimized with the method of orthogonal experiment design.As a result,the optimal solid-state fermentation medium for Monascus purpureus JR was as follows（g/250 mL shake-flask）： rice 25,peptone 0.5,MgSO4 0.0125,MnSO4 0.0025.The final monascus pigment content under this fermentation medium reached 895 U/mL,which was 76.18% higher than that obtained with the original medium recipe（rice 25 g/250 mL shake-flask）.
出处
《中国调味品》
CAS
北大核心
2010年第5期55-58,共4页
China Condiment
基金
江西农业大学博士科研启动基金资助项目(08-2064)
关键词
红曲霉JR
红曲色素
固态发酵工艺
研究
培养基
Monascus purpureus JR
Monascus pigments
solid-state fermentation conditions
research
culture medium
