摘要
对以糯米为基质的固态发酵产红曲色素的工艺进行了研究。通过单因子试验和正交试验对红曲霉固态发酵产红曲色素的工艺进行了优化。结果表明:以糯米为基质,红曲霉固态发酵产红曲色素的最佳工艺条件为淀粉7%,氯化铵4%,硫酸镁0.4%,糯米初始含水量43%,接种量6%,发酵时间9天,发酵温度32℃。在此条件下,红曲霉固态发酵产红曲色素的色价达1008.8 U/g,比优化前提高了49.9%。
The process for monascus pigment production by solid-state fermentation with glutinous rice as substrate is studied. The process is optimized by single factor and orthogonal experiments. The results show that the optimum conditions are as follows, glutinous rice as a substrate, starch of 7 %, NH4C1 of 4%, MgSO4 of 0. 4%, the glutinous initial moisture content of 43%, inoculum volume of 6%, the fermentation time of 9 days, the temperature is controlled at 32% . Under such conditions, the color value of monascus pigment reaches 1008.8 U/g, which is 49.9% higher than that of the original medium recipe.
出处
《中国调味品》
CAS
北大核心
2015年第4期12-15,共4页
China Condiment
基金
武汉生物工程学院校本研究项目(2013JYI01)
关键词
糯米
红曲霉
固态发酵
红曲色素
工艺研究
glutinous rice monascus
solid-state fermentation monascus pigment process study
