红曲椰果液态发酵工艺条件的优化  

STUDY ON THE LIQUID STATE FERMENTATION CONDITIONS OF MONASCUS-NATA COMPLEX

作　　者：黄艳[1] 李从发[1] 汪全伟[1] 刘四新[1] 

机构地区：[1]华南热带农业大学食品科学与工程系,海南儋州571737

出　　处：《食品研究与开发》2006年第8期120-123,共4页Food Research and Development

基　　金：海南省教育厅高校科研资助项目(HjKj200621);华南热带农业大学科技基金项目(Rnd0508)

摘　　要：对红曲椰果液态发酵条件进行了研究,结果表明,产莫纳可林K的最佳条件为:马铃薯15%、葡萄糖5%、NaNO30.2%、MgSO40.1%、ZnSO40.1%、pH为6.0、于26℃发酵13d,得到莫纳可林K为152.00mg/L,色价为128.38μ/g干红曲椰果的红曲椰果。The liquid state fermentation conditions of monascus-nata complex were studied. The optimum fe rmentation conditions were as follows： patato15%, glucose 5 %, NaNO3 0.2 %, MgSO4 0.1%, ZnSO4 0.1%, PH 6.0,cuhivated for 13 d at 26℃. The content of monacolin k was 152.00 mg/L and color value was 128.38μ/g dry monascus-nata.

关 键 词：液态发酵 红曲椰果 莫纳可林K 色价 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]