发酵麸皮制取红曲色素的初步研究  

Primary study on the production of Monascus pigment from bran by fermentation

作　　者：庄桂[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《中国酿造》2007年第4期13-16,共4页China Brewing

基　　金：河南省科技厅科技攻关项目(424010013)

摘　　要：利用黑曲霉Aspergillus niger HS-16菌株作生产菌,麸皮为原料,采用厚层通风固体发酵工艺糖化麸皮,使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g,为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。再利用红曲霉M-1菌株为生产菌,糖化麸皮为原料,采用曲盒发酵工艺制备红曲麸,红曲麸的红曲色素色价达到了372U/g,为二级红曲米红曲色素色价的74%。Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material. The content of reducing sugar was increased from 2.8 g/100 g to 39.0g/100g after saccharification to supply more fermentable carbon sources for the production of Monascus bran by Monascus sp. M-1 from bran. Using saccharified bran as raw material, Monascus bran was prepared by fermentation of Monascus sp. M-1 in the box. The chromatic value of the Monascus bran was 372 U/g, which was 74% chromatic value of the red koji from second-class red kojic rice.

关 键 词：麸皮 红曲霉 红曲麸 红曲色素 色价 

分 类 号：TQ925[轻工技术与工程—发酵工程]