红曲霉JR液体发酵产红曲色素的工艺研究  

Liquid-state fermentation conditions for monascus pigments production by Monascus purpureus JR

作　　者：刘德华[1] 刘代喜[1] 丁海洋[1] 孟惠惠[1] 盛承承[1] 李昆太[1,2] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045 [2]南昌市发酵应用技术重点实验室,江西南昌330045

出　　处：《中国酿造》2010年第5期59-61,共3页China Brewing

基　　金：江西农业大学博士科研启动基金资助项目(08-2064)

摘　　要：对红曲霉瓜液体发酵产红曲色素的发酵工艺进行了研究。首先，考察了培养基装量、接种量以及培养基初始pH值等因素对红曲霉JR液体发酵产红曲色素色阶的影响，结果表明30mL，250mL三角瓶的培养基装量5％~20％的接种量、培养基初始pH7．0最有利于红曲色素的合成；此外，对红曲霉瓜摇瓶分批发酵与摇瓶分批补料发酵的培养模式进行了比较，结果表明：摇瓶分批补料培养所得的最大菌体干重和红曲色素色阶分别为44．57g／L和350．7U／mL，均显著高于摇瓶分批培养下的25．59g／L和160．83U／mL。In this paper, the liquid-state fermentation conditions were optimized to improve monascus pigments production by Monascus purpureus JR. Firstly, the effects of different process parameters such as medium volume, inoculum volume and initial pH on monascus pigment content were investigated, respectively, and the results revealed that a medium volume of 30 mL/250 ml shake-flask, an inoculum volume of 5-20 % and an initial pH of 7.0 were the optimal fermentation conditions for M. purpureus JR; Furthermore, the modes of shake-flask fed-batch cultivation and batch cultivation were compared. As a result, the final dry cell weight and monascus pigment content under shake-flask fed-batch cultivation reached to 44.57 g/L and 350.76 U/mL, respectively, which were significantly higher than that obtained under shake-flask batch cultivation （25.59 g/L and 160.83 U/mL）.

关 键 词：红曲霉JR 红曲色素:液体发酵工艺 

分 类 号：TQ925[轻工技术与工程—发酵工程]