采用响应曲面法优化红曲霉发酵培养基组分  

Optimization of monascus fermentation medium components by response surface methodology

作　　者：周建建[1] 苏理[1,2] 赵双枝[2] 张彦昊[2] 郭宏明 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]山东省食品发酵工程重点实验室,山东济南250013 [3]泰兴市一鸣生物制品有限公司,江苏泰兴225433

出　　处：《食品工业科技》2012年第23期152-157,共6页Science and Technology of Food Industry

摘　　要：为了提高红曲红色素的产量,采用响应曲面分析法对红曲霉1001发酵培养基进行了优化。通过单因素实验,确立了发酵培养基的基本组分:大米粉、葡萄糖、黄豆粉、KH2PO4、NaNO3、MgSO4、ZnSO4、玉米浆。Plackett-Burman实验确定了影响红曲红色素产量的关键因素为黄豆粉、KH2PO4、NaNO3。接着进行最陡爬坡实验逼近3个关键因素的最大响应区域。在此基础上,采用Box-Benhnken Design实验设计法对发酵培养基组分进行优化,得出最佳配方为KH2PO41.52g/L,NaNO30.51g/L,黄豆粉35.00g/L,红曲红色素色价为437.73U/mL,比优化前提高了1倍。To increase the yield of monascus red pigment,the fermentation medium components were optimized by response surface methodology. By single-factor tests, the basic components of the fermentation medium as following .. rice powder, glucose, soybean powder, KH2 PO4, NaNO3, MgSO4, ZnSO4, corn syrup were established. By Plackett-Burman experiment, soybean powder, KH2PO4 and NaNO3 were found to be the most important factors to the production of monascus red pigment.Subsequently,the design of steepest ascent experimental was used to approach to the best concentration range of the three key factors.On this basis, Box-Benhnken Design was used to optimize the fermentation medium components, then the optimal fermentation medium components were KH2PO4 1.52g/L,NaNO30.51g/L, soybean powder 35g/L. In these conditions, monascus red pigment color value was 437.73U/mL,which was double higher than before

关 键 词：红曲红色素 响应曲面分析法 发酵培养基组分 

分 类 号：TS202.3[轻工技术与工程—食品科学]