响应面法优化红曲霉菌株L发酵培养基  

Optimization of Monascus Strains L(M. kaoliang) Fermentation Medium by Response Surface Methdology

作　　者：梁爽[1] 刘志彬[1] 张雯[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108

出　　处：《中国食品学报》2014年第4期111-119,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171733;31371820);福建省科技厅重点项目(2011N0016);福建省自然科学基金项目(2011J01305)

摘　　要：为将1株高粱红曲霉菌株L应用于红曲黄酒的酿造体系,对其进行液态发酵培养基的优化,确定纯种液态发酵曲最佳发酵培养基成分。以产糖化酶、红曲色素以及桔霉素能力为优化指标,采用Plackett-Burman(PBD)设计,从7个因素中筛选显著的影响因素,然后运用中心组合设计(CCD)结合满意度函数法(FD)进行多重响应的分析。试验结果表明:最佳发酵培养基配方:米粉3%,葡萄糖12.5 g/L,味精22.3 g/L,硫酸铵9.7 g/L,磷酸二氢钾3.0 g/L,七水合硫酸镁0.7 g/L,一水合硫酸锰0.07 g/L。在优化后的培养基配方下,发酵液糖化酶活力为453.57 U/mL,色价116.42 U/mL,桔霉素含量16.42μg/mL,相比于优化前,糖化酶活力提高了88.6%,色价基本维持在原水平,同时桔霉素含量降低了82%。An optimum fermentation medium suitable for brewing Hongqu glutinous rice wine by Monascus strain L （M. kaoliang） in submerged fermentation were studied. In this paper, parameters affecting glucoamylase, red pigment and citrinin production in Monascus kaoliang L were optimized under submerged cultivation. A Plackett-Burman design was first used to sift the important factors from seven related factors. Then, the central composite design and desirability function were used for further multiple response optimization. Maximum glucoamylase activity and monascus pigment production, and minimum citrinin production were obtained in the optimized cultivation parameters containing rice flour 3%, glucose 1.25%, monosodium glutamate 2.23%, （NH4）2SO4 0.97%, KH2PO4 0.3%, MgSO4·7H2O 0.07%, MnSO4·H2O 0.007%. Under the optimized fermentation conditions, the production of glucoamylase activity increased from 240.48 U/mL to 453.57 U/mL, monascus pigment production basic maintain the original level, and citrinin production decreased from 91.79 U/mL to 16.42 U/mL.

关 键 词：红曲霉 培养基优化 响应曲面法 满意度函数法 

分 类 号：TQ920[轻工技术与工程—发酵工程]