pH对红曲霉固态发酵代谢产物的影响  

Effect of pH on Solid-state Fermentation Metabolites of Monascus

作　　者：杨建[1] 胡川[1] 王伟平[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《中国调味品》2015年第3期55-59,共5页China Condiment

基　　金：国家自然科学基金(31101349)

摘　　要：通过改变红曲霉固态发酵过程中的初始和补水pH。研究其对发酵产物色素、Monacolin K和桔霉素的影响。研究发现:在初始pH为6.5时,色价较高,桔霉素含量最低,Monacolin K也达到最大值,从而确定最佳初始pH为6.5(自然水)。同时发现当补水pH为4时,总色价E和橙色素色价E470达到最大值,分别为6600U/g和2640U/g,此时桔霉素的含量也最低,达到17.4mg/kg。当补水pH为5时,Monacolin K含量和红色素色价E505达到最大值,分别为13.36mg/g和2350U/g。By changing initial and filling water pH of the solid-state fermentation of Monascus,research the influence on pigments,Monacolin K and citrinin product.It is found that when the initial pH is 6.5,the natural pigment is higher,the citrinin content is the lowest,Monacolin K reaches the maximum value.The optimal initial pH value of the solid-state fermentation of Monascus is determined as 6.5（natural water）.It is also found that when filling water pH value is 4,the total color value E and orange pigment color value E470 reach the maximum values,respectively are6600U/g and 2640 U/g.At the same time,the content of citrinin reaches the lowest value,of17.4mg/kg.When filling water pH is 5,Monacolin K content and red pigments reach the maximum value,respectively are 13.36mg/g and 2350U/g.

关 键 词：PH 色价 Monacolin K 桔霉素 

分 类 号：TS201.25[轻工技术与工程—食品科学]