红曲霉酒曲的制备  

Research on preparation conditions of purebred Monascus Koji

作　　者：林秋[1] 马莹莹[1] 杨建刚[1] 林艳[1] 吴赫川 窦晓[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《食品与发酵工业》2015年第7期99-103,共5页Food and Fermentation Industries

基　　金：泸州老窖科研奖学金项目(13jzk07);四川理工学院研究生创新基金项目(y013006)

摘　　要：在单因素试验的基础上,应用BBD响应面法对影响红曲霉曲酯化力的3个主要因素(接种量、培养温度、培养时间)进行了优化,利用"Design-Expert"软件对数据进行处理,结果显示,在试验水平范围内,培养温度对试验结果影响较大,接种量、培养时间对试验结果影响不大。得到纯种红曲霉曲的最佳制备工艺条件为:接种量为0.37%,培养温度32.69℃,培养时间7.06 d,乳酸添加量0.1%。在此条件下红曲霉曲酯化力的预测值为108.64 mg/g,对优化方案进行验证,红曲霉曲的酯化力为(107.85±0.51)mg/g,实际值与预测值基本一致。On the basis of single-factor test, optimization study on the three major factors （inoeulum, cultivation time, temperature） that affected the production of purebred Monascus spores was conducted through BBD response surface experiment. The ＂ Design-Expert＂ software was applied to process the experimental data, and the results showed that, in the trial-level range, cultivation temperature had larger effect on the test results, while the inoculum and cuhivation time had little effect. The optimum conditions in preparation of purebred Monascus Koji were as follows： inoculation amount of 0.37% , cultivation temperature of 32.69 ℃, cultivation time of 7.06 d, and 0. 1% lactic acid. Under these conditions, the perdictive capacity of esterification was 108.64 mg/g, and the actual measured capacity of esterification was（ 107.85±0.51 ） mg/g, the actual measured value was very close to computer predictive value.

关 键 词：红曲霉 纯种曲 酯化力 工艺优化 

分 类 号：TS262[轻工技术与工程—发酵工程]