红曲色素发酵生产过程桔霉素控制技术研究进展  

Research advances of citrinin control technology in Monascus pigments fermentation production

作　　者：石侃[1,2] 夏枫耿 吴振强[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]东莞市天益生物工程有限公司,广东东莞523521 [3]广州市微生物研究所,广东广州510663

出　　处：《中国酿造》2016年第4期1-6,共6页China Brewing

基　　金：国家自然科学基金(31271925);广东省教育部产学研结合项目(2013B090600015);广州市科技计划项目(2014J4100192)

摘　　要：红曲色素作为天然色素已广泛应用于食品行业,而桔霉素污染会对其食品安全性造成严重影响,也对其出口造成很大障碍。该文总结了红曲色素发酵生产过程中桔霉素控制相关研究进展,包括无桔霉素或低桔霉素的菌种选育,培养基优化,发酵过程参数控制等手段来控制或消除桔霉素,以期为有效减少桔霉素生成,提高红曲色素产品的安全性提供参考和借鉴。As natural pigments, Monascus pigments have been widely applied in food industry. Citrinin pollution has a serious impact on food safety, and it also makes a big obstacle on its exports. The correlated research advances of citrinin control in Monascus pigments fermentation production were summarized, including strain breeding of no citrinin or low citrinin content, culture medium optimization, the fermentation process parameter control and so on to control or eliminate citrinin. It aimed to provide references for effectively decreasing the citrinin generated and improving the safety of Monascus pigments products.

关 键 词：红曲色素 桔霉素 发酵控制 

分 类 号：Q815[生物学—生物工程]