红曲霉固态发酵产红曲色素的发酵条件优化及稳定性研究  

Study on the Optimization of Solid-state Fermentation Conditions of Monascus Pigment and Its Stability

作　　者：郑虹[1] 姚德华[1] 

机构地区：[1]福建师范大学福清分校海洋与生化工程学院,福建福清350300

出　　处：《中国调味品》2016年第7期26-31,共6页China Condiment

摘　　要：以大米与玉米粒不同配比为基质,利用因素实验、正交设计和验证性实验研究了红曲霉固态发酵生产红曲色素的发酵条件,得出红曲霉固态发酵产红曲色素的最适条件:大米∶玉米粒为1.5∶1(大米∶玉米粒为18∶12,g/g),氯化铵添加量为2g,水添加量为40mL,培养时间为14天,在此条件下,红曲霉固态发酵产红曲色素的色价可达到1005.42U/g。对红曲霉产红曲色素的稳定性研究发现红曲色素受光照和pH的影响比较大,而温度对其稳定性影响不明显。The solid-state fermentation conditions of Monascus pigment with different ratios of rice and corn grain for substrate are studied by the single factor experiment and orthogonal design experiment. The optimum conditions of Monascus pigment solid-state fermentation are as follows, rice ： corn grain of 1.5 ： 1 （rice： corn grain of 18： 12, g/g）,ammonia chloride of 2 g, water of 40 mL, fermentation time of 14 days, under these conditions, the color value of Monascus pigment is 1005.42 U/g. The stability of Monascus pigment is studied. The results show that illumination and pH have a greater effect on Monascus pigment, and temperature has no obvious effect on the stability of Monascus pigment.

关 键 词：红曲霉 发酵 红曲色素 固态发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]