红曲固态发酵产Monacolin K工艺条件的优化  

Optimization of Solid-state Fermentation Conditions for Monascus Producing Monacolin K

作　　者：张安[1] 常聪[1] 孟霞[1] 范娟[1] 张文学[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国调味品》2017年第12期38-43,49,共7页China Condiment

基　　金：四川省泸州市科技计划(2015CDLZ-S07)

摘　　要：采用响应面优化法对红曲产Monacolin K的固态发酵条件进行了优化,结果表明:最佳发酵条件为氮源(玉米粉)1%、碳源(淀粉)4%、初始pH 5.0、培养温度28℃、装米量31.77g/250mL三角瓶、初始含水量40.72%、接种量11.14%(V/V),该设计中模型预测的Monacolin K最大值为0.256%,进行重复验证实验,得到Monacolin K实测值为0.258%,与模型预测值接近。此结果可为大规模生产功能性红曲提供一定的理论基础。In order to explore the effects on metabolic capacity of Monacolin K, use the response surface method to optimize the solid-state fermentation conditions for Monascus strains. The results show that the optimal fermentation conditions are obtained, nitrogen source （corn powder） 1%, carbon source （starch） 4%, initial pH of 5.0, cultivation temperature of 28 ℃, amount of rice of 31.77 g/250 mL triangular flask, initial moisture content of 40.72%, inoculum size of 11.14% （V/V）. The maximum model prediction value of Monacolin K in the design is 0. 256%, the repeated validation experiments are carried out with the best experimental conditions in the model, and the measured value of Monacolin K is close to the predicted value of 0. 258% ; which can provide a certain theoretical basis for large-scale production of functional Monascus.

关 键 词：红曲 Monacolin K 固态发酵条件 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]