高安全性红曲色素生产菌种的筛选及在传统老抽着色中的应用  

Screening of High-Safety Monascus Pigment Production Strains and Its Application in Coloring of Traditional Dark Sow Sauce

作　　者：盛眀健 万培耀 刘兰晓 SHENG Ming-jian;WAN Pei-yao;LIU Lan-xiao(Huzhou Laohenghe Brewing Co.,Ltd.,Huzhou 313000,Zhejiang,China)

机构地区：[1]湖州老恒和酿造有限公司,浙江湖州313000

出　　处：《江苏调味副食品》2019年第3期10-14,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：红曲色素一直以来被认为是天然、安全性较高的食用色素,常用于老抽酱油色泽和色度的着色剂。本研究通过液态和固态培养,利用桔霉素检测技术和PDA检测红曲代谢产物的色度热图分析,从公司保存的多种食用红曲菌种中筛选出性能较好的红曲菌株5038号,其410 nm、505 nm的OD值分别达到196.64、241.59,并且没有生成副产物桔霉素。该菌株生产的红曲色素能很好地应用于老抽的生产中,替代人工焦糖色素,使传统的酱油具有更佳的着色度和功能。本工艺是对传统酿造工艺的创新。Monascus pigment has long been considered as a natural and safe food coloring agent,and is often used as a colorant of dark soy sauce color and chromaticity.Using the liquid state and solid state culture technology,citrinin detection technology,and heat map analysis on the metabolites with PDA detectors,a better monascus pigment producting strain No.5038 was screened from a variety of edible Monascus strains stored in the company,and its highest OD 410nm and OD 505nm reached 196.64 and 241.59 respectively,furthermore,there is no by-product citrinin biosynthesis.The monascus pigment produced by this strain could be well applied to the production of dark soy sauce so as to replace the artificial caramel color,which improved the better coloration and functionality of the traditional soy sauce.

关 键 词：红曲 老抽酱油 桔霉素 筛选 

分 类 号：TS264[轻工技术与工程—发酵工程]