红曲菌深层发酵产业化现状与展望  

Status and prospectof industrialization of submerged fermentation of Monascusspp

作　　者：胡文林 谢凤娇 谭兰英 覃爱红 尚学平 HU Wenling;XIE Fengjiao;TAN Lanying;TAN Aihong;SHANG Xueping

机构地区：[1]广东天益生物科技有限公司,广东湛江524300

出　　处：《肉类工业》2021年第2期45-49,共5页Meat Industry

摘　　要：红曲是中国特色的传统发酵产品,用途广泛,作为添加剂在肉类及食品工业中有很好的应用前景,也是保健品或药品的重要原料。阐述了红曲的发展历程、红曲菌液体深层发酵的产业化现状,红曲色素和功能红曲生产方法的发展;从菌种、配方、工艺等方面进行深入研究,解决深层发酵行业中目前存在桔青霉素含量超标的共性问题,努力达到色素高产,实现桔青霉素低产或不产的目的。Red yeast rice was traditional fermented product with Chinese characteristics,and the application was wide,and it was taken as additive,and it has good application prospect in the meat and food industry,and it was taken as important raw material in health products or medicines.The development process of red yeast rice,the status of the industrialization of liquid submerged fermentation of Monascusspp.and the development of Monascuspigment and functional Monascusproduction method were described.The strains,formula,technology and other aspects were studied deeply,and the common problem of excessive citrinin content in the submerged fermentation industry was solved,and efforts should be made to achieve high pigment production and low or no citrinin production.

关 键 词：红曲菌 液体深层发酵 红曲色素 桔青霉素 Monacolink K 

分 类 号：TS264.4[轻工技术与工程—发酵工程]