深层液态发酵红曲米粉的生产工艺探索  

Study on production technology of red yeast rice powder by deep liquid fermentation

作　　者：谢凤娇 郑日妹 叶树柳 XIE Fengjiao;ZHENG Rimei;YE Shuliu

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12期39-43,共5页Meat Industry

摘　　要：桔青霉素不但具有肾毒性还可能致畸、致癌和诱发基因突变,而红曲米粉中桔青霉素污染是制约产品出口的主要因素之一。采用紫外诱变、耐乳酸、耐高温等压力筛选获得了优良菌种紫红曲霉菌TY1122,进一步实验考察深层液态发酵工艺,结果表明:以大米为主要原料,控制培养基中碳氮比为3.5∶1、发酵操作供氧量1∶(0.5~0.7)、罐压0.05~0.07MPa,在此条件下1.5m^(3)发酵罐实验的结果为发酵液色价>500U/mL。经后处理工艺得到优质红曲米粉,其桔青霉素含量<0.08mg/kg。该研究为工业化生产低桔青霉素含量的高质量红曲米粉奠定了理论基础。Citrinin was not only nephrotoxic,but also teratogenic,carcinogenic and gene mutations.Citrinin contamination in red yeast rice powder was one of the main factors restricting the export of products.UV mutagenesis,lactic acid resistance,high temperature resistance and other pressure screening were adopted,and the excellent strain Monascus purpureus TY1122 was obtained,and the deep liquid fermentation technology was further investigated.The results showed that rice was used as the main raw material,and the carbon-nitrogen ratio in the medium was 3.5∶1,and the oxygen supply in the fermentation operation was 1∶(0.5~0.7),and the tank pressure was 0.05~0.07MPa.Under this condition,the color value of the fermentation broth was more than 500U/mL in a 1.5m^(3) fermentation tank.High-quality red yeast rice powder was obtained by post-treatment technology,and its citrinin content was less than 0.08mg/kg.This study laid a theoretical foundation for the industrial production of high-quality red yeast rice powder with low citrinin content.

关 键 词：红曲米粉 桔青霉素 深层发酵 菌种选育 

分 类 号：TS2[轻工技术与工程—食品科学与工程]