红曲霉菌孢子冻干保护剂的研究  

Study on a Lyophilization Protective Agent for Spores of Monascus sp.

作　　者：张蓓蓓 冯霞 朱英 李峰 张玲利 陈麒名 廖云生 马卓元 高礼红 ZHANG Beibei;FENG Xia;ZHU Ying;LI Feng;ZHANG Lingli;CHEN Qiming;LIAO Yunsheng;MA Zhuoyuan;GAO Lihong(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,China;Southwest Culture Collection Station of China Industrial Microbial Culture Collection Management Center,Chengdu 611130,China;Sichuan Provincial Platform for Microbial Resources,Culture Collection and Management Center,Chengdu 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,成都611130 [2]中国工业微生物菌种保藏管理中心西南菌种站,成都611130 [3]四川省微生物资源平台菌种保藏管理中心,成都611130

出　　处：《食品与发酵科技》2024年第2期91-94,114,共5页Food and Fermentation Science & Technology

基　　金：四川省重点研发项目“以四川地方特色籼米为原料生产功能红曲中药饮片炮制工艺共性技术研究”(2021YFS0262);微生物资源四川省科技资源共享服务平台(21PTKH0008)。

摘　　要：以红曲霉菌为真空冷冻干燥菌种,通过单因素试验研究不同保护剂对红曲霉菌孢子存活率的影响,在此基础上,采用正交试验优化筛选出最优保护剂组合为蔗糖添加量14%、乳糖添加量3%、海藻糖添加量7%。验证试验得出,以该配方配制的保护剂冻干后红曲霉菌的存活率达到78.47%。Using Monascus sp.as a vacuum freeze-drying strain,the effect of different protective agents on the survival rate of Monascus spores was studied through a single factor experiment.Based on this,the optimal protective agent group was selected through orthogonal experiment optimization as sucrose addition 14%,lactose addition 3%,and trehalose addition 7%.The validation test showed that the survival rate of Monascus sp.after freeze-drying with the protective agent formulated with this formula reached 78.47%.

关 键 词：红曲霉菌 保护剂 存活率 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]