Study on the Monascus Pigment of Monascus Strains JF-02 Fermentation

• 作者: JIA Jun TONG Bin
• 来源期刊: 中国食品科学：英文版
• 学科: 工学
• 关键词: 红曲色素 发酵技术 菌株 最佳培养条件 初始PH值 发酵时间 试验温度 培养时间
• 年，卷（期）: 2012,（3）
• 页码范围: 9-12
• 页数: 4页
• 分类号: TQ920.1

摘要

[Objective] The aim was to study the fermentation technology of monascus pigment of monascus strains JF-02. [Method] Single factor experiment was carried out to study the influence of temperature, initial pH, culture time, different agricultural byproduct, and nitrogen source on monascus pigment in fermentation solution. Meanwhile, orthogonal experiment was conducted to get the optimal culture medium and cultivation condition. [Result] The optimal gene in the pigment of monascus pigment was 200 g/L of rice, 30 g/L of sweet potato powder, 10 g/L of glucose, 15 g/L of monosodium glutamate, 0.1% of zinc sulfate, and 0.1% of magnesium sulfate. The optimal culture condition was 30 ℃ and initial pH was 6.0. Fermentation time was 72 h, but when 24-L fermentation pot was used, culture time can last to 84 h. [Conclusion] The study provided theoretical basis for the development and application of monascus strains.