温度对红曲菌以荞麦为基质固态发酵产色素的影响

发酵温度是影响微生物繁殖和代谢最重要的因素之一。利用红曲菌以荞麦为基质进行固态发酵,考查发酵温度对发酵产红曲荞麦中的生物量、色价和总黄酮含量的影响。结果表明,在发酵的前6 d,生物量随着发酵温度的升高而增大;6 d之后,30℃条件下生长量增长最快;发酵4 d后产生色素,黄、橙、红3种色素的色价在30℃条件下都增长最快。荞麦基质中的黄酮含量在发酵过程中变化不显著。

Effect of Temperature on Monascus pigment Production by Solid-state Fermentation Using Buckwheat as Substrate

Fermentation temperature is one of the most important factors affecting microbial reproduction and metabolism.In this study,buckwheat was used as substrate for solid-state fermentation by Monascus.The effects of fermentation temperature on biomass,color value and total flavonoid content in fermented buckwheat were investigated.The results showed that the biomass increased with the increase of fermentation temperature in the first 6 d of fermentation.After 6 d,the biomass grew fastest at 30℃.Pigments were produced after 4 d of fermentation,and the color value of yellow orange and red pigments increased fastest at 30℃.Moreover,the content of flavonoids in buckwheat matrix did not change significantly during fermentation.