红曲霉固态发酵控制条件对色素及桔霉素生产的影响

目的]探讨红曲霉固态发酵控制条件对色素及桔霉素生产的影响。方法]通过改变红曲霉(FF-6202)固态发酵的条件,研究发酵过程中烘干温度,发酵时间,接种量,发酵温度及翻曲次数对色素和桔霉素的影响。结果]50℃时桔霉素的含量最大。随着温度升高,色素和桔霉素损失增大。桔霉素的生成量随着固态发酵时间的延长而增大,到96h时达到最大。所产色素随着接种量的增加而增多,12%接种量时为最多。变温培养时红曲霉产桔霉素量增加,恒温培养时色价高于变温培养时。降低固态发酵翻曲次数,可同时降低桔霉素和色素的产量。结论]红曲霉固态发酵最佳控制条件为:烘干温度50℃,发酵时间在96h内,接种量12%,温度恒温34℃,发酵后期的翻曲次数减少为1次。

Influences of the Control Conditions of Monascus Solid-state Fermentation on the Production of Pigment and Citrinin

Objective] The study aimed to explore the influences of the control conditions of Monascus solid-state fermentation on the production of pigment and citrinin.Method] Through changing the conditions of Monascus solid-state fermentation,the effects of drying temperature,fermentation time,inoculum amount,fermentation temperature and turning frequency on pigment and citrinin during fermentation were studied.Result] The mount of citrinin was maximal when temperature was 50 ℃.The losses of pigment and citrinin were augmented with the increase of the temperature.The output of citrinin was increased with the delay of solid-state fermentation time,and it reached maximum when fermentation time was 96h.The output of pigment was increased with the augment of inoculum amount,and it reached maximum with 12% inoculum amount.The Monascus could produce more citrinin by fluctuation temperature culture,and the color value produced by constant temperature culture was higher than that by fluctuation temperature culture.The outputs of pigment and citrinin were decreased along with the reduction of turning frequency during solid-state fermentation.Conclusion] The optimal control conditions of Monascus solid-state fermentation were as follows:drying temperature was 50 ℃,fermentation time was in 96 h,inoculum amount was 12%,fermentation temperature was constantly 34 ℃,and the turning frequency was reduced to one time in late fermentation.