摘要
目的:研究红曲霉液体深层发酵的优化方法,提高其发酵水平,生产出含有较高红曲霉色素的产品。方法:采用L8(27)正交实验法和红曲霉液体流加发酵方法,通过不同的补料发酵方式,降低营养物质过浓而产生的阻碍作用,提高发酵浓度和水平。结果:优化后的培养基为饴糖8°Bx,可溶淀粉3%,大豆蛋白粉4%,氯化钠0.5%,硫酸镁0.05%,磷酸氢二钾0.1%。通过对2L发酵罐的补料发酵得出最佳的补料方式:液体深层发酵60h以后开始补料,每20min补1次,12h补完,同分批发酵相比,流加发酵红曲色素的效价提高57%。
Objective： The optimization methods of monascus pigments with submerged fermentation are studied. The level of fermentation is improved and the products contain a high concentration of monascus pigments. Methods： L8 （2^7） orthogonal experiment and fed-batch fermentation method of monaseus purpureus liquid are designed to select the most efficient fermentation medium for monaseus purpureus, reduce inhibition caused by over-rich nutrients and improve the fermentation concentration and level through different batch fermentation modes. Conclusion： Optimized shake flask fermentation medium with maltose of 8°Bx, soluble starch of 3%, soya bean protein powder of 4%, NaCI of 0.5%, magnesium sulfate of 0.05% and dipotassium hydrogen phosphate of 0. 1 %. The optimum fed-batch mode is obtained by fed-batch fermentation for 2 L batch tank, the best feeding submerged fermentation starts feeding after 60 h, filling every 20 min, completes after 12 h. Compared with batch fermentation, the valence of fed-batch fermented monascus pigment increases by 57%.
出处
《中国调味品》
CAS
北大核心
2013年第6期18-21,共4页
China Condiment
关键词
红曲霉
补料发酵
培养基优化
monascus purpureus
fed-batch fermentation
medium optimization
