摘要
通过比较红曲霉菌株在9种不同发酵基质中的色素产量,筛选最适合的发酵基质;在此基础上外加碳氮源,比较不同种类的碳氮源对红曲霉产色素能力的影响。研究结果表明:红曲霉菌株在以红米为基质的固态发酵体系中的色素产量最高,其醇溶性总色价为287.25U/g,水溶性总色价为95.55U/g;以红米为发酵基质,通过添加不同种类的碳源和氮源进行发酵,发现以果糖为外加碳源时红曲霉菌株的醇溶性色素产量可提高到859.87U/g,色调偏黄;其次是葡萄糖,其醇溶性色价为812.17U/g,其色调偏橙红;以氯化铵作为外加氮源时红曲霉菌株的醇溶性总色价高达1560.17U/g,相比不外加任何氮源的对照组提高了6倍左右,其色调偏黄;其次是牛肉膏,醇溶性总色价为1179.07U/g,色调偏红。
By comparing the effects of nine different fermentation matrixes on the production of monascus pigment to screen the best fermentation matrix.And then,the effects of different kinds of additional carbon/nitrogen source on the production capacity of monascus pigment are researched.The results show that use red rice as fermentation matrix can get the highest pigment value：287.25 U/g of alcohol-soluble pigment and 95.55 U/g of water-soluble pigment.Therefore,red rice is selected as fermentation substrate by adding different kinds of carbon sources and nitrogen sources for fermentation,use fructose can increase the production of alcohol-soluble monascus pigment to 859.87 U/g,the color hue is partial to yellow.The second highest yield is glucose,whose alcohol-soluble color value is 812.17 U/g,but the color hue is partial to orange.Use NH4 Cl as additional nitrogen source can increase the alcohol-soluble color value to 1560.17 U/g,about 6 times higher than that of no nitrogen source control group,whose color hue is partial to yellow,followed by beef extract, whose alcohol-soluble color value is 1179.07 U/g,and the color hue is partial to red.
出处
《中国调味品》
CAS
北大核心
2015年第5期5-10,共6页
China Condiment
基金
福建省教育厅科技计划项目A类课题(JA14107)
福建农林大学青年教师A类人才科研启动基金(KXML2012A)
关键词
固态发酵
发酵基质
碳氮源
红曲色素
solid-state fermentation
fermentation matrix
carbon/nitrogen source
monascus pigment
