摘要
以红曲霉(Monascus TY622)为菌种,经斜面培养基、液态摇瓶培养基的培养,同时采用紫外线-硫酸二乙酯对菌种进行复合诱变,之后接入火龙果发酵培养基,经液态发酵培养而制成火龙果功能红曲。通过本方法获得的火龙果功能红曲,色泽紫红;桔青霉素含量<0.080mg/kg,符合国家标准要求;Monacolin K平均含量(0.01107%),显著高于功能红曲(0.0052%),发酵液pH值(5.94)低于功能红曲(6.95)(p<0.05),并且添加了火龙果后的功能性红曲具有清香味,无苦气味。其兼有火龙果和红曲的多种保健功能,不仅具有红曲的降血脂、降血压、降血糖等作用,还具有火龙果的排毒养颜、防老年病变、解除重金属中毒等功效,能满足更多人的需求。
Monascus TY622 was used as the strain,and it was culturedin slant medium and liquid shake flask medium.At the same time,the strain was subjected to compound mutagenesis byultraviolet-diethyl sulfate,and then it was inoculated to pitaya fermentation medium,and the pitaya functional red yeast rice was produced by liquid fermentation culture.Thepitaya functional red yeast riceobtained by the method had purple color,and its citrinin content was less than 0.080 mg/kg,anditwas in line with international standards.The average content of Monacolin K(0.01107%)was significantly higher than that of functional red yeast rice(0.0052%),and the pH value of fermentationbroth(5.94)was lower than that of functional red yeast rice(6.95).The functional red yeast rice added with pitaya had faintscent and no bitter odor.It had a variety of health care functions of pitaya and red yeast rice,and it not only had the effects of red yeast rice on lowering blood lipid,lowering blood pressure and lowering blood sugar,but also had the effects of pitaya on detoxification,anti-aging lesions,and relieving heavy metal poisoning,which could meet the needs of more people.
作者
覃爱红
谭兰英
谢凤娇
QIN Aihong;TAN Lanying;XIE Fengjiao
出处
《肉类工业》
2022年第11期35-38,共4页
Meat Industry
