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[1]张安,常聪,孟霞,等.红曲固态发酵产Monacolin K工艺条件的优化[J].中国调味品,2017,(12):38-43.
 ZHANG An,CHANG Cong,MENG Xia,et al.Optimization of olid-state Fermentation Conditions of Monascus Producing Monacolin K[J].CHINA CONDIMENT,2017,(12):38-43.
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红曲固态发酵产Monacolin K工艺条件的优化()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
38-43
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
Optimization of olid-state Fermentation Conditions of Monascus Producing Monacolin K
作者:
张安常聪孟霞范娟张文学*
四川大学 轻纺与食品学院,成都 610065
Author(s):
ZHANG An CHANG Cong MENG Xia FAN Juan ZHANG Wen-xue*
(College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China)
关键词:
红曲Monacolin K固态发酵条件响应面法
Keywords:
Monascus Monacolin K solid-state fermentation conditions response surface method
摘要:
采用响应面优化法对红曲产Monacolin K的固态发酵条件进行优化,结果表明最佳发酵条件为氮源(玉米粉)1%、碳源(淀粉)4%、初始pH 5.0、培养温度28 ℃、装米量31.77 g/250 mL三角瓶、初始含水量40.72%、接种量11.14% (/V),该设计中模型预测的Monacolin K最大值为0.256%,进行重复验证实验,得到Monacolin K实测值为0.258%,与模型预测值接近。此结果可为大规模生产功能性红曲提供一定的理论基础。
Abstract:
In order to explore the effects on metabolic capacity of Monacolin K, use the response surface method to optimize the solid-state fermentation conditions of Monascus strains. The results show that the optimal fermentation conditions are obtained: nitrogen source (corn powder) 1%, carbon source (starch) 4%, initial pH of 5.0, cultivation temperature of 28 ℃, amount of rice of 31.77 g/250 mL triangular flask, initial moisture content of 40.72%, inoculum size of 11.14% (V/V). The maximum model prediction value of Monacolin K in the design is 0.256%, the repeated validation experiments are carried out with the best experimental conditions in the model, and the measured value of Monacolin K is close to the predicted value of 0.258%, which can provide a certain theoretical basis for large-scale production of functional Monascus.

备注/Memo

备注/Memo:
2017—168修改12017年03月16日重复率:6%栏目:基础研究基金项目:四川省泸州市科技计划(2015CDLZ-S07)重复率:6%栏目:基础研究基金项目:四川省泸州市科技计划(2015CDLZ-S07)作者简介:张安(1993- ),女,硕士,
更新日期/Last Update: 2017-12-04
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