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发酵瓶及相关工艺条件对红曲固态发酵产Monacolin K的影响

Effects of ferment container and correlative process conditions on solid fermentation of monascus for producing Monacolin K

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【作者】 王启军; 孙小燕; 张水华; 张东亮;

【Author】 WANG Qi-jun,SUN Xiao-yan,ZHANG Shui-hua,ZHANG Dong-liang(1.South China University of Technology College of Light Industry and Food Sciences,Guangzhou 510640)

【机构】 华南理工大学轻工与食品学院; 华南理工大学轻工与食品学院 广州510640; 广州510640;

【摘要】 对红曲固态发酵产Monacolin K所用发酵容器进行选择,选用500 mL的塑料发酵瓶,并考察在此发酵瓶中物料起始含水量、物料厚度、翻曲次数等发酵条件对Monacolin K产量的影响。实验得到的高产工艺条件是:前5 d 32℃,后9 d 26℃下变温发酵,周期14 d,物料起始含水量为40%~50%,物料厚度为5 cm以下,翻曲从发酵第4天开始。

【Abstract】 In this experiment,500 mL plastic container was chosen from three different containers for the Monacolin K production by monascus solid fermentation,and some important fermentation conditions such as initial water content,thickness of materials,times of overturn exerting influences on the Monacolin K production were studied.The result showed that the optimum conditions was culture temperature,32 ℃ in first 5 days,26 ℃ in last 9 days,the fermentation medium was optimized by 40%~50% initial water content,the thickness of materials 5.0 cm,and 4 days to turn over the materials.

【基金】 液态发酵生产益脂红曲的工业化研究及其发酵产物的综合开发(B12D8064130)
  • 【文献出处】 食品科技 ,Food Science and Technology , 编辑部邮箱 ,2008年04期
  • 【分类号】TQ920.1
  • 【被引频次】16
  • 【下载频次】311
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