【摘要】 针对酱油渣资源化利用及水溶性红曲红色素低成本生产需求，开展红曲霉液态发酵酱油渣发酵条件优化研究。实验筛选出耐盐性较强的红曲霉菌株Monascus sp. CJ 01-01作为发酵菌株，以酱油渣为发酵基质，以水溶性红曲红色素色价为评价指标，采用单因素试验和响应面试验对酱渣水溶性红曲红色素发酵条件进行优化。结果表明，最佳发酵条件为：酱油渣60 g/L、乙酸铵0.35 g/L、葡萄糖34.05 g/L、硫酸亚铁0.2 g/L、初始pH值为8、发酵时间7 d。在此优化条件下，酱油渣水溶性红曲红色素色价为（108.5±2.1） U/m L，是优化前的3.8倍。综上，酱油渣作为底物生产水溶性红曲红色素具有较大的潜力，为酱油渣的资源化利用提供参考。更多还原

【Abstract】 Aiming at the resource utilization of soy sauce residue and the demand for low-cost production of water-soluble Monascus red pigment, the research on the optimization of liquid fermentation conditions of soy sauce residue by Monascus were carried out. In this study, Monascus sp. CJ 01-01with strong salt tolerance was screened as the fermentation strain, using soy sauce residues as the fermentation substrate and water-soluble Monascus red pigment color value as the evaluation index, and the fermentation conditions of water-soluble Monascus red pigment from soy sauce residues were optimized by single factor and response surface experiments. The results showed that the optimal fermentation conditions was as follows: soy sauce residues 60 g/L, ammonium acetate 0.35 g/L, glucose 34.05 g/L, ferrous sulfate 0.2 g/L, initial pH 8, and fermentation time 7 d. Under these optimal conditions, the color value of water-soluble Monascus red pigment from soy sauce residue was(108.5±2.1) U/ml, which was 3.8 times that of before the optimization. In conclusion, soy sauce residues as a substrate for the production of water-soluble Monascus red pigment had a greater potential, providing a valuable reference for the resource utilization of soy sauce residue.更多还原