紫色红曲霉固态发酵豆渣产红曲色素的工艺研究
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摘要
探索了以紫色红曲霉(Monascus purpureus)固态发酵豆渣产红曲色素的可行性。从5种不同原料中筛选出豆渣为产红曲色素的最适固态发酵基质;在单因素实验的基础上,采用正交实验优化法得出紫色红曲霉固态发酵豆渣产红曲色素的最佳培养基组成为基质初始含水量50%、甘油6%、NaNO_30. 04%、KH_2PO_40. 3%、MgSO_40. 2%、抗坏血酸2. 2%,最佳培养条件为湿度60%～65%、接种量8%、30℃培养12 d,在此条件下红曲色素的含量为(6. 03±0. 11) mg/g。研究认为,以紫色红曲霉固态发酵豆渣产红曲色素的工艺可行,可实现豆渣的高值化发酵再利用。
Feasibility for the production of Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus was investigated. Soybean dregs was selected as the optimum solid-state fermentation medium for producing Monascus pigments from five different raw materials. On the basis of single factor experiment,the optimal medium composition for the production of Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus was obtained by orthogonal experiment as follows: initial moisture content of soybean dregs 50%,glycerol 6%,NaNO30. 04%,KH_2PO_40. 3%,MgSO_4 0. 2% and VC2. 2%. The optimal culture conditions were obtained as follows: humidity 60%-65%,inoculation amount 8%,fermentation time 12 d and fermentation temperature 30 ℃. Under the optimal conditions,the content of Monascus pigments in fermented soybean dregs was( 6. 03 ± 0. 11)mg/g. The results indicated that it was feasible to produce Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus to achieve the reutilization of soybean dregs with high-value through fermentation process.
Feasibility for the production of Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus was investigated. Soybean dregs was selected as the optimum solid-state fermentation medium for producing Monascus pigments from five different raw materials. On the basis of single factor experiment,the optimal medium composition for the production of Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus was obtained by orthogonal experiment as follows: initial moisture content of soybean dregs 50%,glycerol 6%,NaNO30. 04%,KH_2PO_40. 3%,MgSO_4 0. 2% and VC2. 2%. The optimal culture conditions were obtained as follows: humidity 60%-65%,inoculation amount 8%,fermentation time 12 d and fermentation temperature 30 ℃. Under the optimal conditions,the content of Monascus pigments in fermented soybean dregs was( 6. 03 ± 0. 11)mg/g. The results indicated that it was feasible to produce Monascus pigments by solid-state fermentation of soybean dregs with Monascus purpureus to achieve the reutilization of soybean dregs with high-value through fermentation process.
引文
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[2]祝义伟,龙勃,龙勇,等.豆渣中营养成分的检测及其含量声称[J].食品研究与开发,2017,38(8):117-120.
[3]华欲飞,顾玉兴,王洪晶.功能性大豆膳食纤维的制备及性能研究[J].中国油脂,2004,29(10):43-46.
[4]王夫杰,鲁绯,张建,等.微生物发酵豆渣食品的研究进展[J].食品工业科技,2007,28(9):212-215.
[5]秦人伟,王异静,陈艳燕.红曲发酵生产色素、防腐剂和洛伐他汀的研究[J].中国食品添加剂,2002(4):31-33.
[6]FENG Y L,SHAO Y C,CHEN F S.Monascus pigments[J].Appl Microbiol Biot echnol,2012,96(6):1421-1440.
[7]郑虹,姚德华.红曲霉固态发酵产红曲色素的发酵条件优化及稳定性研究[J].中国调味品,2016,41(7):26-31.
[8]穆洪霞,丁雪梅,黄六斌,等.红曲霉发酵不同底物产色素的研究进展[J].中国酿造,2014,33(1):1-4.
[9]王金字,董文宾,陶璐,等.红曲霉固态发酵产红曲色素的条件研究[J].食品科技,2010(2):199-202.
[10]刘波,邬应龙,张霞,等.红曲霉产生淀粉酶固态发酵条件的优化及部分酶学性质[J].食品与发酵工业,2013,39(9):106-110.
[11]刘波,曾丽萍,邬应龙.红曲霉固态发酵产生淀粉酶培养基的优化[J].食品科学,2014,35(7):181-186.
[12]令博,吴洪斌,郑刚,等.高压技术在膳食纤维改性中的应用[J].食品科学,2010,31(15):312-316.
[13]TALLAPRAGADA P,DIKSHIT R,DESSAI P T.Effect of glycerol as a sole carbon source on Monascus sp.for pigment production[J].Food Res Int,2013,20(6):3265-3268.
[14]冯艳丽,余翔,陈福生.红曲菌利用甘油促进色素产生及其机制的研究进展[J].微生物学通报,2016,43(10):2277-2285.
[15]陈坚,堵国成,卫功元,等.微生物重要代谢产物:发酵生产与过程解析[M].北京:化学工业出版社,2005.
[16]陈坚,刘立明,堵国成.发酵过程优化原理与技术[M].北京:化学工业出版社,2009.
[17]周建建,苏理,赵双枝,等.采用响应曲面法优化红曲霉发酵培养基组分[J].食品工业科技,2012,33(23):152-157.
[18]连喜军,王红娟,王昌禄,等.各类抗氧化剂对红曲红色素中红色素的护色作用[J].中国食品添加剂,2004(1):61-62.
[19]杨建,胡川,王伟平.p H对红曲霉固态发酵代谢产物的影响[J].中国调味品,2015(3):55-59.
[20]黄达明,吴其飞,陆建明,等.固态发酵技术及其设备的研究进展[J].食品与发酵工业,2003,29(6):87-91.
[21]BABITHA S,SOCCOL C R,PANDEY A.Solid-state fermentation for the production of Monascus pigments from jackfruit seed[J].Bioresour Technol,2007,98(8):1554-1560.
[22]詹湉湉,柯芙容,陈庆达,等.发酵时间和料水比对豆粕发酵的影响[J].福建农林大学学报(自然科学版),2015,44(2):193-197.