| 发酵麸皮制取红曲色素的初步研究 |
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| 引用本文： | 庄桂. 发酵麸皮制取红曲色素的初步研究[J]. 中国酿造, 2007, 0(4): 13-16 |
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| 作者姓名： | 庄桂 |
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| 作者单位： | 河南工业大学,生物工程学院,河南,郑州,450052 |
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| 基金项目： | 河南省科技厅科技攻关项目 |
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| 摘 要： | 利用黑曲霉Aspergillus niger HS-16菌株作生产菌,麸皮为原料,采用厚层通风固体发酵工艺糖化麸皮,使麸皮的还原糖含量从2.8g/100g增加到糖化后的39.0g/100g,为红曲霉M-1菌株利用麸皮制备红曲麸增加了可发酵碳源。再利用红曲霉M-1菌株为生产菌,糖化麸皮为原料,采用曲盒发酵工艺制备红曲麸,红曲麸的红曲色素色价达到了372U/g,为二级红曲米红曲色素色价的74%。
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| 关 键 词： | 麸皮 红曲霉 红曲麸 红曲色素 色价 |
| 文章编号： | 2054-0571(2007)04-0013-04 |
| 修稿时间： | 2006-11-24 |
Primary study on the production of Monascus pigment from bran by fermentation |
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| ZHUANG Gui. Primary study on the production of Monascus pigment from bran by fermentation[J]. China Brewing, 2007, 0(4): 13-16 |
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| Authors: | ZHUANG Gui |
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| Abstract: | Saccharified bran was produced by thick layer and aeration solid fermentation of Aspergillus niger HS-16 with bran as raw material.The content of reducing sugar was increased from 2.8 g/100 g to 39.0g/100g after saccharification to supply more fermentable carbon sources for the production of Monascus bran by Monascus sp.M-1 from bran.Using saccharified bran as raw material,Monascus bran was prepared by fermentation of Monascus sp.M-1 in the box.The chromatic value of the Monascus bran was 372 U/g,which was 74% chromatic value of the red koji from second-class red kojic rice. |
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| Keywords: | bran Monascus sp. Monascus bran Monascus pigment chromatic value |
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