| 红曲发酵过程中杂菌污染原因分析 |
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| 引用本文： | 刘春梅,陈秀鹏,韩英. 红曲发酵过程中杂菌污染原因分析[J]. 食品与药品, 2007, 9(2): 40-41 |
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| 作者姓名： | 刘春梅 陈秀鹏 韩英 |
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| 作者单位： | 北京东方红航天生物技术有限公司,北京,100086 |
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| 摘 要： | 目的查找红曲霉菌发酵过程中出现大面积污染造成发酵产量、含量严重下降的原因。方法随机对照分组实验,对实验数据结果作对比分析判断。结果由菌种造成的污染率约为4.31%;由接种操作造成的污染率约为1.76%。结论菌种不纯、接种操作不规范是造成污染的主要原因。
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| 关 键 词： | 红曲霉菌 发酵 染菌 |
| 文章编号： | 1672-979X(2007)02-0040-02 |
| 修稿时间： | 2006-10-25 |
Analysis on Cause of Bacterial Contamination during Fermentation of Monascus purpureus |
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| LIU Chun-mei,CHEN Xiu-peng,HAN Ying. Analysis on Cause of Bacterial Contamination during Fermentation of Monascus purpureus[J]. Food and Drug, 2007, 9(2): 40-41 |
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| Authors: | LIU Chun-mei CHEN Xiu-peng HAN Ying |
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| Abstract: | Objective To analyze the reasons of bacterial contamination in large areas which leads to the reduction of productivity during the fermentation of Monascus purpureus.Methods The results from a controlled randomized trial were observed and analyzed.Results The rate of contamination from Monascus seed was about 4.31% and that from nonstandard vaccination practices was about 1.76%.Conclusion The impurity of Monascus seed and nonstandard vaccination practices are the main reasons of bacterial contamination in large areas. |
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| Keywords: | Monascus purpureus fermentation bacterial contamination |
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