红曲霉生产红色素菌株发酵条件的优

论文编号:SW143  论文字数:11355,页数:30

 摘 要：本论文是用产红色素的红曲霉菌株进行培养基及培养条件的优化，研究了几种常见碳源，氮源，不同培养基，温度，pH，不同量的大米粉对红曲霉产红色素及黄色素的影响。结果表明，碳源玉米粉，大米粉都有利于红曲霉菌株产红色素和黄色素。以碳源为玉米粉4%，大米粉4%产色素最多，以氮源为硝酸钠，亚硝酸钠为0.15%产色素最多。大米粉的含量在4%-5%之间的培养基产的色素最多。培养基以查式培养基最好，培养温度32℃，pH6.0其产的色素最多。在通过单因素试验研究提取次数，提取剂浓度、用量，浸提温度，浸提时间对红曲色素提取影响的基础上，采用正交试验研究了提取剂浓度、浸提时间、浸提次数对红曲色素提取的影响。试验结果表明，从干红曲霉菌丝体中提取红色素的最佳工艺条件为：以90％乙醇为提取剂，提取温度40℃，提取时间40 min，在此条件下提取3次可使菌丝体中红色素的提取率最高。

关键词：红曲霉；红色素；色价；碳源；氮源
                 
                                  
Monascus red pigment production optimization of fermentation conditions

Abstract:
This paper is producing strains of Monascus red pigment media and culture conditions for optimization of several common carbon sources, nitrogen sources, different media, temperature, pH, different amounts of red rice flour, red pigment production by Aspergillusand the impact of yellow pigment.The results showed that carbon source corn flour, rice flour are conducive to producing strains of Monascus red pigment and yellow pigment.To carbon source for the corn starch 4%, 4% rice flour produced the most pigment, with nitrogen as sodium nitrate, sodium nitrite 0.15% maximum pigment production.Content of rice flour 4% -5% in the medium between the maximum pigment production.To investigate the best medium-type medium, temperature 32 ℃, pH6.0 most of its production of pigment..Single-factor test in the study by extracting times concentration, dosage, extraction temperature, extraction time effects on the extraction of red pigment based on the orthogonal test of the extract concentration, extraction time, extraction times on theextraction of red pigment.The results show that the mycelium of Aspergillus from the red pigment extracted the optimum conditions were: 90% ethanol as extraction solvent, extraction temperature 40 ℃, extraction time 40 min, under these conditions can bacteria extracted 3 timesfilaments in the maximum extraction rate of red pigment.
Keywords：Monascus; red pigment; color value; carbon; nitrogen
                      
目  录
中文摘要..........................................................I
英文摘要..........................................................II
目录..............................................................III
1. 绪论............................................................1
1.1  红曲色素具有较高市场应用价值...............................1
1.2  红曲可色素以应用于各种食品中...............................1
 1.3  红曲色素的组成及生成机制..................................2
 1.4  红曲色素的生产方法........................................4
2. 实验部分........................................................5
 2.1  材料与方法................................................5
3. 结果与讨论......................................................7
 3.1  红曲色素培养条件的优化....................................7
 3.2 红曲色素的提取..............................................14
4．总结与展望.......................................................21
致谢...............................................................22
参考文献...........................................................23