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The Study of Dynamic Characteristic in the Fermentation of Monascus and Stability of Monascus

Author: MaXiangJie
Tutor: YueTianLi;WangYuFen
School: Northwest University of Science and Technology
Course: Food Engineering
Keywords: Red yeast rice Color value Strains Fermentation characteristics
CLC: TS202.3
Type: Master's thesis
Year: 2010
Downloads: 187
Quote: 0
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Abstract


Red yeast rice by Monascus parasitic rice breeding with fuchsia dry after drying a grain of rice, also known as red yeast rice, Dan song, red song red yeast rice invented more than a thousand years of history, Li called to share in the Compendium of Materia Medica, widely used in food coloring, food fermentation and Chinese medicine. But many of the technical problems of large-scale industrial production process loop to be resolved. Experimental Research FF-6202 strain liquid culture the best conditions and the basic conditions of fermentation bacteria seed solution on red yeast rice liquid-solid method scale metaplasia conditions were optimized to obtain the optimum process conditions and Red yeast rice production test optimization process in different solvents, light, heat stability of the system test. Made the following main results: 1 FF-6202 strain liquid seed in the production process at least meet the following key conditions: the initial value in reducing sugar 3.8g/100ml more the 48h the residual sugar 0.7-1.8g/100ml; pH value of 4.0, 6.5 fluctuations should be between 10-24h; Color Value greater than 4.0u / g; the hyphae size 3.0-4.0 g/50ml, the vaccination need to meet the large-scale production. Combination of red yeast rice liquid-solid method Production optimization, optimum conditions for fermentation of liquid seed long rice flour and 6%, 1.5% soybean meal, 0.1% NaNO3 as nitrogen source, 0.1% MgSO4 · 7H2O 6% inoculum size, 31 ° C incubated for 28h. The optimum conditions for solid state fermentation inoculum size 6%, rice 35% initial moisture, fermentation temperature of 30-35 ° C. 3, the light on the role of test preparation Monascus pigment than the temperature effect is larger, and the role of fast, time is short. But the role of light is only on the surface of red yeast role internal impact not so dark preservation is the preferred conditions. 4, the role of the temperature on the test preparation of monascus pigment is gradually increased with increasing temperature, the duration of action gradually becomes short ,100-120 almost reached the extent of the damage the overall, 2.5h residual rate decreased to 20-50%, but short-term impact is not very obvious, 30min residual rate in the range of 85-95%; lower the temperature, the more stable the color value, room temperature, 30 ° C there are also the color value of a downward trend, but the overall color value of the residual rate can save more than 85% , to meet the needs of use. This is not consistent with existing data conclusions during storage temperature factors is an important condition. 5, different solvents, different states, temperature, light impact are inconsistent, the law of the stability of experimental results: powdery gt; alcohol soluble GT; water soluble.

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