Studies Of Submerged Fermentation For High-yield Monascus Red Pigment

Monascus red pigment is a kind of Monascus secondary metabolite pigment, andit is the only one prepared by microbial fermentation of natural medicinal and ediblecolor pigment at the present. Monascus red pigment meet the development anddirection of food colorant＂ nutrition, natural, multi-functional＂ requirements,therefore iｔis worthy of vigorous application and promotion.How to improve the yield and quality of the submerged fermentation ofmonascus red pigment is a major problem faced by the current researchers.Combinedscientific research with industrial production is the ultimate objective of the study.This study was designed to provide the basic parameters of the monascus red pigmentrequired for industrial production so that expand our monascus red pigment industry.This thesis includes the following contents:1. By single-factor test established the basic components of the fermentationmedium，used quadratic orthogonal rotation combination design to optimize thesefactors to get the best seed medium composed:rice powder was40.00g/L,soybeanpowder was2.32g/L, NaNO₃was8.36g/L，KH₂PO₄was2.50g/L, MgSO₄was1.00g/L. And then used the single-factor to optimize the culture conditions, theoptimal culture conditions were medium volume was70mL/500mL,revolution was200±5r/min, medium initial pH3.8～4.2, seed age24h, temperature33±0.5℃.2. On the basis of the best seed medium and fermentation medium,by thesingle-factor test screened impact factors（carbon sources, nitrogen sources, inorganicsalts and growth factor） for Monascus1001fermentation,and established the basiccomponents,by Plackett-Burman experiment, the steepest climbing experimental andBox-Benhnken Design experimental Design, get the best combination of fermentationmedium: rice powder was85.00g/L，MgSO₄was1.00g/L，ZnSO₄was1.00g/L,KH₂PO₄was1.52g/L,NaNO₃was0.51g/L，soybean powder was35.00g/L，cornsyrup was35.00g/L. And then used the single-factor to optimize the cultureconditions, According to the degree of influence for the the Monascus1001fermentation, select the fermentation temperature, revolution and inoculum three mainfactors affecting to the Box-Benhnken Design Experimental Design so that determinethe interaction between the factors. The optimized culture conditions weretemperature was32.78℃, revolution was180r/min,5.5%of the inoculum size.3. On the basis of the shake flask experiments, took10L automatic fermentation tank and1m³fermentation tank fermentation experiment, and provide the industrialproduction of monascus red pigment fermentation parameters and carried out thefermentation of15m³fermenter,the final fermentation color value was721U/mL,relative shake flask,10L automatic fermentation tank and1m³fermentation tank havegreatly improved.