Research On The Liquid-state Fermentation Technology Of Monascus Pigment

Monascus is the only one microorganisms that used in the production of food coloring currently,the monascus pigment has been widely used in the food staining in ancient China,In recent years,people has aroused great concern of the natural pigment for food safety.Natural pigments are widely used in the food industry and edging out the synthetic food color in the futher.Although the application of monascus in China has long history,but to compared with advanced technology in the world that Monascus pigment industrial production in our country has significant gaps in pigment production and production costs.Improving yield optimization of fermentation of Monascus pigment is the real problems in Monascus pigment production.In this paper,a Monascus preserved by the laboratory for the study,include that fermentation optimum fermentation conditions of monascus has been defined,to optimize the nutritional components of the fermentation medium,and the optimization of the fermentation medium by hydrolysis of corn flour,Finally fed-batch fermentation process of fermentation of monascus pigment were optimized.Monascus pigment production than before optimization has been significantly improved.The findings are as follows:Part 1,culture condition optimization of liquid fermentation of monascus pigment,Study on the Inoculum size,Shaking speed,temperature and initial PH on the monascus pigment production through the single factor experimental,Determine the optimal conditions of form factors.On this basis,culture conditions were optimized by orthogonal test,Single factor experimental results show that Inoculum size 5mL,Shaking speed 160rpm,temperature 30?and initial PH 3.5 is the best culture condition.Further analysis of orthogonal test to get the optimal Culture Condition is Inoculum size 10%,Shaking speed 180rpm,temperature 32?and initial PH 3.5;Part 2,determines the culture medium composition of the ingredients and the best proportion,From the common carbon sources and nitrogen sources and trace elements identified that the corn powder,NH₄Cl,CaCl₂,respectively,as the best ingredients,and determined the amount of the best added by the single factor test.Study on the amount of the added KH₂PO₄.The best conditions to form factors are further orthogonal experimental analysis has been done and medium for the most suitable formula is:corn powder70g/L,NH₄Cl 10g/L,KH₂PO₄ 5g/L,CaCl₂ 0.1g/L;Part 3,determine the best time of alpha amylase hydrolysis corn powder,take corn powder as the medium of fermentation medium,with alpha amylase hydrolysis,use different hydrolysis of corn powder to fermentation of Monascus pigment,determination of pigment production of Monascus fermentation broth,determined that use the Alpha amylase hydrolysis of corn powder 30min derived from the fermentation of Monascus pigment production up to 117.1U/mL.Study on fermentation of Monascus pigment after alpha amylase hydrolysis of corn powder 30min,Determined in the Fed-batch fermentation with NH₄Cl and glucose and control of content of total sugar and total nitrogen in fermentation;Part 4,determining Liquid Fermentation of Monascus pigment best practices for fed-batch fermentation,study on the production of Monascus pigment in a constant pH,constant total sugar,constant total sugar and total nitrogen fermentation condition.when maintaining the PH constant at around 4,microbial biomass high,but very low pigment production,When maintaining stability at 32g/L of total sugar content,pigment production is low,it can be caused due to low nitrogen content of fermentation broth,When maintaining the total sugar content of about 32g/L,the total nitrogen content of about 7g/L,the pigment production up to 140.7U/mL.The stability test to determine the use of this type of fermentation modes to make the pigment production stable at around 140U/mL.This fermentation method for the production of Monascus pigment is stable,Can be used as the optimum fermentation process in laboratory.