Corn Monascus pigment production process of research
Authors: Kang Eastern Zhou, ZHANG Shan-yu, full
【Abstract】 Objective To examine the use of maize production in Monascus pigment of new technologies to explore the best of
Monascus pigment extraction. Methods for Monascus strains, seed liquid culture fermentation, solid-state fermentation
production of Monascus Monascus pigment. Advantage of the results of mutation breeding strain M-04 strain of red yeast
inoculation solid-state fermentation conditions are optimal amount of 6%, corn initial moisture 35%, fermentation temperature 28 ~ 32 ?. Optimum leaching process as follows: 70% ethanol-water solvent, extraction temperature 60 ?,
extraction time 2 h. The conclusion of the maize production of Monascus pigment the best external conditions.
Key words Maize; Monascus pigment; solid-state fermentation
Study on Production of Monascus Pigment in Corn
Abstract: ObjectiveTo study the new technology of producing the Monascus pigments in corn and the optimal condition of extraction process of the Monascus pigments.MethodsThe Monascus pigments were produced by fermentation of Monascus seed liquid and Monascus solid fermentation of corn.ResultsA kind of superior species M -04
was obtained and the optimum conditions of Monascus solid fermentation were the load of 6%, the ventilating temperature of 28 ~ 32 ?, and the corn initial moisture content of 35%. The optimal extraction were extraction agent of 70% alcohol-
water , the temperature of 60 ? and the time of 2
h.ConclusionThe optimal external factors of producing Monascus
pigment have been obtained.
Key words: Corn; Monascus pigment; Solid fermentation
Food coloring is an important component of food additives, it is not only widely used in food processing, in the medical field has also been widely applied . Food coloring is usually divided into two categories: synthetic
pigment and consumption of natural food pigments. Synthetic pigment as coloring and strong, bright color, good stability, ease of dissolution and to fight a series of color as well as the low cost advantages, was once widely used. However,
toxicology and analytical techniques with the continuous development of the safety of synthetic pigment challenged, the development of consumption of natural pigments is particularly important . Monascus Monascus pigment is produced during
the growth and metabolism of red natural pigment, high safety, good stability, in addition to pigment their functions, there are bacteria, enhance immunity, anti-fatigue, blood fat,
lowering blood sugar effect, therefore application of Monascus pigment can not only improve food color, but also has certain functional and nutritional value . In recent years, and the people of Monascus Monascus pigment production, application, properties and physiological function of the increasing depth, a lot of progress has been made. Monascus pigment in China a wide range of applications, using Monascus are often used in the process of preparation of rice, but in northeast China, corn is the main food crops, so this experiment use of solid fermentation of corn-based material advantages of mutation
breeding bacteria, and select The best fermentation conditions to increase yield and stability of natural pigments.
1 Materials and methods
1.1 Materials and reagents corn, rice, buckwheat, barley, malt powder were purchased in Yanji City, West Market, nutrient agar, peptone, glucose, MgSO4 * 7H2O, NaNO3, KH2PO4, by the Department of Yanbian University Medical Supply Section to buy.
1.2 Instrument sterile console; high-pressure
sterilization pot; constant temperature incubator; multi-
function shaker machine; 722 spectrophotometer.
1.3 bacteria strain M-01 M-02 M-03 M-04 were purchased in
China Collections of Industrial Microbiology.
1.4 Methods maize production Monascus pigment small scale
processes are as follows:
1.4.1 Preparation of media
Preparation of malt juice: Take up to 60 ~ 80 the purpose of crushing malt 500 g, by adding four times the water in the 60 ~ 65 ? water bath pot to keep 4 h, removed with four-layer
gauze filtration, the filtrate adjusted for total sugar concentration of about 10 .
Slant medium preparation and cultivation: malt sugar juice 1 000 ml of 5%, nutrient agar 25 g, the full mixing 121 ?, high-pressure sterilization 20 min, let cool to 50 ~ 60 ? hours of installation, each tube-packing test-tube
height of about 2 / 3 of the full cooling to solidify Taichung aseptic inoculation, at 28 ? incubator 3 ~ 4 d.
Seed culture: glucose 60 g, peptone 25 g, corn steep liquor 0.05% (w / v), NaNO3 2 g, MgSO4 * 7H2O 1 g, KH2PO4, 1 g adjusted pH 5.0 the preparation of 1 000 ml culture medium. 250 ml of flask fitted carved about 150 ml culture medium, high temperature and high pressure cooling inoculated after sterilization, at 28 ? shaker culture 3 ~ 4 d, 100 r / min.
Solid culture: corn soaked to the pH 5.0 acetic acid
solution 16 h, poured dry, adjusting water content of 33% at 121 ?, 30 min autoclave cooling, while hot shake loose, cooling stage after the aseptic inoculation volume of 3% ~ 10% (w / v), vaccination before the sterilization of all
equipment, in the alcohol lamp flame the top of the
vaccination operations. 500 ml flask 100 g of corn.
1.4.2 Preparation of Monascus pigment and Research
Red Yeast Strains and cultivation: each of the tested four strains of bacteria fermentation liquid preparation of red yeast, fermentation fermentation were determined after the dope color value, color value to identify broth are relatively high strains as the starting strain. Reposted elsewhere in the paper for free download http://
Optimal production process of exploration: Take 100 g of corn packed in 500 ml of the flask, by soaking 16 h after the pouring dry so that moisture content of 30% ~ 50% at 121 ?
within the autoclave 30 min, after cooling in the absence of
Bacteria operation Taichung inoculation volume of 3% ~ 10%, after inoculation at 28 ? incubator in culture, the first 10
days of starting out 5 g per day with 50 ml 70% ethanol at 60 ? for extraction 2 h after the test extract the color value, continuous training to the first 17 days so far.
1.4.3 Extraction of Monascus pigment
Solvent selection: taking red yeast powder four copies, each 4.0 g, respectively, with different solvent 100 ml, in constant temperature water bath extraction 30 min, to observe
its solubility, filtered residue after the absorbance measured and calculated the various solvent pigment extraction yield, determine the best extractant.
Filter extract factors: Weigh 1.0 g, 80 mesh red yeast powder, 4 copies, each with 50 ml 60%, 70%, 80%, 90% ethanol solution, to a certain temperature water bath heated extract 2,6, 10 h, and then extract the absorbance was measured
1.4.4 Monascus pigment color value is determined to take samples of 0.05 g precision, said in the 50 ml beaker, dissolved with 70% ethanol solution, and then moved to 100 ml volumetric flask diluted to the scale, Zhen Yao 30 min, put it aside to take 1.0 ml of the solution , plus 70% ethanol solution of 9 ml and mixing, with 70% ethanol solution to do
blank, using 1 cm cuvette, measured the absorbance at 505 nm absorbance value multiplied by the dilution of the solution that is to be plain red absorbance value value multiplied by 1000, divided by the sample quality, that is to be finished
color value (u / g).
2.1 Monascus Strains and Cultivation of orthogonal experimental results show that (Table 1) strains of Monascus pigment in the M-04, when the color of corn fermentation medium for the highest price, so this experiment choose M-04
strain as the starting strain , and corn for the medium for
Monascus pigment production.
Table 1 Strains and raw materials on the red yeast Monascus pigment color value of (omitted)
2.2 The optimal production process of exploration shown in Table 2 ~ 5.
Table 2 inoculum for solid fermentation (omitted)
Table 3 The initial moisture content of solid fermentation (omitted)
Table 4 fermentation temperature on the solid-
fermentation effects (abbreviated)
Table 5 of culture time on the color value of (omitted)
Extract diluted 10 times for the
Experimental results show that, from the lower production costs, shorten production time point of view, the optimum manufacturing process for the inoculum 6%, corn initial
moisture 35%, fermentation temperature 28 ~ 32 ?, temperature
cultivation 14 d.
2.3 Selection of optimal extraction process
2.3.1 the choice of extraction solvent results in table 6.
Table 6 Monascus pigment solubility in different solvents and the extraction yield (omitted)
2.3.2 ethanol concentration on the impact of Monascus pigment extraction in table 7.
Table 7 of ethanol concentration on the extraction yield of Monascus pigment affect experimental results (omitted)
2.3.3 Extraction of temperature on the impact of Monascus pigment extraction in Table 8.
Table 8 Temperature on the Rate of Monascus pigment extraction experimental results (omitted)
2.3.4 extraction time on the extraction of red pigment in table 9.
Table 9 extraction time on extraction yield of Monascus pigment affect experimental results (omitted)
The results showed that the best extraction method for 70% ethanol at 80 ? water bath extraction 2 h.
Established a corn-based bio-technology production
function with Monascus pigments, the depth of development and utilization of corn and improve the value of corn by-laws to
make a contribution. Solid-state fermentation of Monascus
pigment optimum conditions for seed culture medium inoculated
6%, corn initial moisture of 35%, fermentation temperature 28 ~ 32 ?, culture time of 14 d. The best extraction method for 70% ethanol at 80 ? water bath extraction 2 h. However,
ethanol boiling point 78.5 ?, click here to carry out large-
scale industrial production process conditions will affect the recovery of ethanol, resulting in the loss of raw materials, it will be reduced water bath temperature of 60 ?, extraction
time 2 h after little change, so take 2 h.
 Fujin Quan. Chinese red yeast and practical technology [M]. Beijing: China Light Industry Press, 1997:253.
 Lin TF, Demain A L. Effect of nutrition of Monascus sp. On formation of red pigments [J]. Appl Microbiol Biotechnol.1991, 36 (1): 70.
 Treiber LR, Reamer RA, Rooney CS, et al. Origin of monacolin L from Aspergillus Terreus cultures [J]. J antibiot, 1989,42 (1): 30. Reposted elsewhere in the paper for free Download Center http://