紅曲霉液態(tài)發(fā)酵過(guò)程中桔霉素的動(dòng)態(tài)監(jiān)測(cè)
DOI:10.3969/j.issn.1000-9973.2025.05.003
中圖分類(lèi)號(hào):TS207.4 文獻(xiàn)標(biāo)志碼:A 文章編號(hào):1000-9973(2025)05-0015-05
Dynamic Monitoring of Citrinin During Liquid Fermentation of Monascus
WANG Xuan, SHI Xin-yun, CHEN Xin,WANG Wei-ping (School of Life and Health Sciences,Hubei University of Technology,Wuhan 43O068,China)
Abstract: Citrinin is the most common mycotoxin produced by Penicillium and Aspergillus , which is usually found in Monascus products. At present,various methods have been developed for the detection of citrinin,but most of these methods require expensive equipment and professional operation,resulting in high costs. In this study,in order to detect citrinin more conveniently and accurately,the bacteriostatic activity of citrinin is utilized to monitor citrinin dynamically during fermentation by the inhibition zone method and to test the bacteriostatic activity of Monascus red pigment. The experimental results show that the change trend of the inhibition zone diameter of citrinin is basically consistent with the results detetermined by HPLC,and the inhibition zone method could be used to accurately monitor the citrinin production during the fermentation of Monascus. The Monascus red pigment does not show resistance to Bacillus subtilis in the concentration range of 25~400U/mL ,and the interference of Monascus red pigment on the accuracy of citrinin determination by the inhibition zone method can be excluded. Compared with HPLC,the inhibition zone method is simpler for determining citrinin. The linear correlation coeficient between the inhibition zone diameter and the content of citrinin is O.975,indicating a higher linear fiting degre and accurate detection of citrinin content,which has provided a simple method for the industrial detection of citrinin content.
Key words:Monascus;liquid fermentation;citrinin;inhibition zone
紅曲制品常被用作食品添加劑,得益于其所產(chǎn)生的有益次級(jí)代謝物在食品或飲品中的廣泛使用 [1-2] 0紅曲色素作為天然色素,可以通過(guò)固態(tài)或液態(tài)發(fā)酵獲得,具有較高的營(yíng)養(yǎng)價(jià)值。(剩余8403字)
-
-
- 中國(guó)調(diào)味品
- 2025年05期
- 烘干溫度對(duì)八角揮發(fā)性成分的影響...
- 低壓靜電場(chǎng)對(duì)家庭預(yù)制菜豆角燒牛...
- 紅曲霉液態(tài)發(fā)酵過(guò)程中桔霉素的動(dòng)...
- 模糊數(shù)學(xué)感官評(píng)價(jià)結(jié)合隨機(jī)質(zhì)心映...
- 雞腿菇蛋白提取工藝優(yōu)化及其抗氧...
- 妥甸醬油發(fā)酵功能菌株篩選及應(yīng)用...
- 有色膠原蛋白膜的制備及性能研究...
- 麥胚百香果發(fā)酵乳的研制...
- 重組海鱸魚(yú)牛排加工工藝及其品質(zhì)...
- 超高壓結(jié)合植物提取物對(duì)冷鮮清遠(yuǎn)...
- 響應(yīng)面法優(yōu)化石斑魚(yú)骨酶解工藝及...
- 貝萊斯芽孢桿菌胞外多糖的純化表...
- 乳酸菌與酵母菌協(xié)同發(fā)酵對(duì)甜面醬...
- 凍干果蔬粉對(duì)牦牛肉干嫩度和風(fēng)味...
- 針葉櫻桃提取物對(duì)預(yù)油炸素食丸貯...
- 高產(chǎn)細(xì)菌素乳酸菌的篩選及發(fā)酵工...
- 紫蘇脫腥液對(duì)黃顙魚(yú)脫腥和魚(yú)湯風(fēng)...
- 超微粉碎對(duì)芹菜葉粉品質(zhì)及加工特...
- 不同干制方式對(duì)沙果切片的物化性...
- 基于響應(yīng)面法和模糊數(shù)學(xué)法優(yōu)化“...
- 即食雞湯高壓燉煮-殺菌結(jié)合的熱...
- 紫薯黃豆復(fù)合發(fā)酵工藝優(yōu)化及風(fēng)味...
- 谷氨酸發(fā)酵-美拉德反應(yīng)制備鮮味...
- 即食山菌菜生產(chǎn)工藝研究及其品質(zhì)...
- 模糊數(shù)學(xué)與響應(yīng)面法結(jié)合的杏鮑菇...
- 超聲波結(jié)合燕麥膳食纖維對(duì)牛肉丸...
- 5G環(huán)境下香辛料粉生產(chǎn)車(chē)間溫濕...
- 高效液相色譜法測(cè)定鑲制品中苯并...
- 基于電子鼻和GC-MS法分析不...
- 不同產(chǎn)地青花椒中揮發(fā)性香氣物質(zhì)...
- 豌豆皮膳食纖維在面條中應(yīng)用特性...
- 蜂花粉黃酮的固態(tài)發(fā)酵提取工藝優(yōu)...
- 超聲輔助百香果皮花青素的提取工...
- 白芍多糖的提取動(dòng)力學(xué)及其抗氧化...
- 郫縣豆瓣中微生物及揮發(fā)性成分研...