Double-liquid-phase fermentation method of red koji citraurin by coupled in-situ fermentation-extraction

Abstract

The invention discloses a double-liquid-phase fermentation method of red koji citraurin by coupled in-situ fermentation-extraction, belonging to the field of fermentation engineering. On the basis of a novel red koji bacterium liquid fermentation culture medium, a water-insoluble extraction phase and the basal culture medium constitute the fermentation system, thereby preventing the conversion of the citraurin to monascus red and yellow pigment, and further enhancing the conversion rate and yield of the red koji citraurin; and the double-liquid-phase extraction-fermentation coupled system is beneficial to enhancing the dissolved oxygen level, thereby ensuring the normal growth and fermentation of the red koji bacterium, promoting the secretion of the red koji pigment to the outside of cells, and lowering the negative feedback inhibiting action of the red koji fermentation product. The method disclosed by the invention can implement high-efficiency biosynthesis, release and extraction of the red koji citraurin within a short fermentation period, thereby obviously enhancing the productivity and yield of the red koji citraurin and simplifying the subsequent pigment extraction purification technique. The extractant can be recycled, thereby greatly enhancing the production efficiency and lowering the production cost.

Description

technical field

[0001] The invention relates to a fermentation method of natural monascus orange pigment, in particular to a two-liquid-phase fermentation method for extracting monascus orange pigment by coupling in-situ fermentation, and belongs to the field of fermentation engineering. Background technique

[0002] Edible orange pigment has a wide range of uses, and is widely used in bread, biscuits, pastries, beverages, edible oils, sauces, meat, instant noodles, etc. Edible orange pigment is divided into synthetic orange pigment and natural orange pigment. Natural orange pigment is divided into plant extracts and microbial fermentation products. Extracting orange pigments such as annatto from plants requires a long growth cycle, low extraction rate and relatively complicated process. At present, the natural orange pigments produced by microbial fermentation, such as monascus orange, have the potential for large-scale production. Monascus orange pigment is divided into...

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