CN112430635A - Fermentation method for low-yield citrinin and high-yield water-soluble monascus yellow pigment - Google Patents
Fermentation method for low-yield citrinin and high-yield water-soluble monascus yellow pigment Download PDFInfo
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- 238000000855 fermentation Methods 0.000 title claims abstract description 92
- 230000004151 fermentation Effects 0.000 title claims abstract description 92
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 title claims abstract description 42
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 39
- 239000001052 yellow pigment Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims description 30
- 239000001963 growth medium Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 238000011218 seed culture Methods 0.000 claims abstract description 17
- 230000033228 biological regulation Effects 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000010564 aerobic fermentation Methods 0.000 claims abstract description 7
- 230000001105 regulatory effect Effects 0.000 claims abstract description 6
- 239000003153 chemical reaction reagent Substances 0.000 claims abstract description 5
- 238000009423 ventilation Methods 0.000 claims abstract description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 10
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 9
- 235000020188 drinking water Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
- 241000031003 Monascus ruber Species 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000007836 KH2PO4 Substances 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- 239000002609 medium Substances 0.000 claims description 4
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 4
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 claims description 3
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000008223 sterile water Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000005526 G1 to G0 transition Effects 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 230000003321 amplification Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000003199 nucleic acid amplification method Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 235000019260 propionic acid Nutrition 0.000 claims description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 2
- 230000003068 static effect Effects 0.000 claims description 2
- 235000015099 wheat brans Nutrition 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 239000000049 pigment Substances 0.000 description 6
- 229940026314 red yeast rice Drugs 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000001514 detection method Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 244000113306 Monascus purpureus Species 0.000 description 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 231100000678 Mycotoxin Toxicity 0.000 description 2
- 238000004895 liquid chromatography mass spectrometry Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000002636 mycotoxin Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
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- 210000003734 kidney Anatomy 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 229940057059 monascus purpureus Drugs 0.000 description 1
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- 210000000056 organ Anatomy 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
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- C12P17/00—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms
- C12P17/18—Preparation of heterocyclic carbon compounds with only O, N, S, Se or Te as ring hetero atoms containing at least two hetero rings condensed among themselves or condensed with a common carbocyclic ring system, e.g. rifamycin
- C12P17/181—Heterocyclic compounds containing oxygen atoms as the only ring heteroatoms in the condensed system, e.g. Salinomycin, Septamycin
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
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Abstract
The invention belongs to the technical field of fermentation engineering, and particularly relates to a fermentation method for producing citrinin at low yield and water-soluble monascus yellow pigment at high yield. The fermentation steps are mainly characterized in that the fermentation regulation is as follows: inoculating the obtained seed culture solution into fermentation culture medium at a ratio of 5-20%, and performing aerobic fermentation at 28-34 deg.C, 200-600rpm, pH 4.5-5.5 and ventilation ratio 0.1-0.3 (V/V.m) 4-6 days before; fermenting for 4-6 days, and performing low-citrinin operation until fermentation is finished; the fermentation regulation and control means that the fermentation temperature is adjusted to 35-38 ℃ after the fermentation is carried out for 4-6 days; regulating pH value of the fermentation liquid to 1.0-1.2 with pH regulating reagent. The invention has low fermentation cost and is very beneficial to the expanded industrialized production of the product. Meanwhile, the finished product of the water-soluble monascus yellow pigment with low citrinin is obtained by an effective means, so that the safety of the product is effectively improved.
Description
Technical Field
The invention belongs to the technical field of fermentation engineering, and particularly relates to a fermentation method for producing citrinin at low yield and water-soluble monascus yellow pigment at high yield.
Background
The monascus pigment is one of natural pigments and is obtained by fermenting monascus. The pigment obtained by liquid fermentation of Monascus purpureus is mostly intracellular pigment and is not water-soluble. The monascus is easy to produce mycotoxin citrinin in the fermentation process. The appearance of citrinin has adverse effects on the safety and quality of monascus pigment products, the production industry pays great attention to the problem of monascus citrinin, and enterprises in the industry actively search for a monascus pigment production process method with low citrinin.
Citrinin is a mycotoxin harmful to humans and animals. The major target organ for citrinin is the kidney, which can cause teratogenesis, tumors, and mutations. The existence of citrinin seriously threatens the export of the red yeast rice in China. New standards for red yeast rice and related products exported in China have been formulated in Europe and America, and the content of citrinin in red yeast rice and related products is strictly limited. At present, the content of citrinin in related red yeast rice products in China becomes a bottleneck problem limiting the export of red yeast rice and related products in China.
Disclosure of Invention
Aiming at the technical defects, the invention provides a fermentation method for producing the high-yield water-soluble monascus yellow pigment with low-yield citrinin.
In order to solve the technical problems, the technical scheme of the invention is as follows: a fermentation method for producing citrinin with low yield and water-soluble monascus yellow pigment with high yield comprises the following fermentation steps: firstly, performing activation and amplification culture on monascus strains, inoculating spore liquid into a bran solid culture medium, and performing static culture to enable monascus mycelia and spores to reach a stationary phase to obtain bran seeds; secondly, wheat bran seeds are inoculated into a seed culture medium for seed expansion culture, and a seed solution is obtained after the seed expansion culture is carried out until logarithmic phase; inoculating the seed culture solution obtained in the step two into a fermentation culture medium according to the proportion of 5-20% (V/V), and performing aerobic fermentation at the temperature of 28-34 ℃, the rotation speed of 200 plus materials of 600rpm, the pH value of 4.5-5.5 and the ventilation ratio of 0.1-0.3 (V/V.m) 4-6 days ago; in the fermentation production, the air flow rate is generally expressed by the aeration rate, and is usually expressed by the air volume rate per unit volume of the bai culture solution in one minute (V/V.m). Performing fermentation regulation and control operation of low citrinin after fermenting for 4-6 days until the fermentation is finished; the fermentation regulation and control means that the fermentation temperature is adjusted to 35-38 ℃ after the fermentation is carried out for 4-6 days; regulating pH value of the fermentation liquid to 1.0-1.2 with pH regulating reagent. The citrinin is easy to damage under the environment of high temperature and low pH, and the characteristic of the citrinin is utilized to reduce the concentration of the citrinin in the fermentation liquor. In the present invention, V/V means a volume ratio and WT means a mass ratio.
Further: in the fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment, the pH adjusting reagent is at least one of citric acid, phosphoric acid, hydrochloric acid, acetic acid and propionic acid. The Monascus strain in the step (i) is Monascus ruber (Monascus ruber) CGMCC NO.10910 or Monascus GIM 3.592, and the two microorganisms are common microorganisms in fermentation engineering in the field.
The bran solid culture medium of the step I comprises 10-15g of bran and water according to the ratio of 1: 2, placing into a 1000ml triangular flask, adding 1 layer of white cloth into 8 layers of gauze, sealing, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, and culturing for 1 day.
The activation method of the first step is that freeze-dried bacterium powder or glycerol preservation bacterium liquid is used as an original strain and inoculated in a slant test tube culture medium, and the slant test tube seed is obtained after culture for 7 to 14 days at 28 ℃; the slant test tube seeds are washed with 5ml of sterile water to elute spores, and then inoculated into a bran solid culture medium to be cultured for 5-10 days at the temperature of 30 ℃.
The test tube slant culture medium of the first step comprises 2g of glucose, 5g of corn flour, 10mL of bean concentrate and KH per 100mL of slant culture medium2PO4 0.5g，MgSO40.2g, agar 2g, and drinking water with constant volume of 100mL and natural pH.
In the invention, natural pH means that pH value does not need special acid-base regulation and control, and the natural meaning is achieved.
The seed culture medium of the second step comprises 2g of glucose, 5g of corn flour, 10mL of bean concentrate and KH in every 100mL of seed culture medium2PO4 0.5g，MgSO40.2g, 100mL of drinking water with natural pH.
The seed culture conditions of the second step are as follows: inoculating the solid seeds in the step I into a seed culture medium according to the proportion of 0.01-0.1%, culturing at the temperature of 28-32 ℃ and the rotation speed of 200 plus 400rpm for 40-60h, and performing aerobic fermentation to obtain a seed liquid in the logarithmic phase.
The fermentation medium comprises 20g of glucose, 0.5g of corn flour and 1mL of soybean concentrate (NH) in each 100mL of seed culture medium4)2SO4 3g，KH2PO4 0.3g，MgSO4 0.1g,MnSO4·H2O5.0mg, 100mL of drinking water with natural pH.
Compared with the prior art, the fermentation method for the high-yield water-soluble monascus yellow pigment with low-yield citrinin has low fermentation cost and is very beneficial to the expanded industrialized production of the product. Meanwhile, the finished product of the water-soluble monascus yellow pigment with low citrinin is obtained by an effective means, so that the safety of the product is effectively improved.
Detailed Description
The present invention is further illustrated by the following specific examples. The following procedures, which are not described in detail, can be performed according to the molecular biology laboratory manual.
Example 1
Preparation of seed liquid: inoculating lyophilized powder of Monascus ruber (Monascus ruber) CGMCC NO.10910, or Monascus ruber (Monascus anka) GIM 3.592 or glycerol stock solution into test tube slant culture medium (each 100mL of slant culture medium contains glucose 2g, corn flour 5g, bean concentrate 10mL, KH2PO4 0.5g，MgSO40.2g, agar 2g, and drinking water with constant volume of 100mL and natural pH. ) Culturing at 28 deg.C for 7-14 days. Eluting spore with 5ml sterile water, inoculating into bran solid culture medium (10-15 g bran and water at a ratio of 1: 2), placing into 1000ml triangular flask, sealing with 8 layers of gauze and 1 layer of white cloth, sterilizing at 121 deg.C for 40min, and culturing at 30 deg.C for 5-10 days. Inoculating solid seed into 10L seed culture medium (containing glucose 2g, corn flour 5g, bean concentrate 10mL, KH per 100mL seed culture medium) at a ratio of 0.05% (V/V)2PO4 0.5g，MgSO40.2g, 100mL of drinking water with natural pH. ) Culturing at 28-32 ℃ and 200-400rpm for 40-60h, and performing aerobic fermentation to obtain seed liquid in logarithmic phase.
Early fermentation: after the seed liquid is cultured and matured, 3L of the seed liquid is weighed according to the proportion of 10 percent and is inoculated into 30L of fermentation medium (each 100mL of the seed medium contains 20g of glucose, 0.5g of corn flour and 1mL of bean concentrate), (NH)4)2SO4 3g，KH2PO4 0.3g，MgSO40.1g,MnSO4·H2O5.0mg, 100mL of drinking water with natural pH. ) Aerobic fermentation is carried out for 5 days at 30 ℃, 200-600rpm, pH 4.0 and ventilation ratio of 0.2.
③ fermentation at later stage: and (5) after fermentation culture for 5 days, performing low-citrinin fermentation regulation and control operation until the fermentation is finished. On the 6 th day of fermentation, 50% (WT) phosphoric acid was added at a rate of 100ml/h, the pH of the fermentation broth was adjusted to 1.0, the fermentation temperature was adjusted to 37-38 ℃, and the fermentation was continued until the 10 th day.
And fourthly, detecting the water-soluble monascus yellow pigment: taking and placing fermentation liquor in a tank, centrifuging at high speed at 15000rpm for 20min to obtain supernatant, diluting with pure water by 1000 times, measuring the light absorption value at the characteristic wavelength of 350nm to be 0.502 by using an ultraviolet spectrophotometer, and calculating to obtain the water-soluble monascus yellow pigment with the color value of 502 u/mL. Taking the supernatant, using a liquid chromatograph-mass spectrometer, and adopting an immunoaffinity column-liquid chromatograph-mass spectrometer to detect the citrinin, wherein the detection result of the citrinin is 492ng/mL before regulation, and the content of the citrinin in fermentation liquor placed in a tank is 28ng/mL after regulation.
Example 2
Preparation of seed liquid: the procedure of example 1 was repeated.
Early fermentation: the same procedure as in EXAMPLE 1.
③ fermentation at later stage: and (5) after fermentation culture for 5 days, performing low-citrinin fermentation regulation and control operation until the fermentation is finished. On the 6 th day of fermentation, 0.5moL L hydrochloric acid solution is added at a speed of 100ml/h to adjust the pH of the fermentation liquor to 1.0, the fermentation temperature is adjusted to 37-38 ℃, and the fermentation is continued until the 10 th day.
And fourthly, detecting the water-soluble monascus yellow pigment: same as example 1 step (iv). The result showed 496u/mL of water-soluble monascus yellow pigment. The citrinin is detected by adopting an immunoaffinity column-liquid chromatography-mass spectrometry method, the detection result of the citrinin is 248ng/mL before regulation and control, and the content of the citrinin in fermentation liquor placed in a tank after regulation and control is 21 ng/mL.
Example 3:
preparation of seed liquid: the procedure of example 1 was repeated.
Early fermentation: the same procedure as in EXAMPLE 1.
③ fermentation at later stage: and (5) after fermentation culture for 5 days, performing low-citrinin fermentation regulation and control operation until the fermentation is finished. On the 6 th day of fermentation, 30% phosphoric acid solution and 0.2moL of hydrochloric acid mixed solution are added at a speed of 100ml/h to adjust the pH of the fermentation liquor to 1.0, the fermentation temperature is adjusted to 37-38 ℃, and the fermentation is continued until the 10 th day.
And fourthly, detecting the water-soluble monascus yellow pigment: same as example 1 step (iv). The result showed that the water-soluble monascus yellow pigment color number was 509 u/mL. The citrinin is detected by adopting an immunoaffinity column-liquid chromatography-mass spectrometry method, the detection result of the citrinin is adjusted to be 520ng/mL before regulation, and the content of the citrinin in fermentation liquor placed in a tank is adjusted to be 25ng/mL after regulation.
It should be understood that the examples are merely for illustrative purposes and are not intended to limit the scope of the present invention. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (9)
1. A fermentation method for producing citrinin with low yield and water-soluble monascus yellow pigment with high yield comprises the following fermentation steps:
firstly, performing activation and amplification culture on monascus strains, inoculating spore liquid into a bran solid culture medium, and performing static culture to enable monascus mycelia and spores to reach a stationary phase to obtain bran seeds;
secondly, wheat bran seeds are inoculated into a seed culture medium for seed expansion culture, and a seed solution is obtained after the seed expansion culture is carried out until logarithmic phase;
inoculating the seed culture solution obtained in the step two into a fermentation culture medium according to the proportion of 5-20% (V/V), and performing aerobic fermentation at the temperature of 28-34 ℃, the rotation speed of 200 plus materials of 600rpm, the pH value of 4.5-5.5 and the ventilation ratio of 0.1-0.3 (V/V.m) 4-6 days ago; performing fermentation regulation and control operation of low citrinin after fermenting for 4-6 days until the fermentation is finished;
the fermentation regulation and control means that the fermentation temperature is adjusted to 35-38 ℃ after the fermentation is carried out for 4-6 days; regulating pH value of the fermentation liquid to 1.0-1.2 with pH regulating reagent.
2. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the pH adjusting reagent is at least one of citric acid, phosphoric acid, hydrochloric acid, acetic acid and propionic acid.
3. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the Monascus strain in the step (i) is Monascus ruber (Monascus ruber) CGMCC NO.10910 or Monascus GIM 3.592.
4. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the bran solid culture medium of the step I comprises 10-15g of bran and water according to the ratio of 1: 2, placing into a 1000ml triangular flask, adding 1 layer of white cloth into 8 layers of gauze, sealing, sterilizing at 121 deg.C for 40min, cooling to 35 deg.C, and culturing for 1 day.
5. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the activation method of the first step is that freeze-dried bacterium powder or glycerol preservation bacterium liquid is used as an original strain and inoculated in a slant test tube culture medium, and the slant test tube seed is obtained after culture for 7 to 14 days at 28 ℃; the slant test tube seeds are washed with 5ml of sterile water to elute spores, and then inoculated into a bran solid culture medium to be cultured for 5-10 days at the temperature of 30 ℃.
6. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the test tube slant culture medium of the first step comprises 2g of glucose, 5g of corn flour, 10mL of bean concentrate and KH per 100mL of slant culture medium2PO4 0.5g，MgSO40.2g, agar 2g, and drinking water with constant volume of 100mL and natural pH.
7. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the seed culture medium of the second step comprises 2g of glucose, 5g of corn flour, 10mL of bean concentrate and KH in every 100mL of seed culture medium2PO4 0.5g，MgSO40.2g, 100mL of drinking water with natural pH.
8. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the seed culture conditions of the second step are as follows: inoculating the solid seeds in the step I into a seed culture medium according to the proportion of 0.01-0.1%, culturing at the temperature of 28-32 ℃ and the rotation speed of 200 plus 400rpm for 40-60h, and performing aerobic fermentation to obtain a seed liquid in the logarithmic phase.
9. The fermentation method of the low-yield citrinin high-yield water-soluble monascus yellow pigment according to claim 1, wherein the fermentation method comprises the following steps: the fermentation medium comprises 20g of glucose, 0.5g of corn flour and 1mL of soybean concentrate (NH) in each 100mL of seed culture medium4)2SO4 3g，KH2PO4 0.3g，MgSO4 0.1g,MnSO4·H2O5.0mg, 100mL of drinking water with natural pH.
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| CN103224958A (en) * | 2013-04-10 | 2013-07-31 | 上海交通大学 | Method for preparing monascus pigment through extraction fermentation and pH value regulation |
| CN104498528A (en) * | 2014-12-25 | 2015-04-08 | 天津科技大学 | Monascus fermentation method for low-yield citrinin and high-yield monascorubin |
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