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红曲发酵过程中杂菌污染原因分析
http://www.100md.com 2007年2月1日 《食品与药品·A版》 2007年第2期
红曲发酵过程中杂菌污染原因分析

     摘要:目的查找红曲霉菌发酵过程中出现大面积污染造成发酵产量、含量严重下降的原因。方法随机对照分组实验,对实验数据结果作对比分析判断。结果由菌种造成的污染率约为4.31%;由接种操作造成的污染率约为1.76%。结论菌种不纯、接种操作不规范是造成污染的主要原因。

    关键词:红曲霉菌;发酵;染菌

    中图分类号:TS202.3文献标识码:A文章编号:1672-979X(2007)02-0040-02

    Analysis on Cause of Bacterial Contamination during Fermentation of Monascus purpureus

    LIU Chun-mei; CHEN Xiu-peng; HAN Ying

    (Beijing Dawn Aerospace Bio-tech Co., Ltd., Beijing 100086, China)

    Abstract:Objective To analyze the reasons of bacterial contamination in large areas which leads to the reduction of productivity during the fermentation of Monascus purpureus. Methods The results from a controlled randomized trial were observed and analyzed. Results The rate of contamination from Monascus seed was about 4.31% and that from nonstandard vaccination practices was about 1.76%. Conclusion The impurity of Monascus seed and nonstandard vaccination practices are the main reasons of bacterial contamination in large areas.

    Key words:Monascus purpureus; fermentation; bacterial contamination

    红曲是我国传统的发酵产品 ......

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