Production of red mold rice using a modified Nagata type koji maker.

in Sciences Citation Index(SCI), 科學引文索引資料庫(SCI)
標題Production of red mold rice using a modified Nagata type koji maker.
出版類型SCI(Sciences Citation Index)
AuthorsCHIU CHIU HSIA, 邱秋霞, Yuan-Kuang Guu 古源光, Tzu-Ming Pan 潘子明, & Kuang-Huei Ni 倪光輝
出版日期2006 / 11

In this research, a commercial koji maker with a
rotary perforated bed of 5-m diameter was modified for red
mold rice production. Monascus purpureus BCRC 31499
was selected for its high production capacities of monacolin
K and red pigment. The selected strain was first cultivated in
a 120-l submerged type fermentor at 34°C and 2 vvm
aeration rate with 60 rpm agitation for 5 days using 20%
liquefied rice porridge as carbon source. The high concentration
red mold rice broth (>3.5 g/ml) was harvested for
inocula and well mixed with cooked rice to an initial
concentration of 2% v/w. The inoculated cooked rice then
was directed into the modified koji maker, in which
temperature and humidity profiles were kept at varied levels
at different stages, respectively. Air was circulated to remove
fermentation heat while the perforated bed rotated slowly for
providing mild agitation. Lag phase of the Monascus sp. in
the modified koji maker was determined to be 16 h by the
time the koji temperature raised rapidly. Water was added
into the koji bed by a water curtain at the 36th hour to keep
the moisture content of the rice koji at 50% or above. At the
final stage, temperature was adjusted to 34°C to direct red
pigment production. After 7 days, 1,200-kg high quality red
mold rice was harvested per batch. Labor costs, space, and
fermentation time were reduced tremendously compared
with those made by traditional methods.

期刊名稱Appl Microbiol Biotechnol. 73:297-304.
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