|
Abstract
|
Article Information:
Optimization of Process Conditions of Monascus Seed Koji by Orthogonal Test Design
Qiu Lin, Jian-Gang Yang, Ying-Ying Ma, Yan Lin and He-chuan Wu
Corresponding Author: Ying-Ying Ma
Submitted: July 29, 2014
Accepted: September 13, 2014
Published: February 10, 2015 |
Abstract:
|
On the basis of single-factor test, we conducted optimization study on the three major factors (material moisture content, cultivation time, temperature) that affect the production of purebred Monascus spores through orthogonal trial. The results show that, in the trial-level range, moisture content of materials and cultivation time have larger effect on the test results, while the cultivation temperature has little effect. The optimum conditions in preparation of purebred Monascus seed koji are: 60% moisture content of materials, 5 d cultivation time, 35°C cultivation temperature, 0.1 mL inoculation, 10 g filling and 0.2% lactic acid. To verify this test scheme, ultimately the number of spores produced by Monascus is 3.35×107/g.
Key words: Monascus, process optimization, purebred mould starter, spores production conditions, , ,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
Qiu Lin, Jian-Gang Yang, Ying-Ying Ma, Yan Lin and He-chuan Wu, . Optimization of Process Conditions of Monascus Seed Koji by Orthogonal Test Design. Advance Journal of Food Science and Technology, (4): 250-254.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
