红曲发酵过程中杂菌污染原因分析
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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
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