红曲菌固态发酵技术优化与应用

摘要：红曲菌（Monascus）作为一种药食同源的微生物，在我国具有悠久的应用历史。近年来，随着生物技术的不断进步，红曲菌固态发酵技术优化取得了显著成果，为红曲菌功能性成分的高效生产和应用提供了新思路。文章阐述了红曲菌固态发酵技术的研究进展，探讨了发酵过程的优化及其在食品、医药等领域的应用前景。

关键词：红曲菌；固态发酵；功能性成分；优化；应用前景

中图分类号：TS201.3文献标志码：A文章编号：1000-9973（2025）03-0219-04

Optimization and Application of Solid-State Fermentation

Technology of Monascus

CHEN Yang1， YANG Ya-jing1， SONG Lai-sheng2， HONG Hou-sheng1，3*

（1.College of Biotechnology and Pharmaceutical Engineering， Nanjing Tech University， Nanjing 211816，

China; 2.College of Chemistry and Molecular Engineering， Nanjing Tech University，

Nanjing 211816， China; 3.Nanjing Huike Bioengineering Equipment Co.， Ltd.，

Nanjing 210009， China）

Abstract： As a homologous microorganism of medicine and food， Monascus has a long history of application in China. In recent years， with the continuous progress of biotechnology， the optimization of solid-state fermentation technology of Monascus has achieved remarkable achievements， which has provided new ideas for the efficient production and application of Monascus functional components. In this paper， the research progress of solid-state fermentation technology of Monascus is reviewed， and the optimization of fermentation process and its application prospect in food， medicine and other fields are discussed.

Key words： Monascus; solid-state fermentation; functional components; optimization; application prospect

收稿日期：2024-08-24

基金项目：国家高技术研究发展计划‘863计划’项目（2012AA021201）

作者简介：陈阳（2001—），女，硕士研究生，研究方向：工业微生物固态纯培养技术。（剩余9513字）