Proceedings of the Korean Society of Food and Cookery Science Conference (한국식품조리과학회:학술대회논문집)
- 1993.05a
- /
- Pages.149-159
- /
- 1993
Solid-State Fermentation of Rice by Monascus Purpureus
- Lucas, Juergen (Institute of Food Technology, University of Bonn) ;
- Schumacher, Jens (Institute of Food Technology, University of Bonn) ;
- Kunz, Benno (Institute of Food Technology, University of Bonn)
- Published : 1993.05.01
Abstract
The concept of Solid-State Fermentation is briefly explained in comparison to other fermentation principles, and several types of fermenters are presented. A recently developed "Swing Reactor" for SSF is shown. When inoculated on rice, the mould Monascus purpureus forms red pigments, Which can be used as food colors (Ang-kak, Red Rice). By Response Surface Methodology, serveral factors have been optimized for maximal red colour formation. Showing that presoaking time of rice, pH of soaking water, age of preculture and inoculum size were not of importance within the observed limits. For a fermentation time of 7 days, start humidity is optimal at 34% and temperature is optimal at 28.8 C. These results of small scale fermentation could be transferred to the Swing Reactor.
Keywords