功能性红曲固态发酵工艺优化
Optimization of solid-state fermentation technology of functional Monascus
孙秋婉 1洪厚胜2
作者信息
- 1. 南京工业大学生物与制药工程学院,江苏南京 211816
- 2. 南京工业大学生物与制药工程学院,江苏南京 211816;南京汇科生物工程设备有限公司,江苏南京 210009
- 折叠
摘要
为提高功能性红曲中酸式Monacolin K的产量,优化红曲的固态发酵工艺.以紫色红曲菌(Monascus purpureus)为发酵菌株进行固态发酵,以酸式Monacolin K产量为评价指标,采用单因素和响应面试验对其发酵条件进行优化,通过扫描电镜观察添加L-蛋氨酸后的形态变化.结果表明,最佳发酵条件为装料量100g/500 mL,大豆粉添加量2.3％,甘油添加量2.5％、L-蛋氨酸添加量0.1％、接种量16.0％,变温发酵24 d(即前3 d 30 培养,后21 d 20℃低温培养,并在低温发酵第4天加入L蛋氨酸).此优化条件下,酸式Monacolin K产量平均值为21.00 mg/g,比优化前(2.95 mg/g)提高了85.95％.添加L-蛋氨酸能使红曲霉菌丝体更为粗壮,细胞壁、细胞膜的通透性增加,产物积累形成的反馈抑制程度降低,从而使Monacolin K产量得到提升.该研究通过优化功能性红曲发酵工艺,有效地提高了红曲米中酸式Monacolin K的产量.
Abstract
To increase the yield of acidic Monacolin K in functional Monascus,the solid-state fermentation technology was optimized.Using Monascus purpureus as the fermentation strain to perform solid-state fermentation and acid Monacolin K yield as the evaluation index,the fermenta-tion conditions were optimized by single factor and response surface tests the morphological changes of Monascus with L-methionine addition were observed by scanning electron microscopy.The results showed that the optimal fermentation conditions were as follows:loading volume 100 g/500 ml,soybean powder 2.3％,glycerol 2.5％,L-methionine 0.1％,and inoculum 16.0％,variable temperature fermentation 24 d(30℃ for the first 3 d and 20 ℃for the last 21 d,L-methionine was added on the 4th day of low temperature stage).Under the optimal conditions,the average yield of acidic Mona-colin K was 21.00 mg/g,which was 85.95％higher than that before optimization(2.95 mg/g).It was found that the addition of L-methionine made the mycelium of Monacolin more robust,the permeability of cell wall and cell membrane increased,and the feedback inhibition of product accumulation was reduced,resulting in increased Monacolin K production.In this study,by optimizing the fermentation process of functional Monascus,the yield of acid Monacolin K in red kojic rice was effectively increased.
关键词
莫纳可林K/固态发酵/前体物质/发酵工艺优化Key words
Monacolin K/solid-state fermentation/precursor substances/fermentation process optimization引用本文复制引用
基金项目
国家高技术研究发展计划(863计划)(2012AA021201)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据