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。
Optimization of solid-state fermentation technology of functional Monascus
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.
Monacolin Ksolid-state fermentationprecursor substancesfermentation process optimization
NETL
NSTL
万方数据
维普
