降脂红曲高产Monacolin K生产工艺优化

doi:10.3969/j.issn.1673-1689.2020.02.013

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降脂红曲高产Monacolin K生产工艺优化
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                        10.3969/j.issn.1673-1689.2020.02.013
                    
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Process Optimization for Enhanced Production of Monacolin K by Lipid-Lowering Monascus

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摘要:

为了提高降脂红曲中功能性成分Monacolin K的产量，降低生产成本，作者从多株红曲菌中筛选出高产Monacolin K的菌株为红色红曲菌9901。以不同品种的大米作为红曲菌固态发酵基质，确定广西早籼米为红色红曲菌9901产Monacolin K的最适基质，并对其高产的原因进行了初步分析，随后对发酵时间、抖料次数、变温时间、加水量及接种体积分数进行单因素实验。在此基础上用Design-Expert对红色红曲菌9901固态发酵产Monacolin K 进行响应面分析，确定最适合红色红曲菌9901固态发酵产Monacolin K条件为:以初始含水量为10%左右的广西早籼米作为固态发酵基质，加水量为45 mL，接种体积分数为10 %，先于30 ℃培养50 h，然后变温到25 ℃培养至20 d，在此条件下Monacolin K产量达到10 453.07 mg/kg，比优化前提高了48.97%。

Abstract:

In order to improve the yield of Monacolin K in lipid-lowering Monascus and reduce the production cost，seven strains of Monascus were screened for the efficient production of Monacolin K in this study. Among the tested strains，Monascus ruber 9901 was found to be the most suitable one for the purpose. Various kinds of rice were used as substrates for Monacolin K production by solid-state fermentation of Monascus ruber 9901，among which Guangxi indica rice was found as the best substrate. Afterwards，the appropriate fermentation time，the shaking frequency，the time of temperature adjustment，the amount of water addition and inoculation were systematically studied by single factor experiments. Based on these results，the response surface design was further used for the process optimization. The results showed that the optimal conditions were 45 mL water amount，10% inoculation amount，and incubated at 30 ℃ for 50 h followed with 25 ℃ until 20 d. Under the optimal conditions，the maximal yield of Monacolin K reached 10 453.07 mg/kg，corresponding to 48.97% higher than that of the control.

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邢宏博,张薄博,许赣荣,刘仁春,张耀,江云,张大永.降脂红曲高产Monacolin K生产工艺优化[J].食品与生物技术学报,2020,39(2):97-103.

XING Hongbo, ZHANG Bobo, XU Ganrong, LIU Renchun, ZHANG Yao, JIANG Yun, ZHANG Dayong. Process Optimization for Enhanced Production of Monacolin K by Lipid-Lowering Monascus[J]. Journal of Food Science and Biotechnology,2020,39(2):97-103.

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在线发布日期: 2020-05-18
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