富含莫纳可林K燕麦红曲的快速发酵

doi:10.3969/j.issn.1673-1689.2020.06.009

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富含莫纳可林K燕麦红曲的快速发酵
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                        10.3969/j.issn.1673-1689.2020.06.009
                    
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Rapid Fermentation of Red Fermented Oats Rich in Monacolin K

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摘要:

为获取富含莫纳可林K（Monacolin K，MK）的燕麦红曲，以可高产MK不产桔霉素的丛毛红曲菌（Monascus pilosus）MS-1为实验菌株，以裸燕麦（文中涉及燕麦均指裸燕麦）为发酵基质，在优化燕麦红曲固态发酵培养基配方的基础上，通过添加营养因子缩短发酵周期。结果表明，燕麦红曲的基本发酵参数为含水质量分数、粉碎度、乳酸添加量、MgSO4·7H₂O添加量、装样量和接种量分别为33.35%、20目、0.6 mL/hg、0.007 mol/kg、75 g和10 mL/hg，在30 ℃发酵3 d后转入25 ℃发酵至14 d。在上述培养基中添加质量分数2%大豆分离蛋白，发酵14 d后燕麦红曲MK产量比对照提高32.63%，为19.77 mg/g。发酵至26 d时MK的产量最高，为41.85 mg/g。该研究可为燕麦精深加工提供新思路，对提高功能红曲的生产效率也具有借鉴意义。

Abstract:

In order to obtain red fermented oats (RFO) rich in monacolin K (MK), the study used a high MK but non-citrinin producing strain Monascus pilosus MS-1 and naked oats, optimized the medium and shortened the fermentation cycle by adding nutrients. The results showed that the basic fermentation parameters of RFO were moisture content 33.35%, comminution degree 20 mesh, lactic acid 0.6 mL/hg, MgSO₄·7H₂O 0.007 mol/kg, volume of sample loading 75 g and inoculum size 10 mL/hg, respectively. After fermentation at 30 ℃ for 3 days, the RFO were transferred to 25 ℃ up to 14 days. The MK yield (19.77 mg/g) was 32.63% higher than that of control when 2% soybean protein was added to the aforementioned optimized medium. The highest MK yield of 41.85 mg/g was obtained after 26 days fermentation. This study can provide a novel thinking for the deep processing of oats, and it can also be used as a reference for improving the productive efficiency of functional red yeast rice.

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李坚华,徐方,吴佩芝,胡婷,冯艳丽.富含莫纳可林K燕麦红曲的快速发酵[J].食品与生物技术学报,2020,39(6):61-67.

LI Jianhua, XU Fang, WU Peizhi, HU Ting, FENG Yanli. Rapid Fermentation of Red Fermented Oats Rich in Monacolin K[J]. Journal of Food Science and Biotechnology,2020,39(6):61-67.

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在线发布日期: 2020-10-20
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