摘要
本实验研究了氨基酸对红曲黄色素合成代谢的影响。结果表明,除了酪氨酸(4 g/L)和甘氨酸(1 g/L)明显有利于黄色素合成代谢外,其余所选氨基酸都不利于黄色素的合成代谢或影响不明显,随着各种氨基酸的添加量从1 g/L增加到6 g/L,黄色素色价减少量都≥20%,有些黄色素减少量甚至达到83.15%(如苯丙氨酸)。甘氨酸添加量为6 g/L时,橘霉素的合成代谢量是对照组的6.61倍,提高561%,橘霉素生成量为3.37 mg/L,其余氨基酸能明显消除橘霉素的合成代谢或影响不明显。从工业化生产黄色素角度考虑,通过添加4 g/L的酪氨酸不仅有利于红曲霉突变菌株合成代谢黄色素,还能降低橘霉素的代谢生成量。
The effect of amino acids on anabolism of Monascus yellow pigments was studied.Results showed that all amino acids,except for tyrosine （4 g/L） and glycine （lg/L）,were obviously disadvantageous to yellow pigments anabolism by Monascus anka mutant.With the amino acid addition increasing from lg/L to 6g/L,Monascus yellow pigments color value reduced more than 20％,some even reduced 83.15％ （e.g.phenylalanine）.When the glycine addition was 6 g/L,the citrinin production was 3.37 mg/L,which was 6.61 times of the control group and increased by 561％.Other amino acids went against citrinin anabolism or have no significant effect.In terms of Monascus yellow pigment industrial production,tyrosine （4 g/L）can not only promote yellow pigments production from Monascus anka mutant,but also eliminate citrinin production.
出处
《中国酿造》
CAS
2014年第12期52-57,共6页
China Brewing
基金
国家自然科学基金(31301550)
湖南省教育厅科学研究项目(14C1185)
关键词
氨基酸
橘霉素
黄色素
红曲霉突变菌株
amino acid
citrinin
yellow pigments
Monascus anka mutant
