摘要
为了提高红曲菌液态发酵产monacolin K的能力,本文对紫色红曲菌(Monascus Purpureus)M1进行培养基成分优化从而提高monacolin K产量。在实验室原培养基成分中添加山药粉、桔皮粉、酵母菌液、酵母上清液、酵母破壁液、破壁后的酵母菌液、亮氨酸、谷氨酸、乙醇等物质,对不同培养基中红曲菌的次级代谢产物产量进行测定。结果表明:添加谷氨酸可以极显著(p<0.01)提高monacolin K产量,提高了5.60倍;添加山药粉、酵母菌液、酵母上清液、酵母破壁液、破壁后的酵母菌液能提高红曲红和红曲黄色素的色价,其中添加酵母菌液对红曲红色素提高效果极显著(p<0.01),提高51.4%;通过扫描电镜检测谷氨酸培养基和普通培养基中红曲菌菌丝体的差异发现添加了谷氨酸的菌丝体更膨大,其细胞壁与原生质体之间缝隙增大,推测其细胞膜的通透性增加,进而导致细胞内积累的monacolin K能转移到胞外,使发酵液中monacolin K产量提高。
Order to increase the yield of monacolin K by liquid fermentation of Monascus,the culture medium of Monascus Purpureus M1 was optimized.In this study,we added yam powder,orange peel powder,yeast,yeast supernatant,yeast lysate,wall-breaking yeast,leucine,glutamic acid and ethanol into the original culture medium. The yield of secondary metabolites of Monascus Purpureus M1 were determined in different medium. The results showed that the effect of adding glutamic acid on monacolin K production was the most significant（p〈0.01） and increased by 5.60 times. The yield of monascus red pigment value and monascus yellow pigment value were imprvoed by adding yam powder,yeast,yeast supernatant,yeast lysate and wall-breaking yeast.Among these additives,the wall-breaking yeast showed the most significant（p〈0.01） effect on the monascus red pigment production,which was increased by 51.4%.The morphological differences between the glutamic acid medium and the original medium were observed by scanning electron microscopy.The results showed that the mycelium swelled markedly and the gap between cell wall and protoplast was enlarged by adding glutamic acid. It was speculated that the monacolin K accumulated in the cell were transferred to the outside of cell due to the increase of the membrane permeability.At a result,the yeild of monacolin K in the fermentation broth.
作者
柴诗缘
张安安
梁健
张晨曦
王成涛
张婵
CHAI Shi-yuan;ZHANG An-an;LIANG Jian;ZHANG Chen-xi;WANG Cheng-tao;ZHANG Chan(Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology ＆ Business University（ BTBU）, Beijing 100048, China;Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China;Institute of Food Science and Technology CAAS,Beijing 100193,China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第12期103-107,113,共6页
Science and Technology of Food Industry
基金
获北京市科技新星计划(xx2018109)
青年拔尖“十三五”时期北京市属高校高水平教师队伍建设支持计划(CIT＆TCD201804023)
国家自然科学基金项目(31301411)
北京市教委(KM201410011009)
北京市科技计划项目(Z151100001215008)
关键词
红曲菌
monacolin
K
红曲红
红曲黄
添加物
Monascus Purpureus
monacolin K
monascus red pigment
monascus yellow pigment
promoting factor
