高产Monacolin K红曲菌株的诱变选育  

Mutation Breeding of Monascus Strains of High-yield of Monacolin K

作　　者：王兰[1] 周立平[1] 陈强[1] 

机构地区：[1]浙江工业大学生物与环境工程学院,浙江杭州310014

出　　处：《酿酒科技》2008年第6期55-58,共4页Liquor-Making Science & Technology

摘　　要：红曲出发菌株Monascus ruber GM011经紫外线(UV)、氯化锂(LiCl)、UV-LiCl复合诱变、亚硝酸和硫酸二乙酯(DES)等诱变剂反复诱变处理,通过抑菌圈初筛,获得产桔霉素明显较出发菌株少的红曲诱变菌株15株,后摇瓶发酵培养,经高效液相色谱对初筛菌株发酵产物的进一步检测,有6株菌株产生正突变,其中3株具有较高的产Monacolin K能力,特别是诱变株W283的产量与出发菌株相比提高了53.1%,经5代培养后,Monacolin K产量依次为395.1 mg/L、378.2 mg/L、385.3 mg/L、402.1 mg/L和383.7 mg/L,表明该高产菌株在遗传性状上较为稳定。Monascus tuber GMO11 used as starting strain underwent mutation by ultraviolet, LiCl, ultraviolet - LiCl, nitrous acid and diethyl sul phate （DES） and then 15 strains were screened through initial sieves by the inhibition zone, which produced lower citrinin than the parent strain. Then they were cultivated by flag-waver and detected by HPLC and the results showed that six strains occurred positive mutation and three of them had high-yield of monacolin K, especially mutant W283 had high yield of monacolin K （increased by 53.1% than that of starting strains）. After the culture of five generations, the yield of monacolin K were 395.1 mg/L, 378.2 mg/L, 385.3 mg/L, 402.1 mg/L and 383.7 mg/L in turn, which showed the strain was stable in genetics.

关 键 词：微生物 红曲 Monacolin K 诱变选育 

分 类 号：TS261.1[轻工技术与工程—发酵工程]