橙色红曲菌及其pksCT基因缺失株液态发酵产橘霉素及色素的变化  

Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant

作　　者：张淑云[1] 黄志兵[1] 许杨[1] 李燕萍[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,中德联合研究院,江西南昌330047

出　　处：《食品科学》2013年第19期148-152,共5页Food Science

基　　金：国家自然科学基金地区基金项目(31160308);江西省教育厅一般科技项目(GJJ11291)

摘　　要：以橙色红曲菌AS3.4384(原始菌株)及其pksCT基因缺失株(PHDS26)为发酵菌株,分别于酵母浸膏蔗糖(YES)、米粉、米粉无机盐培养基中进行液态发酵,采用高效液相色谱法(HPLC)和紫外分光光度法分别测定AS3.4384及PHDS26菌株于上述培养基中橘霉素和红曲色素的含量。结果表明:在酵母浸膏蔗糖(YES)、米粉、米粉无机盐培养基中,PHDS26橘霉素最高产量较橙色红曲菌AS3.4384橘霉素最高产量分别降低了97.24%、98.35%、39.18%。在米粉培养基中PHDS26红曲色素最高产量较橙色红曲菌AS3.4384红曲色素最高产量降低了71.0%,而在含无机盐的米粉培养基中PHDS26红曲色素最高产量较橙色红曲菌AS3.4384红曲色素最高产量却提高了60.2%。Submerged fermentation was performed with Monascus AS3.4384 or its pksCT gene deficient mutant （PHDS26） in YES, rice flour or inorganic salt fortified rice flour media. The production of citrinin and red pigment in PHDS26 fermentation was detected by high-performance liquid chromatography （HPLC） and ultraviolet spectrophotometry, respectively. The results showed that the production of citrinin by PHDS26 fermentation in the three media presented a decrease by 97.24%, 98.35% and 39.18%, respectively, when compared with the original strain. Meanwhile, its capacity of pigment production in rice flour medium was decreased by 71.0%, but increased by 60.2% in inorganic salt fortified rice flour medium.

关 键 词：橙色红曲菌 pksCT基因缺失菌株 液态发酵 橘霉素 色素 

分 类 号：TS201.3[轻工技术与工程—食品科学]