抗氧化剂促进红曲菌固态发酵生产红曲黄色素  

Antioxidants Increase the Yield of Yellow Pigment on Solid-state Fermentation by Monascus

作　　者：贾氏臣 赵树欣[1] 

机构地区：[1]工业发酵微生物教育部重点实验室天津科技大学生物工程学院,天津300457

出　　处：《食品工业》2016年第5期210-213,共4页The Food Industry

基　　金：国家重点基础研究发展计划(2013CB734004)

摘　　要：红曲菌生产的红曲黄色素,已经被证明是良好的抗炎症、抗肿瘤、抗动脉粥样硬化和抗肥胖药物。但是有毒的物质橘霉素也在红曲菌发酵过程中产生。在试验中,通过添加抗氧化剂利用固态发酵优化红曲菌FJ3高产红曲黄色素,同时降低橘霉素产量。在选用的4种抗氧化剂中,半胱氨酸和植酸钙对黄色素具有良好的促进作用,维生素C、植酸钙和乳酸钙对橘霉素具有良好的抑制作用。通过正交试验优化各个抗氧化剂的添加量,在维生素C、半胱氨酸、植酸钙和乳酸钙的添加量分别为16.0,6.0,1.4和8.0 g/kg时,黄色素的产量达最大,为2 988 U/g(优化前的6.80倍),色调为1.39(优化前的1.45倍),同时橘霉素产量为0.017 6 mg/g(优化前的约1/2)。Yellow pigment, produced by Monascus sp., had each been proven to be beneficial compounds as anti-inflammation, anti-tumor, anti-atherosclerosis and anti-obesity agents. However, citrinin, a human toxic substance, was also synthesized in this fungus. In this research, solid-state fermentation of Monascus purpureus FJ3 was optimized by antioxidant to obtain a high production of yellow pigment along with a low level of citrinin. Among the four antioxidants, calcium phytic and cysteine influencing yellow pigment production were identified. vitamin C, calcium phytic and calcium lactate influencing citrinin production were identified. An orthogonal experimental design was further employed to investigate the optimum level of these four factors. The maximum production of yellow pigment of 2 988 U/g was achieved in the medium containing vitamin C 16.0 g/kg, cysteine 6.0 g/kg, calcium phytic 1.4 g/kg and calcium lactate 8.0 g/kg, and increased by 6.80 times. Meanwhile, the yields of the tone were 1.39（increased by 1.45 times） and citrinin was 0.017 6 mg/g（reduced by 50%）.

关 键 词：红曲菌 黄色素 抗氧化剂 固态发酵 正交试验 

分 类 号：TS264.4[轻工技术与工程—发酵工程]