脂肪酸对红曲菌M2液态发酵生产色素和桔霉素的影响  

Effect of fatty acids on the biosynthesis of pigments and citrinin in liquid-state fermentation of Monascus M2

作　　者：赵靖 沈艳华 李晨阳 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：《中国食品添加剂》2016年第11期102-106,共5页China Food Additives

摘　　要：主要考察了红曲菌M2液态发酵过程中,5种脂肪酸对目的产物红曲色素及有害物质桔霉素的影响。结果表明,脂肪酸能促进菌体的生长,其中辛酸和癸酸的作用最明显。当辛酸和癸酸的浓度均为0.3m L/L时,菌体生物量分别比对照提高了20%和40%。另外,癸酸和软脂酸均能促进色素的合成。当癸酸和软脂酸的浓度分别为0.05m L/L和0.025g/L时,与对照相比,黄色素产量分别提高了42.9%和17.9%,红色素的产量分别提高了33.7%和22.6%。此外,0.1m L/L的辛酸能促进黄色素的合成但对红色素的合成无影响。对桔霉素而言,5种脂肪酸均能抑制或缓解桔霉素的合成。当辛酸、己酸和癸酸的浓度分别为0.4m L/L、0.4m L/L和0.3m L/L时,桔霉素的含量分别为对照的10.8%、26%和21%。实验最后通过调节初始p H值说明了脂肪酸对桔霉素的调节不是通过p H,而可能是参与了桔霉素的合成过程。The effect of five different fatty acids on the biosynthesis of pigments and citrinin were researched. The results indicated that octanoic acid and decanoic acid led to a significant increase in biomass. When the concentration of octanoic acid and decanoic acid were 0.3mL/L, the biomass respectively increased by 20% and 40% compared with the control. Decanoic acid and palmitic acid was of great advantage for yellow pigments and red pigments. When decanoic acid and palmitic acidconcentration were 0.05mL / L and 0.025g / L, respectively, the yellow pigment production increased by 42.9% and 17.9% compared with the control, while red pigment production increased by 33.7% and 22.6%. Besides, octanoic acid at the concentration of 0.1mL/L could promote the biosynthesis of yellow pigments, but had no effect on red pigments. For citrinin, all five fatty acids showed inhibitory effect. When the concentration of octanoic acid, hexanoic acid and decanoic acid were 0.4mL/L, 0.4mL/L and 0.3mL/L, the citrinin content respectively reduced to 10.8%, 26% and 21% of the control. The experiment showed that fatty acids did not directly influence citrinin production by pH of cultures but rather might participate in the synthesis process of citrinin.

关 键 词：红曲黄色素 红曲红色素 脂肪酸 桔霉素 p H 

分 类 号：TS202.3[轻工技术与工程—食品科学]