红曲菌发酵豆浆生产Monacolin K的研究  

Research of Monacolin K Production by Monascus pilosus MS-1 with Soybean Milk as Fermentation Culture Medium

作　　者：马帅[1] 邵颖[1] 谈文诗 陈涛[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2016年第21期156-160,共5页Food Research and Development

基　　金：华中农业大学大学生科技创新基金(2014152)

摘　　要：以豆浆为原料,以红曲菌Monascus pilosus MS-1为菌种生产Monacolin K,在单因素试验的基础上,采用正交试验优化红曲菌生产Monacolin K液态发酵条件。结果表明,红曲菌发酵豆浆生产Monacolin K的优化条件为甘油浓度30g/L,初始pH 6.0,接种量7%,在此条件下,发酵10 d后Monacolin K产量达到415.15mg/L。方差分析表明,甘油对Monacolin K产量有极显著的影响,初始p H有显著影响,接种量无显著影响。Monascus pilosus MS-1 was used as original strain to produce Monacolin K by liquid state fermentation with soybean milk as basal culture medium. The single factor experiments and orthogonal experiments were adopted to optimize the fermentation conditions of Monacolin K. Using Monacolin K content as index, the results indicated that the optimized fermentation conditions were the concentration of glycerol at 30 g/L, the initial pH at 6.0 and the inoculum size at 7 %, Under these conditions, the yield of Monacolin K was up to 415.15 mg/L after 10 days of fermentation. The analysis of variance showed that the concentration of glycerol had highly significant influence on the yield of Monacolin K, and the initial pH had significant influence, but the amount of inoculation had no significant influence.

关 键 词：红曲菌 豆浆 Monacolin K 条件优化 

分 类 号：TQ464[化学工程—制药化工] TQ920.6[轻工技术与工程—发酵工程]