降脂红曲发酵工艺的研究进展  

Research Progress on the Fermentation Technology of Lipid-lowering Red Yeast Rice

作　　者：程玉冰 胡海峰[1,2] 闵涛玲 CHENG Yu-bing;HU Hai-feng;MIN Tao-ling(Shanghai Institute of Pharmaceutical Industry,China State Institute of Pharmaceutical Industry,Shanghai 201203,China;Sinopharm Health Industry Institute Co.,Ltd.,Shanghai 201203,China)

机构地区：[1]中国医药工业研究总院上海医药工业研究院,上海201203 [2]国药集团健康产业研究院有限公司,上海201203

出　　处：《食品研究与开发》2019年第2期203-209,共7页Food Research and Development

摘　　要：降脂红曲是我国宝贵的药食同源发酵产品,其制曲菌种-红曲菌在发酵过程中能够产生具有降脂活性的次级代谢产物-莫纳可林K(Monacolin K)。对近年来降脂红曲的发展历史、红曲发酵的主要成分、Monacolin K的生物合成及降脂红曲的发酵工艺进行详细探究,对降脂红曲的未来发展方向提出了展望。旨在为后续有效提高红曲发酵Monacolin K产量提供参考。Lipid-lowering red yeast rice is a valuable medicine and food homologous fermentation product in China.Its koji strain,Monascus,could produce a secondary metabolite Monacolin K with lipid-lowering activity during the fermentation process.The development history of lipid-lowering red yeast,the main components of red yeast fermentation,the biosynthesis of Monacolin K and the fermentation process of lipid-lowering red yeast had been explored in detail,and the future development direction of lipid-lowering red yeast was proposed.The aim was to provide a reference for the effective improvement of Monacolin K production of red yeast fermentation.

关 键 词：红曲 降脂 莫纳可林K 生物合成 发酵工艺 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]