基于两阶段L-谷氨酸添加的功能性红曲产酸式Monacolin K的发酵工艺优化  

Optimization of fermentation process for Monacolin K acid production using functional Monascus with two-stage L-glutamic acid addition

作　　者：于卓然 陈程鹏 张耀 邱晓曼 莫晶 田冉 洪厚胜[1,2] YU Zhuoran;CHEN Chengpeng;ZHANG Yao;QIU Xiaoman;MO Jing;TIAN Ran;HONG Housheng(College of Biotechnology and pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Huike Bioengineering Equipment Co.Ltd.,Nanjing 210009,China)

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京211816 [2]南京汇科生物工程设备有限公司,江苏南京210009

出　　处：《食品与发酵工业》2020年第16期127-134,共8页Food and Fermentation Industries

基　　金：国家高技术研究发展计划项目(2012AA021201)。

摘　　要：为提高功能性红曲发酵产物中降脂活性物质酸式莫纳可林K(Monacolin K)的含量,优化功能性红曲固态发酵工艺,以紫色红曲菌(CGMCC No.18110)作为发酵菌种,酸式Monacolin K作为目标产物,采用基于两阶段L-谷氨酸添加的固态发酵工艺,在单因素试验结果的基础上,利用Box-Behnken试验优化功能性红曲固态发酵工艺条件。根据单因素试验结果选择大豆粉添加量、常温发酵阶段L-谷氨酸添加量和低温发酵阶段L-谷氨酸添加量作为主要影响因素。由响应面数据分析得出最佳工艺条件为大豆粉添加量2%(质量分数)、常温发酵阶段L-谷氨酸添加量2%(质量分数)、低温发酵阶段L-谷氨酸添加量4%(质量分数)、装料量150 g、接种量15%、发酵时间22 d(常温30℃发酵3 d,低温20℃发酵19 d,并在低温发酵5 d后再次添加L-谷氨酸),此条件下发酵成品酸式Monacolin K含量达到6.848 mg/g。该实验还对发酵过程中红曲菌的形态进行了扫描电镜观察,结果显示,L-谷氨酸能影响红曲菌的菌丝体形态和生殖方式。To increase the yield of fermentation product Monacolin K acid,a hypolipidemic agent,the solid-state fermentation process of functional Monascus was optimized. Fermentation with Monascus purpureus CGMCC No. 18110 to produce Monacolin K acid was conducted by two-stage L-glutamic acid addition. Based on the results of single factor test,Box-Behnken test was performed to optimize the fermentation process by functional Monascus. According to the single factor test results,the amount of soybean meal and L-glutamic acid added at two-stage fermentation were selected as main influencing factors.Through a response surface test,the optimal fermentation conditions were determined to be 2% soybean meal,2% L-glutamic acid at normal temperature (30 ℃) fermentation stage,4% L-glutamic acid at low temperature fermentation stage,150 g of substrates,15% inoculum,and fermentation time of 22 d (3 d at normal temperature fermentation stage,then 19 d at low temperature (20 ℃) fermentation stage,with L-glutamic acid addition at the 5 thday at low temperature stage). Under these conditions,the yield of Monacolin K acid was 6. 848 mg/g. Morphological features of Monascus mycelia during the fermentation process were observed using a scanning electron microscope (SEM). SEM results revealed that L-glutamic acid affects the mycelia and the reproduction of Monascus. Compared with the traditional solidstate fermentation process,the process with two-stage L-glutamic acid addition is promising for large scale production of Monacolin K acid.

关 键 词：功能性红曲 酸式Monacolin K L-谷氨酸 响应面分析 扫描电镜 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]