添加不同种类的氨基酸对紫色红曲霉菌合成液态发酵红色素的影响  

Effect of different kinds of amino acids on the synthesis of red pigment by Monasucs purpureus in liquid fermentation

作　　者：陈玲娟 许世锦 胡文林 谢凤娇 CHEN Lingjuan;XU Shijin;HU Wenlin;XIE Fengjiao

机构地区：[1]广东天益生物科技有限公司,广东湛江524300

出　　处：《肉类工业》2022年第8期45-49,共5页Meat Industry

摘　　要：添加6种不同种类的氨基酸(组氨酸、酪氨酸、甘氨酸、谷氨酸、天门冬酰胺、天门冬氨酸)到液态发酵培养基中,选用实验室保存的紫色红曲霉菌,采用单因素实验分别研究对合成红色素的影响。当氨基酸添加量均为0.20%时,在发酵138h时,天门冬氨酸实验组生成红色素量比对照组提高60.32%,天门冬酰胺实验组生成红色素则比对照组提高60.59%。在发酵174h时,对照组和氨基酸组合成红色素量都处于停滞或者缓慢衰退。发酵时长在138~162h间是合成红色素的最高点,天门冬酰胺和天门冬氨酸这两种氨基酸较其他氨基酸更适合用于提高红曲红的色价。研究结果表明,在6种氨基酸中,添加了0.25%天门冬氨酸实验组,在138h红色素生成量达到623u/mL,比对照组提高66.13%;添加0.30%天门冬酰胺在138h红色素生成量达到659u/mL,峰值比对照组提高了80.05%;表明在发酵培养基中添加这两种氨基酸,会加快红色素合成和积累的速率,其他氨基酸合成红色素速率慢或不利于红色素的合成。研究结果将为探究紫色红曲霉菌液态发酵红曲色素合成机制,以及构建红曲红色素的高产发酵体系提供有益借鉴。The six different kinds of amino acids(histidine,tyrosine,glycine,glutamic acid,asparagine,aspartic acid)were added to liquid fermentation medium,and the Monasucs purpureus preserved in laboratorywas used,andthe effect of single factor experiment on the synthesis of red pigment was studied.When the addition amount of amino acid was 0.20%,the amount of red pigment produced by aspartic acid experimental group was 60.32%,and it was higher than that of the control group at the time of 138 h fermentation,and the amount of red pigment produced byasparagine experimental group was 60.59%,and it was higher than that of the control group.At the time of 174h fermentation,the amount of red pigmentsynthesized by the control group and amino acids was stagnant or slowlydeclining.The fermentation time of 138~162 h was the highest point for the synthesis of red pigment.Asparagine and aspartic acid were more suitable for improving the color value of Monascus red than other amino acids.The results showed that the red pigment productionreached 623u/mL at 138h in the experimental group with 0.25%aspartic acid,and it was 66.13%higher than that of the control group.Red pigment production reached 659u/mL at 138h after adding 0.30%asparagine,and the peak value increased by 80.05%compared with the control group.The results showed thatthese two amino acids in fermentation medium were added,and the synthesis and accumulation rate of red pigment was accelerated,and the synthesis rate of other amino acidswas slowor unfavorable.The results would provide a useful reference forexploring the biosynthesismechanism of Monascus pigmentin liquid fermentation by Monascus purpureus,and a high-yield fermentation system of Monascus red pigment would be constructed.

关 键 词：氨基酸 紫色红曲霉菌 液态发酵 红色素 色价 

分 类 号：TS264.4[轻工技术与工程—发酵工程]