乳糖醇调节液态发酵红曲菌生长及莫纳可林K代谢的研究  

Lactitol regulation on the growth of Monascus sp.and metabolism of Monacolin K by submerged fermentation

作　　者：许世锦 胡文林 陈罗华周 聂增宇 陈玲娟 XU Shijin;HU Wenlin;CHEN Luohuazhou;NIE Zengyu;CHEN Lingjuan(Guangdong Tianyi Biotechnology Co.Ltd.,Zhanjiang 524300,China)

机构地区：[1]广东天益生物科技有限公司,广东湛江524300

出　　处：《食品与发酵工业》2022年第22期241-247,共7页Food and Fermentation Industries

摘　　要：以紫色红曲菌TY02为出发菌株,以黏米粉为碳源,大豆水解液和玉米浆为氮源,通过添加莫纳可林K(Monacolin K,MK)代谢促进剂:麦芽糖醇、山梨糖醇、甘露糖醇、木糖醇、赤藓糖醇、乳糖醇和异麦芽糖醇,进行了液态发酵MK的研究。研究发现最佳的糖醇种类为乳糖醇,对MK的代谢具有显著的促进作用(P<0.05)。随后通过实验发现,在摇瓶发酵初始时(0 d)添加80 g/L的乳糖醇,紫色红曲菌TY02产总MK、胞外MK由对照组的87、37 mg/L,提高至1031、754 mg/L,分别提高了10.85倍、19.38倍;胞外MK占比、发酵液开环MK占比由对照组的42.53%、25.33%,提高至73.13%、98.56%,分别提高了71.95%、289.10%。发酵液的检测结果显示,乳糖醇的残留量为1.84 g/L,符合GB 2760—2014《食品安全国家标准食品添加剂使用标准》;桔青霉素的含量为6μg/kg,亦符合QB/T 2847—2007《国家轻工行业标准功能性红曲米(粉)》,从而满足了功能红曲作为保健食品的原料要求,实验结果为实现功能红曲的液态发酵量产提供了理论参考。By introducing maltitol,sorbitol,mannitol,xylitol,erythritol,lactitol,and isomaltitol as Monacolin K(MK)metabolic promoters,this work investigated the submerged fermentation of MK using strain Monascus purpureus TY02 with rice flour as a carbon source,soybean hydrolyzate and corn steep liquor as nitrogen sources.Results showed that the best sugar alcohol was lactitol,which sig-nificantly promoted the MK metabolism(P<0.05).Adding 80 g/L lactitol at the start of the fermentation(0 d),total MK and extracellu-lar MK production increased from 87 and 37 mg/L to 1031 and 754 mg/L,with an increase of 10.85 and 19.38 times,respectively.The ratio of extracellular MK and open-loop MK in the fermentation broth increased from 42.53%and 25.33%to 73.13%and 98.56%,with an increase of 71.95%and 289.10%,respectively.The results of fermentation broth test showed that the residual amount of lactitol was 1.84 g/L,which met the GB 2760-2014 standard,and the mass concentration of citrinin was 6μg/kg,which also met the QB/T 2847-2007 standard.Thus,the functional monascus can be used as a raw material for health food.The experimental results provide a the-oretical reference for the mass production of functional monascus by submerged fermentation.

关 键 词：紫色红曲菌 液态发酵 莫纳可林K 乳糖醇 桔青霉素 残留量 

分 类 号：TS201.3[轻工技术与工程—食品科学]