红曲菌主要代谢产物生产工艺研究进展  

Research Progress on Production Technology of Main Metabolites of Monascus

作　　者：邰燕翔 杨闻 刘会鹏 洪厚胜[1,3] TAI Yan-xiang;YANG Wen;LIU Hui-peng;HONG Hou-sheng(College of Biotechnology and Pharmaceutical Engineering,Nanjing Tech University,Nanjing 211816,China;School of Chemistry and Molecular Engineering,Nanjing Tech University,Nanjing 211816,China;Nanjing Highke 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,南京211816 [2]南京工业大学化学与分子工程学院,南京211816 [3]南京汇科生物工程设备有限公司,南京210009

出　　处：《中国调味品》2024年第5期200-204,共5页China Condiment

基　　金：国家高技术研究发展计划‘863计划’项目(2012AA021201)。

摘　　要：红曲是我国传统的谷物发酵产品,广泛应用于发酵食品、医药、化妆品等行业,其主要次级代谢产物有红曲色素(Monascus pigments,MPs)、莫纳可林K(Monacolin K,MK)、桔霉素(citrinin,CIT)等。为了更好地开发红曲,文章论述了红曲中主要代谢产物特性、不同发酵工艺对产量的影响以及红曲菌的生产与应用,并展望了未来红曲菌的研究前景。Monascus is a traditional grain fermented product in China,which is widely used in fermented food,medicine,cosmetics and other industries.Its main secondary metabolites are Monascus pigments(MPs),Monacolin K(MK),citrinin(CIT)and so on.In order to better develop Monascus,the characteristics of main metabolites in Monascus,the effects of different fermentation processes on the yield,and the production and application of Monascus are discussed in this paper,and the future research prospects of Monascus are looked forward.

关 键 词：功能性红曲 红曲色素 莫纳可林K 桔霉素 工艺优化 生产应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]