食品科学 ›› 2011, Vol. 32 ›› Issue (21): 177-182.doi: 10.7506/spkx1002-6630-201121036

• 生物工程 • 上一篇    下一篇

产Monacolin K红曲霉筛选及响应面优化发酵条件

黄 群1,麻成金1,余 佶1,王敬敬1,高耀富2   

  1. 1.吉首大学食品科学研究所 2.湘西自治州边城醋业科技有限责任公司
  • 出版日期:2011-11-15 发布日期:2011-11-11
  • 基金资助:
    2009 年度湖南科技计划项目(2009CK3047)

Screening of Monacolin K-producing Monascus and Fermentation Condition Optimization by Response Surface Methodology

HUANG Qun1,MA Cheng-jin1,YU Ji1,WANG Jing-jing1,GAO Yao-fu2   

  1. (1. Institute of Food Science, Jishou University, Jishou 416000, China; 2. Xiangxi Biancheng Vinegar Science and Technology Co. Ltd., Jishou 416003, China)
  • Online:2011-11-15 Published:2011-11-11

摘要: 采用紫外分光光度法初筛、高效液相色谱(HPLC)法复筛,从湘西原香醋醋醅中筛选产Monacolin K红曲霉,应用Box-behnken 中心组合试验设计建立数学模型,进行响应面分析优化发酵条件。结果表明,初筛获得7株具有产Monacolin K能力的红曲霉,复筛选择产Monacolin K能力达157mg/L的M3菌株为优势菌株。响应面分析结果显示,最优发酵条件为:初始pH5.3、发酵温度25℃、摇瓶转速112r/min、发酵时间10.5d,在此条件下发酵液的Monacolin K质量浓度达354.68mg/L。

关键词: 湘西原香醋, 红曲霉, Monacolin K, 菌株筛选, 发酵条件

Abstract: The purpose of this study was to isolate high monacolin K-producing Monascus from Xiangxi natural savory vinegar by primary UV spectrophotometric screening and secondary high performance liquid chromatographic (HPLC) screening. The primary screening resulted in 7 Monascus strains capable of producing monacolin K, out of which strain M3 with the highest monacolin K-producing ability (achieving a concentration of 157 mg/L in fermentation broth) was isolated through the secondary screening. Further, fermentation conditions optimization for monacolin K production by strain M3 was carried out based on a mathematical model established using Box-Behnken central composite design. The optimal fermentation conditions were found to be: initial pH of 5.3, culture temperature of 25 ℃, shaking speed of 112 r/min and fermentation time of 10.5 days. Under the optimal fermentation conditions, the yield of monacolin K reached up to 354.68 mg/L.

Key words: Xiangxi natural savory vinegar, Monascus, monacolin K, strain screening, fermentation conditions

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