红曲固态发酵产Monacolin K工艺条件的优化-《中国调味品》

文章信息/Info

Title:: Optimization of olid-state Fermentation Conditions of Monascus Producing Monacolin K

Author(s):: ZHANG An; CHANG Cong; MENG Xia; FAN Juan; ZHANG Wen-xue*; (College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu 610065, China)

Keywords:: Monascus; Monacolin K; solid-state fermentation conditions; response surface method

摘要:: 采用响应面优化法对红曲产Monacolin K的固态发酵条件进行优化，结果表明最佳发酵条件为氮源（玉米粉）1%、碳源（淀粉）4%、初始pH 5.0、培养温度28 ℃、装米量31.77 g/250 mL三角瓶、初始含水量40.72%、接种量11.14% (/V)，该设计中模型预测的Monacolin K最大值为0.256%，进行重复验证实验，得到Monacolin K实测值为0.258%，与模型预测值接近。此结果可为大规模生产功能性红曲提供一定的理论基础。

Abstract:: In order to explore the effects on metabolic capacity of Monacolin K, use the response surface method to optimize the solid-state fermentation conditions of Monascus strains. The results show that the optimal fermentation conditions are obtained: nitrogen source (corn powder) 1%, carbon source (starch) 4%, initial pH of 5.0, cultivation temperature of 28 ℃, amount of rice of 31.77 g/250 mL triangular flask, initial moisture content of 40.72%, inoculum size of 11.14% (V/V). The maximum model prediction value of Monacolin K in the design is 0.256%, the repeated validation experiments are carried out with the best experimental conditions in the model, and the measured value of Monacolin K is close to the predicted value of 0.258%, which can provide a certain theoretical basis for large-scale production of functional Monascus.