Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (2): 150-156    DOI: 10.13995/j.cnki.11-1802/ts.022088
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
红曲菌液态发酵产天然黄色素的条件优化
管宏伟, 刘婷婷, 陈磊, 许赣荣, 张薄博*
(江南大学 生物工程学院,糖化学与生物技术重点实验室,江苏 无锡,214122)
Optimization of conditions for producing natural yellow pigment by submerged fermentation of Monascus sp.
GUAN Hongwei, LIU Tingting, CHEN Lei, XU Ganrong, ZHANG Bobo*
(Key Laboratory of Carbohydrate Chemistry and Biotechnology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
下载:  HTML   PDF (1533KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 该实验旨在通过优化发酵条件,提高红曲黄色素的产量。该实验室前期筛选获得了1株产黄色素的菌株sjs-6,以此为试验菌株,对培养基的碳源、氮源、Mg2+添加量、初始pH、培养温度进行了优化。并通过液质联用、核磁共振检测该红曲黄色素中的主要成分。结果表明,当麦芽糖80 g/L,(NH4)2SO4 10 g/L,MgSO41.0 g/L,培养基初始pH值为6.0, 30 ℃下恒温培养时黄色素的色价最高,可达508.61 U/mL,是未优化前的1.52倍。经分析鉴定,该红曲黄色素中的主要成分为红曲素Monascin,纯度为97%。该研究为天然红曲黄色素的工业化生产提供了理论依据。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
管宏伟
刘婷婷
陈磊
许赣荣
张薄博
关键词:  红曲菌  红曲黄色素  液态发酵    
Abstract: Monascus pigments are actually mixtures of red, orange and yellow pigments. At present, the mainly industrialized pigments produced by Monascus are the red ones, while the production of yellow pigments are still in the research stage. This work aims to increase the yield of Monascus yellow pigment by optimizing the fermentation conditions. In our previous work, the strain Monascus sjs-6 was screened and proved to be capable of producing high yield of yellow pigments. In this study, the conditions of carbon source, nitrogen source, Mg2+ concentration, initial pH and culture temperature were systematically optimized for further enhancing the yield of yellow pigments. By using liquid chromatography-mass spectrometry and nuclear magnetic resonance, the main component of the Monascus yellow pigment was analyzed. The optimal conditions for producing Monascus yellow pigments were as follows: maltose 80 g/L, ammonium sulfate 10 g/L, magnesium sulfate 1.0 g/L, initial pH of the medium 6.0 and at 30 °C. Under these conditions, the highest Monascus yellow pigments reached 508.61 U/mL, corresponding to 1.52 times over the standard conditions before optimization. After analysis and identification, the Monascus yellow pigment was confirmed to be Monascin with a high purity of 97%. This study provides a theoretical basis for the industrial production of natural Monascus yellow pigments.
Key words:  Monascus sp.    Monascus yellow pigments    submerged fermentation
收稿日期:  2019-08-26                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: 国家重点研发计划(2016YFD0400802);江苏省自然科学基金面上项目(BK20181348)
作者简介:  硕士研究生(张薄博副教授为通讯作者,E-mail:superzbobo@gmail.com)。
引用本文:    
管宏伟,刘婷婷,陈磊,等. 红曲菌液态发酵产天然黄色素的条件优化[J]. 食品与发酵工业, 2020, 46(2): 150-156.
GUAN Hongwei,LIU Tingting,CHEN Lei,et al. Optimization of conditions for producing natural yellow pigment by submerged fermentation of Monascus sp.[J]. Food and Fermentation Industries, 2020, 46(2): 150-156.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.022088  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/150
[1] JULOVÁ P, MARTÍNKKOVÁ L, LOZINSKI J, et al. Ethanol as substrate for pigment production by the fungus Monascus purpureus[J]. Enzyme and Microbial Technology, 1994,16(11):996-1 001.
[2] KOHAMA Y, MATSUMOTO S, MIMURA T, et al. Isolation and identification of hypotensive principles in red-mold rice[J]. Chemical & Pharmaceutical Bulletin, 1987,35(6):2 484-2 489.
[3] ENDO A. Monacolin K, a new hypocholesterolemic agent produced by a Monascus species.[J]. Journal of Antibiotics, 1979,32(8):852-854.
[4] 田军, 李兆兰.红曲多糖的化学结构分析[J].南京中医药大学学报,1998(4):217.
[5] DUFOSSÉ L, GALAUP P, YARON A, et al. Microorganisms and microalgae as sources of pigments for food use: A scientific oddity or an industrial reality?[J]. Trends in Food Science & Technology, 2005,16(9):389-406.
[6] 张薄博, 管宏伟, 陈磊, 等. 红曲黄色素的多样性及产品标准的讨论[J]. 食品与发酵工业, 2018, 44(12):261-266.
[7] MAPARI S A S, THRANE U, MEYER A S. Fungal polyketide azaphilone pigments as future natural food colorants?[J]. Current Trends in Biotechnology, 2010,28(6):300-307.
[8] WANG Y, ZHANG B, LU L, et al. Enhanced production of pigments by addition of surfactants in submerged fermentation of Monascus purpureus H1102[J]. Journal of the Science of Food and Agriculture, 2013,93(13):3 339-3 344.
[9] 丁海洋, 孟惠惠, 盛承承, 等.红曲霉JR摇瓶分批补料发酵产红曲色素的研究[J].中国酿造,2009,28(12):91-93.
[10] 熊晓辉, 沈昌, 高巍, 等.红曲色素液体深层发酵工艺研究[J].南京农业大学学报,1997,20(1):90-95.
[11] 谭海玲, 黄涛, 陈功, 等. 天然及还原型红曲黄色素的差异与国家标准改进思考[J]. 食品与发酵工业, 2019, 45(5):239-245.
[12] LV J, ZHANG B B, LIU X D, et al. Enhanced production of natural yellow pigments from Monascus purpureus by liquid culture: The relationship between fermentation conditions and mycelial morphology[J]. Journal of Bioscience and Bioengineering, 2017,124(4):452-458.
[13] HU Z, ZHANG X, WU Z, et al. Export of intracellular Monascus pigments by two-stage microbial fermentation in nonionic surfactant micelle aqueous solution[J]. Journal of Biotechnology, 2012,162(2-3):202-209.
[14] WANG M, HUANG T, CHEN G, et al. Production of water-soluble yellow pigments via high glucose stress fermentation of Monascus ruber CGMCC 10910[J]. Applied Microbiology and Biotechnology, 2017,101(8):3 121-3 130.
[15] 李瑞杰, 谢玉梅, 何思琴, 等. 液态发酵生产水溶性红曲黄色素的条件优化[J]. 中国酿造, 2016,35(11):73-77.
[16] ZHOU B, WANG J, PU Y, et al. Optimization of culture medium for yellow pigments production with Monascus anka mutant using response surface methodology[J]. European Food Research and Technology, 2009, 228(6):895-901.
[17] LV J, QIAN G F, CHEN L, et al. Efficient biosynthesis of natural yellow pigments by monascus purpureus in a novel integrated fermentation system[J]. Journal of Agricultural and Food Chemistry, 2018,66(4):918-925.
[18] PISAREVA E I, KUJUMDZIEVA A V. Influence of carbon and nitrogen sources on growth and pigment production by Monascus Pilosus C1 strain[J]. Biotechnology & Biotechnological Equipment, 2010,24(su-P1):501-506.
[19] CHEN M, JOHNS M. Effect of pH and nitrogen source on pigment production by Monascus purpureus[J]. Applied Microbiology and Biotechnology, 1993,40(1):132-138.
[20] SILVEIRA S T, DAROIT D J, BRANDELLI A. Pigment production by Monascus purpureus in grape waste using factorial design[J]. LWT-Food Science and Technology, 2008,41(1):170-174.
[21] SILVEIRA S T, DAROIT D J, BRANDELLI A. Pigment production by Monascus purpureus in grape waste using factorial design[J]. LWT - Food Science and Technology, 2008,41(1):170-174.
[22] LIN T F,DEMAIN A L. Effect of nutrition of Monascus sp. on formation of red pigments[J]. Applied Microbiology and Biotechnology, 1991,36(1):70-75.
[23] YOSHIMURA M, YAMANAKA S, MITSUGI K, et al. Production of Monascus-pigment in a submerged culture [J]. Journal of the Agricultural Chemical Society of Japan, 1975,39(9):1 789-1 795.
[24] YONGSMITH B, TABLOKA W, YONGMANITCHAI W, et al. Culture conditions for yellow pigment formation by Monascus sp. KB 10 grown on cassava medium[J]. World Journal of Microbiology & Biotechnology, 1993,9(1):85-90.
[25] AHN J, JUNG J, HYUNG W, et al. Enhancement of Monascus pigment production by the culture of Monascus sp. J101 at low temperature[J]. Biotechnology Progress, 2010,22(1):338-340.
[26] CHEN F C, MANCHARD P S, WHALLEY W B. The structure of monascin[J]. Journal of the Chemical Society D: Chemical Communications, 1969(3):130-131.
[1] 韩宛芸, 张长懿, 顾泽鹏, 段小雨, 孙庆杰, 邱立忠, 卞希良, 邬应龙, 刘韫滔. 高产β-葡聚糖的黄伞菌株分离、鉴定及其体外模拟消化[J]. 食品与发酵工业, 2021, 47(7): 51-57.
[2] 吴力亚, 吴天祥, 汪玲. 茯苓提取物参与灰树花液态深层发酵及对其活性物质产量的影响[J]. 食品与发酵工业, 2021, 47(5): 57-62.
[3] 朱雨婕, 代安然, 李佳铭, 吴凡, 杨崇婧, 陈磊. 金针菇无细胞滤液合成纳米银颗粒[J]. 食品与发酵工业, 2021, 47(5): 71-78.
[4] 石佳, 张红梅, 苏子杰, 徐方, 余翔, 冯艳丽. 添加葡萄糖及大豆源基质提高红曲monacolin K产量的研究[J]. 食品与发酵工业, 2021, 47(2): 182-187.
[5] 刘晓宁, 钱高飞, 傅曼琼, 付杰, 戴海民, 张薄博. 红曲菌9901利用柚子囊固态发酵产Monacolin K[J]. 食品与发酵工业, 2021, 47(15): 142-149.
[6] 高天宇, 曾茂茂, 何志勇, 王召君, 秦昉, 陈洁. 茯苓菌液态发酵改良豆渣风味研究[J]. 食品与发酵工业, 2021, 47(12): 189-195.
[7] 周珂, 严鹏程, 胡永丹. 高产橙黄色素低产桔霉素红曲菌的液态发酵条件优化[J]. 食品与发酵工业, 2020, 46(7): 116-122.
[8] 刘慧菊, 韩丽娟, 乔杨波, 王树林, 焦迎春, 叶英. 不同微生物液态发酵对蚕豆蛋白营养价值及功能特性的影响[J]. 食品与发酵工业, 2020, 46(4): 65-71.
[9] 李志强, 刘颖, 林风, 吴丽云. 三种红曲菌固态发酵产桔霉素及桔霉素生物合成相关基因的比较[J]. 食品与发酵工业, 2020, 46(23): 1-6.
[10] 李志强, 刘颖, 林风, 吴丽云. 两种红曲菌固态发酵产莫纳可林K和桔霉素的比较[J]. 食品与发酵工业, 2020, 46(17): 94-98.
[11] 许赣荣, 邢宏博, 倪冬姣, 张薄博, 陈磊, 邹新华. 紫色红曲菌W-2发酵液橙、黄色素的分离及初步定性[J]. 食品与发酵工业, 2020, 46(14): 7-11.
[12] 邢宏博, 许赣荣, 倪冬姣, 曾李, 莫金铃, 邹新华. 红曲橙、黄色素稳定性探究[J]. 食品与发酵工业, 2020, 46(11): 146-150.
[13] 肖瑶, 杨建远, 张炳火, 王萍兰, 杨云仙, 查代明. 白耙齿菌F036液态发酵产纤维素酶条件优化及纤维素酶酶学性质初步研究[J]. 食品与发酵工业, 2019, 45(6): 70-76.
[14] 谭海玲,黄涛,陈功,石侃,张薄博,许赣荣,吴振强. 天然及还原型红曲黄色素的差异与国家标准改进思考[J]. 食品与发酵工业, 2019, 45(5): 239-245.
[15] 于卓然, 洪厚胜. 功能性红曲Monacolin K产量控制策略的研究进展[J]. 食品与发酵工业, 2019, 45(3): 288-292.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn