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。
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.
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