为探究大豆粉中促进红曲菌产莫纳可林K(monacolin K,MK)的关键组分,筛选替代大豆粉生产高MK含量功能性红曲的基质,以丛毛红曲菌(Monascus pilosus)MS-1为试验菌株,以大米为主要发酵基质,分析经典碳源葡萄糖及几种大豆源基质对红曲菌产MK的影响。结果表明,分别添加3%(质量分数)大豆异黄酮或5%(质量分数)大豆分离蛋白均可显著促进MK的产生(P<0.05)。添加3%(质量分数)葡萄糖对红曲菌产MK有显著抑制作用,但同时添加5%大豆分离蛋白和3%葡萄糖对红曲菌产MK有显著协同促进作用(P<0.05)。与添加大豆粉相比,同时添加5%大豆分离蛋白和3%葡萄糖更利于MK的产生,所得发酵产物MK的产量分别是添加豆粉和对照所得发酵产物MK产量的1.53倍和16.80倍。该研究结果可为生产高MK含量的功能性红曲提供理论和技术支持,还可为采用葡萄糖及大豆分离蛋白替代大豆粉生产高MK含量功能性红曲提供参考。
To explore the key components in soybean powder which promotes monacolin K (MK) production and screen the alternatives to soybean powder for the production of functional red yeast rice with high MK content,the influences of classical carbon source,glucose,and substrates from soybean on MK production were analyzed using Monascus pilosus MS-1 as the experimental strain and rice as the main fermentation substrate.The results indicated that MK production was enhanced significantly when 3% soy isoflavone or 5% soy protein isolate was added to the substrate (P<0.05).MK production was significantly inhibited when 3% glucose was added to the substrate (P<0.05).However,3% glucose and 5% soy protein isolate showed significantly synergistic effect on MK production when they were used simultaneously (P<0.05).It was more efficient for producing MK when 3% glucose and 5% soy protein isolate were added to the substrate simultaneously.The MK yield were 1.53 and 16.80 times as that of adding soybean powder and control,respectively.The results provide theoretical and technical support,as well as using glucose and soy protein isolate as an alternative to soybean powder for the production of functional red yeast rice with high concentration of MK.
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