以Monacolin K为主要成分的功能性红曲日益受到健康产业的青睐。为了拓宽功能红曲的生产原料来源,降低生产成本,利用不同食品副产物进行红曲菌9901固态发酵产Monacolin K的研究,进一步以合适的食品副产物柚子囊为发酵基质,进行了初始含水量、接种量、外加碳源种类、乳糖添加量、发酵时间等单因素实验,在此基础上用Design-Expert方法进行响应面分析。适合红色红曲菌9901利用柚子囊固态发酵产Monacolin K的条件为:初始含水量46.4%,接种量8.5%,乳糖添加量3.4%(质量分数),在30 ℃培养2 d后,变温到25 ℃培养至22 d,Monacolin K产量可达6 984.9 mg/kg。该研究通过红曲菌固态发酵的方式,充分利用柚子加工副产物生产高值化产品,具有重要的研究意义及实际应用潜力。
Functional Monascus with Monacolin K as the main component attracts increasing attentions in the health industry for many years. In order to broaden the source of raw materials for the production of functional Monascus and reduce the production cost, Monacolin K was produced by solid-state fermentation of different kinds of food by-products with Monascus ruber 9901. The appropriate pomelo capsule by-products were used as substrate to conduct single-factor experiments, including the initial water content, inoculant amount, carbon source type, lactose addition amount, and fermentation time. The response surface design was further conducted. The results showed that the optimal conditions for the production of Monacolin K were 46.4% initial water, 8.5% inoculation, 3.4% lactose, and incubated at 30 ℃ for 2 d followed with 25 ℃ until 22 d. Under the optimal conditions, the maximal yield of Monacolin K reached up to 6 984.9 mg/kg. This study could make full use of the pomelo capsule by-products to produce value-added products by solid-state fermentation, which has research significance and practical application potential.
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