食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 53 - 61

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040603

研究报告

大豆分离蛋白对红曲菌产莫纳可林K及菌丝形态的影响

  • 张羽帆 ,
  • 覃学领 ,
  • 谢斌 ,
  • 韩浩兰 ,
  • 宗绚丽 ,
  • 余翔 ,
  • 胡远亮 ,
  • 冯艳丽
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  • 1(食用野生植物保育与利用湖北省重点实验室,湖北师范大学,湖北 黄石,435002)
    2(特色野菜良种繁育与综合利用技术湖北省工程研究中心,湖北 黄石,435002)
    3(劲牌有限公司,湖北 大冶,435000)
第一作者: 硕士研究生(冯艳丽副教授为通信作者,E-mail:fengyanli@hbnu.edu.cn)

收稿日期: 2024-07-29

  修回日期: 2024-09-20

  网络出版日期: 2025-08-04

基金资助

湖北省自然科学基金创新发展联合基金项目(2022CFD043);湖北省高等学校优秀中青年科技创新团队计划项目(T2022028);湖北省重点研发项目(T202206)

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Effect of soybean protein isolation on monacolin K production and mycelial morphology of Monascus spp.

  • ZHANG Yufan ,
  • QIN Xueling ,
  • XIE Bin ,
  • HAN Haolan ,
  • ZONG Xuanli ,
  • YU Xiang ,
  • HU Yuanliang ,
  • FENG Yanli
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  • 1(Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China)
    2(Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi 435002, China)
    3(Jing Brand Co.Ltd., Daye 435000, China)

Received date: 2024-07-29

  Revised date: 2024-09-20

  Online published: 2025-08-04

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摘要

为探究大豆分离蛋白(soybean protein isolate,SPI)对红曲菌产莫纳可林K(monacolin K,MK)及菌丝形态的影响,以丛毛红曲菌(Monascus pilosus)MS-1为实验菌株,在合成培养基中优化SPI影响红曲菌产MK的浓度及pH,并观察其菌丝形态。结果表明,当SPI添加量为1%且初始pH值为4.0或SPI添加量为3%且初始pH值为2.0时,红曲菌产MK的量可分别达到106.48、105.93 mg/L。另外,SPI能促进红曲菌菌丝生长、菌落直径增加和分生孢子的产生。在SPI作用下,红曲菌发酵前期菌丝体较为饱满但表面不光滑。发酵后期菌丝体变为干瘪、弯曲折叠和断裂,分生孢子凹陷程度更加明显。推测SPI能够促进细胞膜的通透性。该研究结果可为利用SPI偏向性产生MK提供理论依据。

关键词： 红曲菌; 大豆分离蛋白; 红曲色素; 莫纳可林K

本文引用格式

张羽帆 , 覃学领 , 谢斌 , 韩浩兰 , 宗绚丽 , 余翔 , 胡远亮 , 冯艳丽 . 大豆分离蛋白对红曲菌产莫纳可林K及菌丝形态的影响[J]. 食品与发酵工业, 2025 , 51(13) : 53 -61 . DOI: 10.13995/j.cnki.11-1802/ts.040603

Abstract

To explore the effect of soybean protein isolate (SPI) on monacolin K (MK) production and mycelial morphology of Monascus spp.,Monascus pilosus MS-1 was used as the experimental strain, and the concentration of the SPI and pH were optimized in synthetic medium and the mycelial morphology was also observed.The results indicated that the amount of MK production by Monascus spp.could reach 106.48 mg/L and 105.93 mg/L when SPI was added at 1% and the initial pH was 4.0 or when SPI was added at 3% and the initial pH was 2.0, respectively.In addition, the growth of mycelium, the colony diameter and the conidiophores production of Monascus spp.could also be promoted by SPI.Under the action of SPI, the mycelium of Monascus spp.in the pre-fermentation stage was fuller but the surface was not smooth.In the late fermentation stage, the mycelium became dried out, curved and folded and fractured, and the degree of conidial depression was more obvious.It was hypothesized that the cell membrane permeability was promoted by SPI.The results of this study may provide a theoretical basis for biased production of MK by using SPI.

Key words： Monascus spp.; soybean protein isolate; Monascus pigments; monacolin K

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