Monascus pigments, the secondary metabolites of Monascus sp., is a kind of natural pigments with a long application history and is widely used in food, medicine, cosmetics and other industries. However, biosafety should be regarded for some strains or fermentation process caused the products contained remarkable level of citrinin, a nephrotoxicity-genic compound. In this study, the medium components and culture conditions were optimized to improve the yield of Monascus pigments and to reduce the content of citrinin, taking pigment value, biomass and the content of citrinin as indicators. The results showed that the optimal medium for shaking flask fermentation were as follows: soluble starch 60 g/L , (NH4)2SO4 10 g/L, K2HPO4 2 g/L, MgSO4 2 g/L and ZnSO4 0.02 g/L, and the optimal fermentation conditions were: broth content 50 mL/250 mL, initial pH 3.0, rotation speed 200 r/min, temperature 28 ℃ and duration 5 days. Under this condition, the yields of monascorubrin (orange) and monascin (yellow) were increased by 6 times and 4 times, respectively, and that of citrinin reduced by 30%.
ZHOU Ke
,
YAN Pengcheng
,
HU Yongdan
. Optimization of submerged fermentation for Monascus sp. producing high titer of orange and yellow pigments with less citrinin[J]. Food and Fermentation Industries, 2020
, 46(7)
: 116
-122
.
DOI: 10.13995/j.cnki.11-1802/ts.022809
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