Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 1 - 6

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025039

Citrinin production and genes related to citrinin biosynthesis during solid-state fermentation with strains from threeMonascus species

  • LI Zhiqiang ,
  • LIU Ying ,
  • LIN Feng ,
  • WU Liyun
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  • (Fujian Engineering and Research Center for Microbial Techniques of Hongqu,Fujian Institute of Microbiology,Fuzhou 350007,China)

Received date: 2020-07-13

  Revised date: 2020-07-21

  Online published: 2020-12-30

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Abstract

In this study,the citrinin content of fermented rice produced by 22 strains from three species ofMonascus were analyzed using high performance liquid chromatography with fluorescence detection,and two pairs of primers were used to amplify the citrinin biosynthesis related genes of these strains by polymerase chain reaction.The correlation between citrinin production and the key genes responsible for citrinin biosynthesis in these strains was investigated.All 11M.purpureus strains and fourM.ruber strains could produce citrinin,and the amplification of bothpksCT andctnA was positive.The amplification ofpksCT was positive,while the amplification ofctnA was negative in the other sixM.ruber strains with the phenotype of undetectable citrinin production.A single-base deletion was observed in the amplified pksCT coding regionsof M.sanguineus R18,and bothctnA amplification and citrinin detection were negative.It was indicated that the simultaneous presence of functionalpksCT andctnA genes was highly related to citrinin production amongM.purpureus,M.ruber andM.sanguineus.

Key words： Monascus; red yeast rice; citrinin; HPLC; polymerase chain reaction

Cite this article

LI Zhiqiang , LIU Ying , LIN Feng , WU Liyun . Citrinin production and genes related to citrinin biosynthesis during solid-state fermentation with strains from threeMonascus species[J]. Food and Fermentation Industries, 2020 , 46(23) : 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.025039

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