To study the submerged fermentation of Monacolin K (MK) with Monascus purpureus TY02 as the starting strain, rice flour as carbon source, soybean hydrolysate as nitrogen source, and to determine the optimum molecular weight and concentration of polyethylene glycol (PEG), and then to screen the main effect factors by Plackett-Burman experimental design, and then to add 10 g/L PEG-2000 at the beginning of shake flask fermentation (0 d), the MK production of M. purpureus TY02 increased from 81 mg/L of the control to 845 mg/L, an increase by 9.43 times. The extracellular ratio of MK increased from 41.98% to 80.71%, an increase by 92.26%. Among the main effect factors screened by PB design experiment, the P-value of PEG-2000 was 0.001, which had a very significant effect. The model summary R-sq of the fitted primary linear model regression equation was 96.92%, indicating that the reliability of the response value obtained by the primary linear model equation can reach 96.92%. After effective pretreatment measures for the fermentation broth, PEG residue in the filtrate could be removed nearly completely, so as to meet the requirements of functional monascus as the raw material of health food. The experimental results provide a reference for studying the synthesis of secondary metabolites of Monascus spp. by non-glycerin carbon source.
XU Shijin
,
HU Wenlin
,
CHEN Luohuazhou
,
NIE Zengyu
,
CHEN Lingjuan
. Application of polyethylene glycol in submerged fermentation of Monacolin K[J]. Food and Fermentation Industries, 2022
, 48(21)
: 42
-47
.
DOI: 10.13995/j.cnki.11-1802/ts.031503
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