红曲霉固态发酵生产Monacolin K的工艺优化

Optimization of Production Condition of Monacolin K by Monascus ruber in Solid-state Fermentation

为提高Monacolin K的产量,降低生产成本,论文采用Plackett-Burman与Box-Benhnken实验设计对红曲霉MY-01固态发酵生产Monacolin K的工艺进行了优化,获得了最佳发酵条件:培养基含水量42.77%(mL/g)、装瓶量46.26 g/250 mL三角瓶、接种量8.52%(mL/g)、pH 5、葡萄糖1%(质量分数)、蛋白胨1%(质量分数),于28℃恒温培养14 d,Monacolin K的产量可达(16.67±0.36)mg/g,比基础培养基提高了47.7%。

In order to improve the yield of Monacolin K and reduce the production costs,Monascus ruber MY01 was adopted to produce Monacolin K in solid-state fermentation,and the fermentation conditions were optimized by Plackett-Burman design and Box-Benhnken experimental design.The results showed that the optimal fermentation conditions contained 42.77 %（mL/g） initial moisture content of substrate,46.26 g/250 mL flask bottling capacity,8.52 %（mL/g） inoculation volume,pH 5,1 %（mass fraction） glucose and 1 %（mass fraction） peptone.The Monacolin K reached to（16.67±0.36） mg/g,increased by 47.7 % than that in the basal medium,when the test fungi were incubated at 28 ℃ for 14 d.