摘要
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.
出处
《食品研究与开发》
CAS
北大核心
2013年第9期79-84,共6页
Food Research and Development
基金
国家"十一五"科技支撑计划项目(2009BADA8B03)
国家自然科学基金资助项目(30840056)
关键词
红曲霉
固态发酵
Monacolin
K
响应面法
Monascus ruber
solid-state fermentation
Monacolin K
response surface methodology