Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production

被引：2

作者：

He, Yi ^{[1
,2
]}

Lai, Huafa ^{[1
,2
]}

Liang, Jinxiao ^{[1
]}

Cheng, Lu ^{[1
,2
]}

He, Lixia ^{[1
]}

Wang, Haolin ^{[3
]}

Teng, Qingqing ^{[1
,2
]}

Cai, Wenjing ^{[1
,2
]}

Wang, Rui ^{[1
,2
]}

Zhu, Lisha ^{[1
,2
]}

Pang, Zhengbin ^{[1
]}

Zhang, Dafu ^{[4
,5
]}

Dong, Xingxing ^{[1
,6
]}

Gao, Chao ^{[1
]}

机构：

[1] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China

[2] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ,Sch Food Sci & Engn, Wuhan 430023, Peoples R China

[3] Suixian Publ Inspection & Testing Ctr, Suizhou 441300, Peoples R China

[4] Hubei Hongyang Ecol Technol Co Ltd, Suizhou 441300, Peoples R China

[5] Hubei Hetai Food Co Ltd, Suizhou 441300, Peoples R China

[6] Hubei Zhongxing Food Co Ltd, Suizhou 441300, Peoples R China

来源：

JOURNAL OF FUNGI | 2024年 / 10卷 / 07期

基金：

中国国家自然科学基金;

关键词：

Monascus purpureus; fermentation; selenium-enriched Lentinus edodes; monacolin K; antioxidant; ANTIOXIDANT ACTIVITIES; CHROMATOGRAPHY;

D O I：

10.3390/jof10070503

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Selenium-enriched Lentinus edodes (SL) is a kind of edible fungi rich in organic selenium and nutrients. Monascus purpureus with high monacolin K (MK) production and Saccharomyces cerevisiae were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to optimize the production conditions for MK with higher contents from selenium-enriched Lentinus edodes fermentation (SLF). Furthermore, we investigated the nutritional components, antioxidant capacities, and volatile organic compounds (VOCs) of SLF. The MK content in the fermentation was 2.42 mg/g under optimal fermentation conditions. The organic selenium content of SLF was 7.22 mg/kg, accounting for 98% of the total selenium content. Moreover, the contents of total sugars, proteins, amino acids, reducing sugars, crude fiber, fat, and ash in SLF were increased by 9%, 23%, 23%, 94%, 38%, 44%, and 25%, respectively. The antioxidant test results demonstrated that 1.0 mg/mL of SLF exhibited scavenging capacities of 40%, 70%, and 79% for DPPH, ABTS, and hydroxyl radicals, respectively. Using gas chromatography-ion mobility spectrometry technology, 34 unique VOCs were identified in SLF, with esters, alcohols, and ketones being the main components of its aroma. This study showed that fungal fermentation provides a theoretical reference for enhancing the nutritional value of SL.

引用

页数：18