Optimization of submerged fermentation medium for citrinin-free monascin production by Monascus

被引：20
|
作者：
Chen, Di [1 ]
Xue, Yuan [1 ]
Chen, Mianhua [1 ]
Li, Zhenjing [1 ]
Wang, Changlu [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Sch Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin, Peoples R China
来源：
PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY | 2016年 / 46卷 / 08期
基金：
中国国家自然科学基金;
关键词：
Ammonium nitrate; carbon source; citrinin; mineral salts; monascin; nitrogen source; SOLID-STATE FERMENTATION; PIGMENT PRODUCTION; NITROGEN-SOURCES; PURPUREUS; GROWTH; CULTURE; BIOSYNTHESIS; METABOLITES; ANKAFLAVIN; SUGARS;
D O I：
10.1080/10826068.2015.1135461
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
Microbial fermentation of citrinin-free Monascus pigments is in favor in the development of food industry. This study investigated the influences of carbon source, nitrogen source, and mineral salts on the cell growth, monascin (MS), and citrinin (CT) production in Monascus M9. A culture medium composition was established for maximizing the production of citrinin-free MS in submerged culture, as follows: 50g/L Japonica rice powder, 20g/L NH4NO3, 3g/L NaNO3, 1.5g/L KH2PO4, 1g/L MgSO(4)7H(2)O, 0.2g/L MnSO4. Under these conditions, no CT was detectable by high performance liquid chromatography. The yield of MS reached 14.11mg/g, improving approximately 30% compared with before optimization.
引用
收藏
页码：772 / 779
页数：8
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