Effects of Main Nutrient Sources on Improving Monascus Pigments and Saccharifying Power of Monascus purpureus in Submerged Fermentation
文献类型： 外文期刊
作者： Huang, Yingying 1 ; Chen, Jiashi 1 ; Chen, Qing 1 ; Yang, Chenglong 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou 350003, Peoples R China
2.Minist Agr & Rural Affairs, Key Lab Subtrop Characterist Fruits Vegetables & E, Fuzhou 350003, Peoples R China
3.Fujian Key Lab Agr Prod Food Proc, Fuzhou 350003, Peoples R China
关键词： Hong Qu; saccharification starter; Monascus pigments; response surface methodology; culture medium optimization
期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）
ISSN：
年卷期： 2023 年 9 卷 7 期
页码：
收录情况： SCI
摘要： Hong Qu (HQ), obtained through fermentation of various grains using Monascus spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor of HQ and HQ wine are closely related to the saccharifying power (SP) and Monascus pigments (MPs) of Monascus spp. In this study, to optimize the culture medium in submerged fermentation by M. purpureus G11 for improving SP and MPs, the effects of carbon source, nitrogen source, inorganic salts, and vitamins on SP activity and biosynthesis of MPs were explored through single-factor analysis and response surface Box-Behnken experiments. The results showed that the optimal medium composition was 6.008% rice powder, 1.021% peptone, 0.0049% CuSO4, and 0.052% vitamin B1. Validation experiments performed under the optimized fermentation conditions showed a significant increase in MPs and SP by 14.91% and 36.24%, with maximum MPs and SP reaching 112.61 and 365.12 u/mL, respectively. This study provides a theoretical basis for enhancing MPs and SP in M. purpureus for HQ production, to improve the production efficiency and shorten the production cycle of HQ-related fermentation products.
- 相关文献
作者其他论文 更多>>
-
Comparative Transcriptomic Analysis of Key Genes Involved in Citrinin Biosynthesis in Monascus purpureus
作者：Huang, Yingying;Yang, Chenglong;Chen, Shen;Huang, Yingying;Yang, Chenglong;Huang, Yingying;Yang, Chenglong;Molnar, Istvan
关键词：Monascus purpureus; secondary metabolites; pigment; citrinin; RNA-seq analysis
-
Resistance risk and resistance-related point mutations in cytochrome b of florylpicoxamid in Colletotrichum scovillei
作者：Shi, Niuniu;Qiu, Dezhu;Chen, Furu;Chen, Qing;Du, Yixin;Shi, Niuniu;Du, Yixin;Zhao, Deyou
关键词：Florylpicoxamid; QiI fungicide; Colletotrichum scovillei; Resistance risk; Point mutations; Molecular docking
-
Transcriptome Analysis Reveals the Molecular Regularity Mechanism Underlying Stem Bulblet Formation in Oriental Lily 'Siberia'; Functional Characterization of the LoLOB18 Gene
作者：Fang, Shaozhong;Yang, Chenglong;Lin, Mi;Lin, Zhimin;Ali, Muhammad Moaaz;Tian, Shengnan;Zhang, Lijuan;Chen, Faxing
关键词：Lilium; sucrose; starch; cytokinin; virus-induced gene silencing (VIGS); gibberellin
-
Screening and evaluation ofMonascus purpureusFJMR24for enhancing the raw material utilization rate in rice wine brewing
作者：Ren, Xiangyun;He, Zhigang;Lin, Xiaozi;Lin, Xiaojie;Liang, Zhangcheng;Huang, Yingying;Ren, Xiangyun;He, Zhigang;Lin, Xiaozi;Lin, Xiaojie;Liang, Zhangcheng;Huang, Yingying;Liu, Di;Fang, Zhongxiang
关键词：rice wine; Hong Qu; raw materials; Monascus purpureus; enzyme activity; fermentation adaptability
-
Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing
作者：Lin, Xiaozi;Ren, Xiangyun;Huang, Yingying;Liang, Zhangcheng;Li, Weixin;Su, Hao;He, Zhigang;Lin, Xiaozi;Ren, Xiangyun;Huang, Yingying;Liang, Zhangcheng;Li, Weixin;Su, Hao;He, Zhigang
关键词：Fermentation characteristics; geographical location; Hong Qu; processing technology; rice wine
