Enhancing extracellular monascus pigment production in submerged fermentation with engineered microbial consortia
文献类型： 外文期刊
作者： Zhang, Song 1 ; Shu, Meng 1 ; Gong, Zihan 1 ; Liu, Xinyi 1 ; Zhang, Chenyu 1 ; Liang, Ying 1 ; Lin, Qinlu 1 ; Zhou, Bo 1 ; Guo, Ting 2 ; Liu, Jun 1 ;
作者机构： 1.Cent South Univ Forestry & Technol, Natl Engn Res Ctr Rice & Byprod Deep Proc, Hunan Key Lab Forestry Edible Resources Safety & P, Hunan Key Lab Grain Oil Deep Proc & Qual Control,C, Changsha 410004, Hunan, Peoples R China
2.Jiangsu Acad Agr Sci, Nanjing 210014, Jiangsu, Peoples R China
关键词： Monascus pigment; Co-cultivation; Lactobacillus fermentum submerged; fermentation; Omics
期刊名称：FOOD MICROBIOLOGY （ 影响因子：5.3； 五年影响因子：5.5 ）
ISSN： 0740-0020
年卷期： 2024 年 121 卷
页码：
收录情况： SCI
摘要： In this study, we investigated the impact of microbial interactions on Monascus pigment (MP) production. We established diverse microbial consortia involving Monascus purpureus and Lactobacillus fermentum. The addition of Lactobacillus fermentum (4% at 48 h) to the submerged fermentation of M. purpureus resulted in a significantly higher MP production compared to that achieved using the single -fermentation system. Co-cultivation with immobilized L. fermentum led to a remarkable increase of 59.18% in extracellular MP production, while mixed fermentation with free L. fermentum caused a significant decrease of 66.93% in intracellular MPs, contrasting with a marginal increase of 4.52% observed during co-cultivation with immobilized L. fermentum and the control group respectively. The findings indicate an evident enhancement in cell membrane permeability of M. purpureus when co-cultivated with immobilized L. fementum. Moreover, integrated transcriptomic and metabolomic analyses were conducted to elucidate the regulatory mechanisms underlying MP biosynthesis and secretion following inoculation with immobilized L. fementum, with specific emphasis on glycolysis, steroid biosynthesis, fatty acid biosynthesis, and energy metabolism.
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