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Production and optimization of monacolin K by citrinin-free Monascus pilosus MS-1 in solid-state fermentation using non-glutinous rice and soybean flours as substrate

文献类型： 外文期刊

作者： Feng, Yanli 1 ; Shao, Yanchun 1 ; Zhou, Youxiang 3 ; Chen, Fusheng 1 ;

作者机构： 1.Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Hubei Province, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei Province, Peoples R China

3.Hubei Acad Agr Sci, Inst Qual Stand & Testing Technol Agroprod, Wuhan 430070, Hubei Province, Peoples R China

关键词： Monascus pilosus MS-1;Monacolin K;Citrinin-free;Box-Behnken design;Solid-state fermentation

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

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收录情况： SCI

摘要： Monacolin K (MK) acts as a natural inhibitor of 3-hydroxy-3-methylglutaryl coenzyme A reductase. Red fermented rice by Monascus spp. which is rich in MK can be used as dietary supplement to reduce the serum triglyceride and total cholesterol. A Monascus pilosus MS-1 with high-producing MK but free of citrinin had been screened in our previous investigation. Here, its solid-state fermentation parameters were optimized using statistical methods to maximize MK yield when non-glutinous rice and soybean flours were used as substrate. Maximum MK yield (17.662 mg/g) was predicted when 55 g dry substrate (20 sieve mesh), including 60 % non-glutinous rice flour and 40 % soybean flour, was put into a 250-mL conical flask, and the contents of water, acetic acid and MgSO4 center dot 7H(2)O were adjusted to 35 %, 0.6 % (v/w) and 0.004 mol/kg, respectively. Then, the substrate was mixed and sterilized, and scattered before cooling. Later, 13 % (v/w) inoculum pre-cultured for 36 h at 30 A degrees C was used, then incubated at 30 A degrees C for 60 h and followed by a further incubation at 24 A degrees C up to 14 days. The verified MK yield was 18.733 mg/g, which was 106.06 % to the predicted MK yield. The MK yield was enhanced to 33 times after optimization. No citrinin was detected in Monascus pilosus MS-1 fermented products. These results indicate that citrinin-free MK can be produced under the optimized conditions.

  • 相关文献

[1]Effects of glycerol on pigments and monacolin K production by the high-monacolin K-producing but citrinin-free strain, Monascus pilosus MS-1. Feng, Yanli,Shao, Yanchun,Chen, Fusheng,Feng, Yanli,Shao, Yanchun,Chen, Fusheng,Feng, Yanli,Zhou, Youxiang.

[2]辐照对红曲米中桔霉素及Monacolin K含量的影响. 李蕙蕙,易涛,彭立军,路磊,陈福生. 2016

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