食品科学2016，Vol.37Issue(13)：114-119,6.DOI:10.7506/spkx1002-6630-201613020
产洛伐他汀红曲菌的筛选及中药对其固态发酵的影响
Screening of Monacolin K-Producing Monascus and Effects of Chinese Medicinal Herbal Materials on Monacolin K Production in Solid-State Fermentation
摘要
Abstract
One strain with the most powerful capability of producing Monacolin K named M2-1 was screened from red mold rice (RMR) using Monacolin K-containing plates and validated by solid-state fermentation. The yield of Monacolin K reached 1.472 mg/g (dry basis) after 12 d fermentation. The strain was identified as Monascus ruber by morphological and rDNA-ITS sequence analysis. The effects of powders and water extracts of 15 edible and medicinal herbs on Monacolin K production and color value of M2-1 in solid-state fermentation were studied. Results indicated that Pericarpium Citri Reticulatae, Fructus Crataegi, Folium Mori and Radix Angelicae Dahuricae powder as well as Fructus Crataegi, Flos Caryophylli and Fructus Piperis extracts significantly improved the quality of RMR (P<0.05). By adding Pericarpium Citri Reticulatae powder and Fructus Crataegi extract to the fermentation medium, the maximum Monacolin K production of 2.118 mg/g and the highest color value of RMR of 320.12 U/g were obtained which were increased by 43.89%and 71.79%compared those obtained with the ordinary strain, respectively. This study discovered a variety of Chinese medicinal herbs that could promote the production of Monacolin K and Monascus pigment by Monascus ruber, which will provide a novel strategy for improving the efficacy of traditional RMR as an edible and medicinal resource.关键词
红色红曲菌/中药/固态发酵/洛伐他汀/色价Key words
Monascus ruber/Chinese medicinal herb/solid-state fermentation/Monacolin K/color value分类
轻工纺织引用本文复制引用
车鑫,毛健,刘双平,周志磊,薛景波..产洛伐他汀红曲菌的筛选及中药对其固态发酵的影响[J].食品科学,2016,37(13):114-119,6.基金项目
国家自然科学基金面上项目 （）
