中国食品添加剂2025，Vol.36Issue(5)：43-51,9.DOI:10.19804/j.issn1006-2513.2025.5.006
产Monacolin K的功能性红曲固态发酵条件优化
Optimization of solid-state fermentation conditions of functional Monascus in producing Monacolin K
潘冬梅 1刘振学 1杨传伦 1张心青 1王红霞 1王建平 1王秀芝 1白玉龙1
作者信息
- 1. 黄河三角洲京博化工研究院有限公司,滨州 256500
- 折叠
摘要
Abstract
In order to enhance Monacolin K yield and provide technical support for its widespread application,solid-state fermentation conditions for Monacolin K production by Monascus was optimized using single-factor experiment and response surface methodology.The Plackett-Burman design and the steepest climb test were utilized to identify the maximum response value range for three factors significantly affecting Monacolin K production:initial water content,glucose and soy protein isolates.The optimal fermentation conditions for Monacolin K production were obtained by Box-Behnken test as follows:initial water content of 49%,fermentation time of 18 days,initial PH of 5,bran content of 7.5%,glucose content of 2.6%,soy protein isolate content of 2.4%.Under the above optimal fermentation conditions,the yield of Monacolin K was 18.80 mg/g,which was a 1.95-fold increase compared to the yield prior to optimization.关键词
红曲菌/Monacolin K产量/单因素实验/响应面实验/发酵条件优化Key words
Monascus/yield of Monacolin K/single-factor experiment/response surface experiment/optimization of fermentation conditions分类
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潘冬梅,刘振学,杨传伦,张心青,王红霞,王建平,王秀芝,白玉龙..产Monacolin K的功能性红曲固态发酵条件优化[J].中国食品添加剂,2025,36(5):43-51,9.
