Shin CS, Kim HJ, Kim MJ, Ju JY
Department of Biotechnology, College of Engineering and Bioproducts Research Center, Yonsei University, Sodaemun-ku, Seoul 120-749, Korea.
Biotechnol Bioeng. 1998 Sep 5;59(5):576-81. doi: 10.1002/(sici)1097-0290(19980905)59:5<576::aid-bit7>3.0.co;2-7.
When a Monascus isolate, a producer of Monascus pigments, was cocultured with either Saccharomyces cerevisiae or Aspergillus oryzae in a solid sucrose medium, there were significant morphological changes in Monascus culture. Cocultures exhibited cell mass increases of 2 times and pigment yield increases of 30 to 40 times compared to monocultures of Monascus. However, enhanced cell growth, an increase in pigment production, and morphological change did not occur in coculture with Bacillus cereus. Saccharomyces cerevisiae was more effective at enhancing pigment production than Asp. oryzae. Enhanced cell growth and increased pigment production occurred only in conjunction with morphological changes. Culture filtrates of S. cerevisiae were also effective in inducing morphology change in Monascus, similar to culture broths of S. cerevisiae. The hydrolytic enzymes produced by S. cerevisiae, such as amylase, and chitinase, are thought to be the effectors. The commercial enzymes alpha-amylase and protease from Asp. oryzae both caused a morphological change in Monascus and were effective in enhancing pigment production. However, lysozyme, alpha-amylase and protease from Bacillus species, protease from Staphylococcus, and chitinase from Streptomyces were not effective. The hydrolytic enzymes which cause a morphological change of Monascus culture and enhancement of pigment production are thought to be capable of degrading Monascus cell walls. An approximate 10-fold increase in pigment production was observed in liquid cocultures with S. cerevisiae. Copyright 1998 John Wiley & Sons, Inc.
当将红曲霉菌株（一种红曲色素的产生菌）与酿酒酵母或米曲霉在固体蔗糖培养基中共培养时，红曲霉培养物会出现显著的形态变化。与红曲霉单培养相比，共培养物的细胞量增加了2倍，色素产量增加了30至40倍。然而，与蜡状芽孢杆菌共培养时，细胞生长没有增强，色素产量没有增加，也没有发生形态变化。酿酒酵母在提高色素产量方面比米曲霉更有效。细胞生长增强和色素产量增加仅与形态变化同时发生。酿酒酵母的培养滤液在诱导红曲霉形态变化方面也很有效，类似于酿酒酵母的培养液。酿酒酵母产生的水解酶，如淀粉酶和几丁质酶，被认为是效应物。米曲霉的商业酶α-淀粉酶和蛋白酶都能引起红曲霉的形态变化，并能有效提高色素产量。然而，芽孢杆菌属的溶菌酶、α-淀粉酶和蛋白酶、葡萄球菌的蛋白酶以及链霉菌的几丁质酶都无效。引起红曲霉培养物形态变化和色素产量提高的水解酶被认为能够降解红曲霉细胞壁。在与酿酒酵母的液体共培养中，观察到色素产量大约增加了10倍。版权所有1998约翰威立父子公司。
