Zhang Bo-Bo, Lu Li-Ping, Xu Gan-Rong
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China.
J Biotechnol. 2015 Jul 20;206:60-5. doi: 10.1016/j.jbiotec.2015.04.011. Epub 2015 Apr 27.
The underlying mechanisms by which solid-state fermentation (SSF) was more advantageous over submerged fermentation (SmF) for converting high concentration of glycerol into Monacolin K by Monascus purpureus were investigated innovatively. First, the established kinetic models and kinetic parameters showed that the cell growth, Monacolin K formation and glycerol consumption in SSF were more rapid than those in SmF. Secondly, the comparison of fatty acid composition of mycelial cells indicated a better fluidity and permeability of the cell membrane in SSF than that of SmF, which was also consistent with the difference in the ratio of extracellular/intracellular Monacolin K between the two systems. Thirdly, the phenomenon of glycerol concentration gradient was verified in SSF, which could well explain the resistance effect to high concentration of glycerol in SSF. These new findings provide some important insights to the elucidation of the advantages of SSF for the synthesis of fungal secondary metabolites.
创新性地研究了紫红红曲菌通过固态发酵（SSF）比深层发酵（SmF）更有利于将高浓度甘油转化为莫纳可林K的潜在机制。首先，所建立的动力学模型和动力学参数表明，固态发酵中细胞生长、莫纳可林K的形成和甘油消耗比深层发酵更快。其次，菌丝体细胞脂肪酸组成的比较表明，固态发酵中细胞膜的流动性和通透性优于深层发酵，这也与两个系统中细胞外/细胞内莫纳可林K的比例差异一致。第三，在固态发酵中证实了甘油浓度梯度现象，这可以很好地解释固态发酵中对高浓度甘油的抗性效应。这些新发现为阐明固态发酵在真菌次级代谢产物合成中的优势提供了一些重要的见解。
