Chen Di, Xue Yuan, Chen Mianhua, Li Zhenjing, Wang Changlu
a Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin , China.
Prep Biochem Biotechnol. 2016 Nov 16;46(8):772-779. doi: 10.1080/10826068.2015.1135461.
Microbial fermentation of citrinin-free Monascus pigments is in favor in the development of food industry. This study investigated the influences of carbon source, nitrogen source, and mineral salts on the cell growth, monascin (MS), and citrinin (CT) production in Monascus M9. A culture medium composition was established for maximizing the production of citrinin-free MS in submerged culture, as follows: 50 g/L Japonica rice powder, 20 g/L NHNO, 3 g/L NaNO, 1.5 g/L KHPO, 1 g/L MgSO · 7HO, 0.2 g/L MnSO. Under these conditions, no CT was detectable by high performance liquid chromatography. The yield of MS reached 14.11 mg/g, improving approximately 30% compared with before optimization.
无桔霉素红曲色素的微生物发酵有利于食品工业的发展。本研究考察了碳源、氮源和无机盐对红曲M9细胞生长、红曲素（MS）和桔霉素（CT）产生的影响。建立了一种用于在深层培养中最大化生产无桔霉素MS的培养基组成，如下：50 g/L粳米粉、20 g/L NHNO、3 g/L NaNO、1.5 g/L KHPO、1 g/L MgSO·7HO、0.2 g/L MnSO。在这些条件下，高效液相色谱法未检测到CT。MS产量达到14.11 mg/g，比优化前提高了约30%。
