Wang Meihua, Huang Tao, Chen Gong, Wu Zhenqiang
School of Bioscience and Bioengineering, South China University of Technology, Guangzhou, 510006, People's Republic of China.
Dongguan Tianyi Biotech. Co. Ltd., Dongguan, 523000, China.
Appl Microbiol Biotechnol. 2017 Apr;101(8):3121-3130. doi: 10.1007/s00253-017-8106-y. Epub 2017 Jan 13.
Monascus pigments are secondary metabolites of Monascus species and are mainly composed of yellow pigments, orange pigments and red pigments. In this study, a larger proportion of Monascus yellow pigments could be obtained through the selection of the carbon source. Hydrophilic yellow pigments can be largely produced extracellularly by Monascus ruber CGMCC 10910 under conditions of high glucose fermentation with low oxidoreduction potential (ORP). However, keeping high glucose levels later in the culture causes translation or a reduction of yellow pigment. We presume that the mechanism behind this phenomenon may be attributed to the redox level of the culture broth and the high glucose stress reaction of M. ruber CGMCC 10910 during high glucose fermentation. These yellow pigments were produced via high glucose bio-fermentation without citrinin. Therefore, these pigments can act as natural pigments for applications as food additives.
红曲色素是红曲霉菌种的次生代谢产物，主要由黄色色素、橙色色素和红色色素组成。在本研究中，通过碳源的选择可以获得较大比例的红曲黄色素。亲水性黄色素可在低氧化还原电位（ORP）的高糖发酵条件下，由红曲霉CGMCC 10910大量胞外产生。然而，在培养后期保持高糖水平会导致黄色素产量下降。我们推测，这一现象背后的机制可能归因于发酵液的氧化还原水平以及红曲霉CGMCC 10910在高糖发酵过程中的高糖应激反应。这些黄色素是通过无桔霉素的高糖生物发酵产生的。因此，这些色素可作为天然色素用作食品添加剂。
