大豆异黄酮降低红曲霉菌 AS3.4384 在不同液体发酵培养基中产桔青霉素。
Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media.
机构信息
State Key Laboratory of Food Science and Technology, and Sino-German Joint Research Institute, Nanchang University, Nanchang, China.
The First Affiliated Hospital of Nanchang University, Nanchang University, Nanchang, China.
出版信息
J Sci Food Agric. 2019 Aug 15;99(10):4772-4780. doi: 10.1002/jsfa.9723. Epub 2019 May 11.
BACKGROUND
Monascus, a filamentous fungus, produces many bioactive substances. However, in the process of fermentation, Monascus also produces the mycotoxin citrinin. Owing to the presence of citrinin, the safety of Monascus products has been questioned and their wide application limited. Using soybean isoflavones (SI) as exogenous additives, alterations in citrinin production by Monascus aurantiacus Li AS3.4384 (MALA) in different media used for liquid state fermentation were investigated.
RESULTS
Results showed that the citrinin concentration was 95.98% lower than that of the control group after 16-days fermentation when 20.0 g L SI were added to rice powder and inorganic salt medium. Citrinin production was reduced by 97.24% after 12-days fermentation with 10.0 g L SI in starch inorganic salt medium; 82.52% after 20-days fermentation with 20.0 g L SI in starch peptone medium with high starch content; 45.07% after 14-days fermentation with 5.0 g L SI in starch peptone medium with low starch content; and 82.21% after 14-days fermentation with 20.0 g L SI in yeast extract sucrose medium.
CONCLUSION
The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry.
背景
红曲霉是一种丝状真菌，可产生许多生物活性物质。然而，在发酵过程中，红曲霉也会产生桔青霉素。由于桔青霉素的存在，红曲霉产品的安全性受到了质疑，其应用受到了限制。本研究采用大豆异黄酮（SI）作为外源添加剂，研究了其在液态发酵不同培养基中对红曲霉（Monascus aurantiacus Li AS3.4384，MALA）桔青霉素产量的影响。
结果
结果表明，在添加 20.0 g/L SI 的米粉和无机盐培养基中发酵 16 天后，桔青霉素的浓度比对照组低 95.98%。在淀粉无机盐培养基中添加 10.0 g/L SI 发酵 12 天，桔青霉素的产量降低了 97.24%；在高淀粉含量的淀粉蛋白胨培养基中添加 20.0 g/L SI 发酵 20 天，桔青霉素的产量降低了 82.52%；在低淀粉含量的淀粉蛋白胨培养基中添加 5.0 g/L SI 发酵 14 天，桔青霉素的产量降低了 45.07%；在酵母膏蔗糖培养基中添加 20.0 g/L SI 发酵 14 天，桔青霉素的产量降低了 82.21%。
结论
该方法简单、安全、有效，可用于降低红曲霉产品中的桔青霉素含量。 © 2019 化学工业协会。
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