Liu Xiuhe, Sun Aonan, Li Qing, Du Yamin, Zhao Tao
School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, People's Republic of China.
AMB Express. 2022 Mar 3;12(1):29. doi: 10.1186/s13568-022-01368-z.
Monacolin K is one of the bioactive substances produced by Monascus ruber during fermentation. The multi-factors and their interactions on the effect of solid-state fermentation of Monascus for high yield of monacolin K were attractive to industrial production. A detailed study of 7 single-factor experiments and a series of experiments with Plackette-Burman and Box-Benhnken design, data fitting and modeling, and analyzing the visual 3D response surface plots for investigation of the key factors for Monacolin K production. The results showed that initial moisture (50 ~ 55%) and bran content (4.5 ~ 5.5%) as the key factors of transport for nutrients and oxygen during the solid-state fermentation (SSF) process of Monascus. Under the optimal conditions, a temperature shifting of the SSF with a higher Monacolin K yield of 14.53 ± 0.16 mg·g compared with the content of monacolin K in the commercially available functional red yeast rice of 8 mg g.
莫纳可林K是红曲霉菌在发酵过程中产生的生物活性物质之一。在工业生产中，影响红曲固态发酵高产莫纳可林K的多种因素及其相互作用备受关注。通过7个单因素实验以及一系列采用Plackette-Burman和Box-Benhnken设计、数据拟合与建模，并分析可视化三维响应面图，对莫纳可林K生产的关键因素进行了详细研究。结果表明，初始水分（5055%）和麸皮含量（4.55.5%）是红曲固态发酵（SSF）过程中营养物质和氧气传输的关键因素。在最佳条件下，与市售功能性红曲米中莫纳可林K含量8mg/g相比，采用温度变换的固态发酵法可使莫纳可林K产量更高，达到14.53±0.16mg·g。
