| 丛毛红曲菌固态发酵山药产莫纳可林K的影响因素研究 |
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| 引用本文： | 覃学领,吴佩芝,余伊鑫,余翔,冯艳丽.丛毛红曲菌固态发酵山药产莫纳可林K的影响因素研究[J].中国酿造,2021,40(12):98. |
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| 作者姓名： | 覃学领 吴佩芝 余伊鑫 余翔 冯艳丽 |
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| 作者单位： | （1.特色野菜良种繁育与综合利用技术湖北省工程研究中心，湖北 黄石 435002；2.湖北师范大学 食用野生植物保育与利用湖北省重点实验室，湖北 黄石 435002；3.湖北师范大学 生命科学学院，湖北 黄石 435002； 4.湖北师范大学 生物学国家级实验教学示范中心，湖北 黄石 435002） |
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| 基金项目： | 湖北省教育厅科研计划项目重点项目（D20192502）；湖北师范大学科研创新团队项目（2019CZ07） |
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| 摘 要： | 该研究以新鲜山药为发酵基质，采用丛毛红曲菌（Monascus pilosus）MS-1固态发酵山药，探究新鲜山药、干山药、山药品种、蔗糖、山药块茎大小、乳酸等因素分别对发酵山药中莫纳可林K（MK）产量的影响。结果表明，新鲜山药更有利产生MK，当发酵基质为新鲜铁棍山药，蔗糖添加量为3%，山药块茎大小为（0.5 cm×0.5 cm×0.5 cm），乳酸添加量为0.3%时，MK产量可达8.10 mg/g。该研究可为山药的精深加工提供新思路，对新型红曲产品的开发也具有一定的借鉴意义。
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| 关 键 词： | 山药 红曲 丛毛红曲菌 固态发酵 莫纳可林K |
Influencing factors of monacolin K production from yam by solid-state fermentation of Monascus pilosus |
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| QIN Xueling,WU Peizhi,YU Yixin,YU Xiang,FENG Yanli.Influencing factors of monacolin K production from yam by solid-state fermentation of Monascus pilosus[J].China Brewing,2021,40(12):98. |
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| Authors: | QIN Xueling WU Peizhi YU Yixin YU Xiang FENG Yanli |
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| Affiliation: | (1.Hubei Engineering Research Center of Characteristic Wild Vegetable Breeding and Comprehensive Utilization Technology, Huangshi 435002, China; 2.Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China; 3.College of Life Sciences, Hubei Normal University, Huangshi 435002, China; 4.National Demonstration Center for Experimental Biology Education, Hubei Normal University, Huangshi 435002, China) |
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| Abstract: | Using fresh yam as fermentation substrate, the yam was fermented by solid-state fermentation of Monascus pilosus MS-1. The effects of fresh yam, dry yam, yam variety, sucrose, yam tuber size and lactic acid on monacolin K (MK) yield of fermented yam were investigated. The results showed that fresh yam was more favorable to produce monacolin K. When the fermentation substrate was fresh "iron" yam (Dioscorea opposite Thunb. cv. Tiegun) with sucrose 3%, yam tuber size (0.5 cm×0.5 cm×0.5 cm), lactic acid 0.3%, the monacolin K yield could reach 8.10 mg/g. This study could provide new ideas for the deep processing of yam, and also had certain reference significance for the development of new Monascus products. |
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| Keywords: | yam Monascus Monascus pilosus solid-state fermentation monacolin K |
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