四株红曲霉菌固态发酵木耳红曲的性能比较

目的:以黑木耳为发酵原料,筛选高产色素、高产洛伐他汀和低产桔霉素的红曲霉菌株,用于红曲木耳产品开发。方法:考察四株红曲霉菌株(M.z507、M.c507、M.b2019、M.h2019)固态发酵产物(多糖、还原糖、蛋白质、洛伐他汀、桔霉素、红曲色素)的含量以及红曲色素的抗氧化活性。结果:发酵14 d后,相对于对照组,四种红曲霉菌中多糖、蛋白质含量均有所减少,还原糖含量均增加。M.h2019红曲总色素色价达50.90 U/mL,洛伐他汀含量达1724.19 μg/g,桔霉素含量为0.03 μg/g,红曲色素抗氧化活性最强;而M.b2019红曲总色素色价为10.52 U/mL,洛伐他汀含量达684.56 μg/g,不产桔霉素;M.z507红曲总色素色价为3.88 U/mL,洛伐他汀含量达102.49 μg/g,不产桔霉素;M.c507红曲总色素色价为2.71 U/mL,既不产洛伐他汀也不产桔霉素。结论:M.h2019菌株产生红曲色素和洛伐他汀产量较高,红曲色素抗氧化活性强,且产生桔霉素含量低于国标限量,适合用于固态发酵木耳红曲产品。

Performance Comparison of Auricularia auricula Monascus by Four Monascus Strains with Solid-state Fermentation

Objective:The Auricularia auricula was used as the fermentation raw material to screen the Monascus with high-yield pigment,high-yield lovastatin,and low-yield citrinin for the development of and Auricularia auricula Monascus products. Method:The content of the solid fermentation products(polysaccharide,reducing sugar,protein,lovastatin,citrinin,Monascus pigment) of four strains of Monascus purpureus(M.z507,M.c507,M.b2019,M.h2019) and the antioxidant activity of Monascus pigment were investigated. Result:After 14 d of fermentation,compared with the control group,the polysaccharide and protein contents of the four Monascus species reduced,and the reducing sugar contents increased. The total pigment color of M.h2019 was 50.90 U/mL;the content of lovastatin was 1724.19 μg/g,and the content of citrinin was 0.03 μg/g,its Monascus pigment had the most potent antioxidant activity. However,the total pigment color of M.b2019 was 10.52 U/mL,and the content of lovastatin was 684.56 μg/g,which did not produce citrinin. The total pigment color of M.z507 was 3.88 U/mL,and the content of lovastatin was 102.49 μg/g,which did not produce citrinin. The total pigment color of M.c507 was 2.71 U/mL,neither lovastatin nor citrinin. Conclusion:M.h2019 Monascus strain produced a higher yield of Monascus pigment and lovastatin,its Monascus pigment had the most potent antioxidant activity,and the content of citrinin was lower than the national standard limit,so it was suited to solid-state fermentation of Auricularia auricula Monascus products.