功能性红曲发酵条件的优化

Monacolin K是红曲霉的一种次级代谢产物，能有效抑制人体内胆固醇的合成。 通过单因素试验确定红曲霉产生Monacolin K 的主要影响因素，并通过正交试验优化红曲霉发酵条件，获得Monacolin K的最大产量。结果表明，最佳固体发酵培养基组成为大米 38.5%，麸皮7.5%，水50%，葡萄糖2.5%，蛋白胨1.5%，pH值为5。最佳发酵条件为红曲霉在30 ℃培养36 h，将获得的种子液接种到固体 发酵培养基，先30 ℃培养3 d，然后在26 ℃培养15 d。在最佳条件下，莫纳可林K的产量为14.05 mg/g。

Optimization of fermentation conditions for functional Monascus

Monacolin K is a secondary metabolite of Monascus, which can effectively inhibit the synthesis of cholesterol in human body. The main in- fluencing factors for the yield of Monacolin K by Monascus were determined by single factor experiments, and the fermentation conditions of Monascus were optimized by orthogonal experiments, to further obtain the maximum yield of Monacolin K. The results showed that the optimum solid fermentation medium formula was rice 38.5%, bran 7.5%, water 50%, glucose 2.5%, peptone 1.5%, and pH 5. The optimum fermentation conditions were Monascus cultivated at 30 ℃ for 36 h, and the obtained Monascus was transferred into the solid fermentation medium and cultivated initially at 30 ℃ for 3 d and then cultivated at 26 ℃ for 15 d. The yield of Monacolin K under the optimum conditions was 14.05 mg/g.