不同豆类对丛毛红曲菌MS-1发酵产物的影响

以黄豆、黑豆、豌豆、绿豆和红豆5种常见食用豆类为基质,以高产莫纳可林K(monacolin K)且不产桔霉素的丛毛红曲菌(Monascus pilosus)MS-1为发酵菌株,进行红曲菌固态发酵,并对红曲菌MS-1在不同豆类中的发酵进程、淀粉酶与蛋白酶的酶活、发酵产物色价、莫纳可林K的含量,以及色素组成进行了分析。结果显示,豌豆、绿豆、红豆比黄豆和黑豆更适合红曲菌的生长,发酵过程中淀粉酶与蛋白酶的产生、莫纳可林K和色素的积累,以及色素组分存在一定差异。其中,豌豆的色价和莫纳可林K含量最高,分别达到246.12 U/g(干基)和5.05 mg/g(干基),适合作为高色价和高莫纳可林K红曲的生产基质。

The effects of some edible bean varieties used as substrates on fermented products of Monascus pilosus MS-1

In this paper, five commonly edible beans, Glycine max (yellow soybean), G. max (black soybean), Pisum sativum, Vigna radiate, V. umbellate were used as substrates to prepare Hongqu in solid-state fermentation by M. pilosus MS-1, which can produce abundant monacolin K and non citrinin. Fermentation processes, enzymes activities, color values and functional secondary metabolites such as content of monacolin K and species of pigments were analyzed in different fermented beans. The results showed that P. sativum, V. radiate and V. umbellate were more beneficial to the growth of Monascus, enzyme activities, color values and concentration of monacolin K than G. max(yellow soybean and black soybean) as substrates. Besides, there were some differences among pigment constituents of these five fermented beans. Meanwhile Monascus-fermented P. sativum produced the highest amount of both color value and monacolin K among them, which were 246.12 U/g (dry-basis) and 5.05 mg/g (dry-basis) respectively. Using P. sativum as the media has been recommended for the high yeild of monacolin K and color value.