高产Monacolin K的青稞功能红曲发酵工艺优化研究

选用青稞为原料，在固态发酵条件下，研究青稞接种从毛红曲霉（Monascus pilosus）后发酵过程中不同因素对Monacolin K产量的影响。对不同培养基配方及发酵条件等进行单因素试验优化，并以发酵温度、接种量和初始pH值为影响因素，确定产Monacolin K的青稞功能红曲的最优发酵工艺条件。结果表明，以pH 4.0的水浸泡至无白心后蒸煮20 min的青稞米为基础培养基，添加0.6%蛋白胨、0.3%酵母提取物和0.3%磷酸二氢钾，装料量160 g/500 mL，接种10%从毛红曲菌液体菌种，变温发酵，32 ℃发酵2 d后降温至25 ℃发酵21 d。此优化条件下Monacolin K产量可达1.52%。

Optimization of fermentation technology of functional highland barley Monascus for high yield Monacolin K

Using highland barley as raw material, the effect of different factors on the yield of Monacolin K during the fermentation of highland barley inoculated with Monascus pilosus was studied under the condition of solid-state fermentation. The medium formula and the fermentation conditions were optimized by single factor experiments, and using fermentation temperature, inoculum and initial pH as influencing factors, the fermentation conditions of highland barley for Monacolin K yield were optimized by orthogonal experiments. The results showed that Monacolin K yield was up to 1.52% when the highland barley was soaked in water at pH 4.0 for 12 h, boiled for 20 min, added with peptone 0.6%, yeast extract 0.3% and KH2 PO40.3%(loading volume160 g/500 ml), inoculated with M. pilosus 10%, and fermented at 32 ℃ for 2 d and then at 25 ℃ for 21 d.