| 多菌混合发酵红曲生产Monacolin K与GABA的研究 |
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| 引用本文： | 陈璐,祁勇刚,王常苏,孙晓彤,高冰. 多菌混合发酵红曲生产Monacolin K与GABA的研究[J]. 中国酿造, 2012, 0(11): 124-128 |
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| 作者姓名： | 陈璐 祁勇刚 王常苏 孙晓彤 高冰 |
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| 作者单位： | [1]武汉工业学院生物与制药工程学院,湖北武汉430023 [2]武汉鑫宏食品酿造科研所,湖北武汉430051 |
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| 基金项目： | 基金项目：武汉市酿造技术研发平台项目（201220837301）;武汉市重点科技攻关项目（201020722296） |
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| 摘 要： | 以萌芽米为原料,选用食用红曲菌M1、M2,酿酒酵母Sce01和乳酸菌Lac01四种菌株进行混合发酵,结果表明:M1+M2+Sce01+Lac01组合在分段温度25℃、分段时间6d、pH值为4.0、营养物的添加量为3%的条件下进行发酵,结果最为理想。Monacolin K含量达到3.12mg/g,GABA含量达到13.05mg/g。
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| 关 键 词： | 红曲菌 混合发酵 莫纳可林K γ-氨基丁酸 |
Study on production of Monacolin K and GABA by mixed fermentation of monascu |
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| Affiliation: | CHEN Lu, QI Yonggang, WANG Changsu, SUN Xiaotong, GAO Bin. (1.College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Xinhong Institute of Food and Brewing, Wuhan 430051, China) |
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| Abstract: | Using sprout rice as raw material, edible Monascus M1, M2, saccharomyces cerevisiae Sce01 and lactic acid bacteria Lac01 were chosen for mixed fermentation. The most ideal results were achieved under the condition of M1, M2, See01 and Lac01 were mixed fermentation in the section temperature 25℃, section time 6d, pH value 4.0, nutrient add content 3%. After that, the Monacolin K content reached 3.12mg/g, GABA content reached 13.05mg/g. |
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| Keywords: | Monascus mixed fermentation Monacolin K γ-aminobutyric acid |
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