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Position: Home > Articles > Combined Mutation of Monascus and Optimization of Fermentation Conditions for Monacolin K Production FOOD SCIENCE 2012,33 (11) 247-251

红曲菌的复合诱变及其固态发酵条件的优化

作  者:
杨欢欢;胡中泽
单  位:
武汉工业学院食品科学与工程学院
关键词:
红曲菌;复合诱变;Monacolin K;响应面
摘  要:
通过紫外线和LiCl对一株红曲菌MP进行复合诱变,并通过响应面法对其固态发酵条件进行优化分析。结果表明:在前期温度为30℃,后期温度为24℃,初始含水量为60%的条件下,Monacolin K的产量最高可达5.33mg/g。
译  名:
Combined Mutation of Monascus and Optimization of Fermentation Conditions for Monacolin K Production
作  者:
YANG Huan-huan,HU Zhong-ze(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
关键词:
Monascus;combined mutation;monacolin K;response surface methodology
摘  要:
A strain of Monascus purpureu was treated with UV irradiation and its spore was then incubated in media containing LiCl to induce mutation.A mutant strain with high yield of monacolin K was obtained and its fermentation conditions were optimized for monacolin K production.The results showed that the optimal fermentation conditions were initial temperature of 30 ℃,late temperature of 24 ℃ and original moisture content of germinated brown rice of 60%.Under these conditions,the yield of monacolin K reached 5.33 mg/g.

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