单 位：
湘西自治州边城醋业科技有限责任公司;吉首大学食品科学研究所
关键词：
湘西原香醋;红曲霉;Monacolin K;菌株筛选;发酵条件
摘 要：
采用紫外分光光度法初筛、高效液相色谱(HPLC)法复筛,从湘西原香醋醋醅中筛选产Monacolin K红曲霉,应用Box-behnken中心组合试验设计建立数学模型,进行响应面分析优化发酵条件。结果表明,初筛获得7株具有产Monacolin K能力的红曲霉,复筛选择产Monacolin K能力达157mg/L的M3菌株为优势菌株。响应面分析结果显示,最优发酵条件为:初始pH5.3、发酵温度25℃、摇瓶转速112r/min、发酵时间10.5d,在此条件下发酵液的Monacolin K质量浓度达354.68mg/L。
译 名：
Screening of Monacolin K-producing Monascus and Fermentation Condition Optimization by Response Surface Methodology
作 者：
HUANG Qun1,MA Cheng-jin1,YU Ji1,WANG Jing-jing1,GAO Yao-fu2(1.Institute of Food Science,Jishou University,Jishou 416000,China; 2.Xiangxi Biancheng Vinegar Science and Technology Co.Ltd.,Jishou 416003,China)
关键词：
Xiangxi natural savory vinegar;Monascus;monacolin K;strain screening;fermentation conditions
摘 要：
The purpose of this study was to isolate high monacolin K-producing Monascus from Xiangxi natural savory vinegar by primary UV spectrophotometric screening and secondary high performance liquid chromatographic(HPLC) screening.The primary screening resulted in 7 Monascus strains capable of producing monacolin K,out of which strain M3 with the highest monacolin K-producing ability(achieving a concentration of 157 mg/L in fermentation broth) was isolated through the secondary screening.Further,fermentation conditions optimization for monacolin K production by strain M3 was carried out based on a mathematical model established using Box-Behnken central composite design.The optimal fermentation conditions were found to be: initial pH of 5.3,culture temperature of 25 ℃,shaking speed of 112 r/min and fermentation time of 10.5 days.Under the optimal fermentation conditions,the yield of monacolin K reached up to 354.68 mg/L.
