Two Stages Solid-state Fermentation of Monascus purpureus to Enhance the Formation of Bioactive Compounds

• Main Authors: Sheng-Wun Huang, 黃聖文
• Other Authors: Fan-Chiang Yang
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/89n4b2

碩士 === 東海大學 === 化學工程與材料工程學系 === 102 === Monascus (Monascus purpureus) is a traditional Chinese medicinal fungus and has received considerable attention for the production of some secondary metabolites such as: monacolin K, pigments, citrinin, pigments, aroma and antioxidants. Recent studies have found that the secondary metabolites mainly included monacolin K, citrinin and antioxidants. In this study, brown rice with water content of 50% was used as a basal medium in solid state cultures using 250ml flasks at 30℃ for two weeks. With different additives, the strategy of two- stage culture has been tested to improve the production of monacolin K. The results show that when fructose of 1% was added the in culture day 7, the content of monacolin K rose to 456.7 mg/kg, and was 2.8 times more than the control. If the additive was mixed by fructose and peptone with ratio of 5:1, the content of monacolin K could reach to 512.1 mg/kg. Two-stage cultures have been proved to be beneficial to the production of monacolin K.. The effects of temperature shift from 30℃ to 25℃ or 35℃ in one week was studied in two-stage cultures. The results indicate that the shift to lower temperature 25℃could enhance the content of monacolin K to 680.1 mg/kg and would be favorable to the formation on Monascus metabolites. The finally study in culture day 7 added fructose and peptone with ratio of 5:1, change the temperature to 25℃ and with different illumination and wavelength of the light source illuminating the sample. The results indicate that the illumination 1500 lux red could enhance the content of monacolin K to 790.6 mg/kg and would be favorable to the formation on Monascus metabolites