Monascus can produce many beneficial metabolites; however, it can simultaneously also produce citrinin, which seriously limits its application. Therefore, reducing the production of citrinin is of great interest. Herein, Monascus aurantiacus Li AS3.4384 (MAL) was used to optimize the liquid-state fermentation process and investigate the effects of genistein and other flavonoids on citrinin, pigments, and biomass of MAL. Results showed that citrinin decreased by 80%, pigments and biomass increased by approximately 20% in 12 days with addition of 20.0 g/L rice powder as a carbon source and 2.0 g/L genistein during shaking liquid-state fermentation. Further, genistein, daidzein, luteolin, apigenin, quercetin, baicalein, kaempferol myricetin, and genistin exerted different effects on citrinin production by MAL, with genistein causing the highest reduction in citrinin production during liquid-state fermentation, possibly due to the presence of C5-OH, C4'-OH, and C7-OH. Therefore, genistein can be added to the fermentation process of Monascus to reduce citrinin.

译文

:红曲霉可以产生许多有益的代谢产物;但是,它同时也可以产生柠檬素,这严重限制了它的应用。因此,减少柠檬绿素的产生是非常令人感兴趣的。在此,使用红曲霉AS3.4384(MA​​L)来优化液体发酵过程,并研究金雀异黄素和其他类黄酮对柠檬素,色素和MAL的生物量的影响。结果显示,在摇动液态发酵过程中,添加20.0 g / L大米粉作为碳源和2.0 g / L染料木黄酮,在12天之内柠檬绿素减少80%,色素和生物量增加约20%。此外,金雀异黄素,黄豆苷元,木犀草素,芹菜素,槲皮素,黄ical素,山emp酚杨梅素和染料木素对MAL产生的桔霉素产生不同的影响,在液体发酵过程中,染料木黄酮引起的桔黄素产生减少最多,可能是由于C5的存在-OH,C4'-OH和C7-OH。因此,染料木黄酮可以添加到红曲霉的发酵过程中,以减少橘皮苷。

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