红曲霉液态发酵产 Monacolin K 发酵条件的优化

摘要

以实验室保藏的红曲霉菌株进行液态发酵来生产 Monacolin K，并优化影响 Monacolin K 产量的发酵条件。以单因素实验确定各因素范围，再做正交设计实验，运用极差分析法，找出最佳发酵条件组合。实验结果表明：氮源对发酵条件的影响因素最大，温度次之，碳源相对较小、pH 值最小，实验也证明各因素之间存在着交互作用；红曲霉液态发酵产 Monacolin K 的最佳发酵条件是甘油7％，酵母浸膏3％，NaNO30．2％，MgSO4·7H2 O 0．1％，KH2 PO40．1％，初始 pH 4．5，27℃温度下培养14天，在此工艺下，Monacolin K 产量达到245 mg／L，比优化前提高了约70％。%The Monascusstrain preserved in microbiology laboratory is used to produce Monacolin K by liquid fermentation method.The fermentation conditions affecting the yield of Monacolin K are optimized.Firstly,single factor experiment is used for obtaining the ranges of influencing factors. Secondly,the orthogonal experiment is deigned and the experimental results are analyzed by range analysis way to find the optimal combination of fermentation conditions.The results show that the nitrogen sources have the most significant effect on fermentation conditions, the next is the temperature,and the pH value has the smallest effect. The optimal conditions for producing Monacolin K by liquid fermentation method with Monascusstrain are glycerol 7%,yeast extract 3%, NaNO3 0.2%,MgSO4 ·7H2 O 0.1%,KH2 PO4 0.1%,culture time of 14 days,temperature of 27 ℃, initial pH of 4.5,under such conditions,Monacolin K yield reaches 245 mg/L,compared with the previous optimization,it is increased by about 70%.