固態培養 Monascus spp. 生產 monacolin K及色素

Abstract

Abstract In this study, various solid cultures of Monacus spp. (Monascus spilosus BCRC 31505, M. pilosus BCRC 31527, M. purpureus BCRC 31501, M. purpureus BCRC 31499, M. purpureus BCRC 31615, M. purpureus BCRC 32668, and M. ruber BCRC 31535) were first prepared on polished Indica type rice. Productions of pigment and monacolin K in the solid cultures were then compared. The effect of rice substrates (polished Indica type rice, de-hulled Indica type rice, de-hulled Japonica type rice, de-hulled glutinous rice and wheat), supplementation of nitrogen sources (yeast extract, monosodium glutamate and peptone) and carbon sources (glucose, fructose, maltose, sucrose) as well as the initial water content (43.6%, 49.6%, 53.4% and 63%) of the substrate on the production of pigment and monacolin K was further investigated. Results revealed that among the various strains tested, M. ruber BCRC 31535 showed the highest production of monacolin K. Production of monacolin K and pigment by M. ruber BCRC 31535 varied with the kinds of rice substrate. The highest production of monacolin K ( 86.5 mg/kg dried koji) and pigment was noted when M. ruber BCRC 31535 was grown on de-hulled Indica type rice. Supplementation of 1% fructose to the de-hulled Indica type rice substrate enhanced the monacolin K production. Increasing the fructose-supplementations level to 4%, although enhanced the pigment production did not further increased the production of monacolin K. Further supplementation of 1% of nitrogen source (yeast extract, monosodium glutamate or peptone) to the fructose (1%)-added rice substrabe resulted in the increased pigment and decreased monacolin K production by test organism. Initial water content of rice substrate was also found to affect the production of pigment and monacolin K by M. ruber BCRC 31535 significantly. The highest amount of monacolin K (116.7 mg/kg dried koji) and pigment was found in the culture of M. ruber BCRC 31535 grown in the rice substrate with an initial water content of 53.4 and 63.0%, respectively.