紅麴菌於黃豆基質上之生長及monacolin k 之產生

Growth of Monascus sp. and production of monacolin k by solid state fermentation of soybeans

田甜(Tien Tien)

指導教授 ： 李綉鈴

大同大學/工程學院/生物工程學系所/碩士(2006年)

摘要

紅麴菌(Monascus sp.)可產生降血脂之monacolin k，黃豆中之異黃酮則可降低乳癌及前列腺癌之發生，本研究擬將紅麴菌培養於黃豆上，以開發新型保健食品—紅麴黃豆。於所測試之七株紅麴菌中，M . ruber BCRC 31535於黃豆上固態發酵培養14天後，所產生的monacolin k (62.4 mg/kg)含量最高；若額外於黃豆基質上添加1%或2%果糖，則可顯著促進M. ruber BCRC 31535之生長，而以添加1% 果糖時monacolin k之含量最高，達93.4mg/ kg。添加1%果糖之黃豆，再添加yeast extrate、monosodium glutamate或peptone等氮源時，雖可提高紅麴黃豆之橘色及紅色色素含量，但monacolin k之含量均顯著下降。將黃豆基質的初始水含量調整為64.4%時，色素及monacolin k含量均較其他初始水含量者高，以所得之最適培養條件，將M . ruber BCRC 31535在30℃下固態培養於黃豆基質，並於第六天及第七天分別補水2 ml，於 14天發酵過程中，紅麴黃豆之水分含量隨培養時間之延長而逐漸下降，M. ruber BCRC 31535 之生長與monacolin k含量則隨培養時間之增加而逐漸增加，培養14天後，M. ruber BCRC 31535之生長較控制組增加1.3倍，而 monacolin k含量則為144.5 mg/kg，較控制組提高2.2倍。

關鍵字

紅麴

並列摘要

Monascus sp. can produce blood cholesterol lowering agent—monacolin k. The isoflavones of soybeans are reported to have a preventive effect on breast and prostate cancers. A novel functional food, monascal soybeans was prepared on soybeans fermented with Monascus sp. M. ruber BCRC 31535 showed the highest production of monacolin K (62.4 mg/kg) after 14 d of cultivation. Supplementation of 1% or 2% fructose to the soybeans enhanced the growth of M. ruber BCRC 31535. The highest monacolin K production (93.4 mg/ kg) was found when 1% fructose was added to soybeans. Further supplementation of 1% of nitrogen sources includind yeast extract, monosodium glutamate or peptone to the fructose added soybeans increased the amounts of yellow and red pigment, but significantly reduced the monacolin K production by test organism. The highest amounts of pigment and monacolin K were found in monascal soybeans with an initial water content of 64.6 % . The content of water, glucosamine and monacolin k were determined during cultivation of monascal soybeans supplemented with 2 ml water each after fermentation for 6 d and 7 d under optimal fermentation condition at 30℃. The moisture content gradually decreased conteute of glucosamine and monacolin k increased as increased cultivation time. The contents of glucosamine and monacolin k were 1.3 and 2.2 times that of control, respectively. The highest content of monacolin k ,144.5 mg/ kg, was roted after cultivation of monascal soybeans for 14 d.

並列關鍵字

Monascus sp.

參考文獻

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