| 李红胜，邢宏博，许赣荣，倪冬姣，邹新华，宋汉良，宋 敏，肖小云.红曲菌固态发酵产消化酶生产工艺优化[J].广东农业科学,2021,48(11):133-142 |
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红曲菌固态发酵产消化酶生产工艺优化 |
| Optimization of Production Process of Digestive Enzyme from Solid-state Fermentation by Monascus |
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| DOI：10.16768/j.issn.1004-874X.2021.11.017 |
| 中文关键词: 红曲菌 液化酶 糖化酶 蛋白酶 固态发酵 工艺优化 |
| 英文关键词: Monascus liquid enzyme glucoamylase protease solid-state fermentation process optimization |
| 基金项目:农业农村部“科技助力经济 2020”重点专项（SQ2020YFF0426352）；佛山市深入推进创新驱动助力工程项目（2021045） |
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| 中文摘要: |
| 【目的】红曲菌在生长代谢过程中会产生多种酶类物质，为优化红曲菌发酵产消化酶的生产工艺。【方法】研究7株红曲菌固态发酵产物中的液化酶、糖化酶及蛋白酶活性，筛选出酶活相对较高的菌株ZH6。分别研究发酵时间、基质加水量、接种量及培养温度对红曲菌ZH6固态发酵所产糖化酶、液化酶及蛋白酶活性的影响。在单因素试验基础上分别以加水量、接种量及培养温度作为自变量，以红曲菌ZH6固态发酵产物中糖化酶、液化酶及蛋白酶的活性为因变量进行响应面优化。【结果】经响应面优化生产工艺，当紫色红曲菌ZH6固态发酵的加水量为42 mL、接种量为20%、培养温度为33 ℃、发酵培养6 d时，所生产的液化酶活性达到119.27 U/g；当加水量为38 mL、接种量为20%、培养温度为30 ℃、发酵培养10 d时，所生产的糖化酶活性为614.32 U/g；当加水量为35 mL、接种量为20%、培养温度为31 ℃、发酵培养7 d时，所生产的酸性蛋白酶活性为1 194.21 U/g。【结论】响应面法优化生产工艺，能有效提高红曲菌ZH6产消化酶的能力。 |
| 英文摘要: |
| 【Objective】Monascus produces a variety of enzyme substances in the process of growth and metabolism. The study is aimed to optimize the production process of digestive enzymes fermented by Monascus.【Method】The activities of liquefaction enzymes, glucoamylases and proteases in 7 strains of Monascus solid-state fermentation products were studied, and the strain Monascus purpureus ZH6 with high enzyme activities was screened. The effects of fermentation time, substrate water addition, inoculation amount and culture temperature on the activities of glucoamylase, liquefaction enzyme and protease produced by solid-state fermentation of Monascus purpureus ZH6 were explored. On the basis of single factor experiment, response surface optimization was carried out with water addition, inoculation amount and culture temperature as independent variables, and the activities of glucoamylase, liquefaction enzyme and protease in solid-state fermentation products of Monascus purpureus ZH6 as dependent variables.【Result】The production process was optimized by response surface methodology. When the culture time of solid-state fermentation of Monascus purpureus ZH6 was 6 days with the conditions of water addition 42 mL, inoculation amount 20% and the culture temperature 33 ℃ , the liquefaction enzyme activity reached 119.27 U/g; When the fermentation culture time was 10 days with the conditions of water addition 38 mL, inoculation amount 20% and the culture temperature 30 ℃ , the glucoamylase activity reached 614.32 U/g; When the fermentation culture time was 7 days with the conditions of water addition 35 mL, inoculation amount 20% and the culture temperature 31 ℃ , the protease activity reached 1 194.21 U/g.【Conclusion】The production process optimized by response surface methodology could improve the digestive enzyme production capacity of Monascus purpureus ZH6 effectively. |
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