摘要
对红曲霉液态发酵生产多糖的培养基组成及工艺条件进行了优化,同时对红曲霉液态发酵多糖的提取纯化及其抗氧化性、抑菌性进行了初步研究。在由40 mg/mL大米粉、10 mg/mL大豆粉、0.15 mg/mL KCl、0.15 mg/mL KH2PO4、0.15 mg/mL NaCl组成的培养基中液态发酵,通过单因素试验,得到优化后的发酵工艺条件为:发酵培养基保持初始pH值,温度为32℃,转速为180 r/min。在此条件下,红曲霉摇瓶液态发酵的多糖质量浓度达到142.3 mg/mL,是优化前的1.3倍左右。试验结果表明,红曲霉胞外多糖清除DPPH自由基能力较好,清除羟自由基的能力较弱;且红曲多糖对大肠杆菌和产气杆菌有一定的抑菌效果,但对枯草芽孢杆菌没有抑菌性。
In this paper,the medium composition and process conditions of polysaccharides produced by liquid fermentation of Monascus were optimized,and the extraction,purification,antioxidation and antibacterial activities of liquid fermentation polysaccharides from Monascus were studied.Under the liquid fermentation of a medium consisting of 40 mg/mL rice flour,10 mg/mL soybean powder,0.15 mg/mL KCl,0.15 mg/mL KH2PO4,0.15 mg/mL NaCl,optimized by single factor experiment,the fermentation process conditions are as follows:the fermentation medium maintains an initial pH value of 32℃ and a rotational speed of 180 r/min.Under this condition,the mass concentration of polysaccharides in the liquid fermentation of Monascus shake flask reached 142.3 mg/mL,which was about 1.3 times that before optimization.The preliminary detection of the antioxidant activity of the extracted Monascus polysaccharides showed that the Monascus exopolysaccharide scavenged DPPH free radicals better,and the ability to scavenge hydroxyl radicals was weak.Moreover,Monascus polysaccharide had a certain antibacterial effect on Escherichia coli and Aerobacteria,but had no antibacterial activity against Bacillus subtilis.
作者
李月婵
张子祎
魏学源
常莉
杨薇
LI Yue-chan;ZHANG Zi-yi;WEI Xue-yuan;CHANG Li;YANG Wei(College of Basic Sciences,Tianjin Agricultural University,Tianjin 300384,China)
出处
《天津农学院学报》
CAS
2020年第2期79-83,共5页
Journal of Tianjin Agricultural University
基金
天津农学院大学生创新创业训练计划项目(201710061216)。
关键词
红曲霉胞外多糖
条件优化
多糖的提取
抗氧化性
抑菌性
Monascus extracellular polysaccharide
condition optimization
polysaccharide extraction
antioxidant
bacteriostatic
