Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation

HU Wen-xiao; WEI Yan-feng; JIANG Xi-long; SHI Hong-mei; LI Yan-kui; LIU Yi-fan

doi:10.13386/j.issn1002-0306.2013.24.045

HU Wen-xiao, WEI Yan-feng, JIANG Xi-long, SHI Hong-mei, LI Yan-kui, LIU Yi-fan. Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation[J]. Science and Technology of Food Industry, 2013, (24): 296-301. DOI: 10.13386/j.issn1002-0306.2013.24.045

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Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation

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From 29 strains of Monascus sp., one strain (M2) which produced Monacolin K higher than others was chosen to be original strain.The strain then treated with UV, LiCl, ethyl sulfate and LiCl, a mutant strain of Monascus sp.named MS-12 was obtained which could produce much higher Monacolin K than M2.These optimizations of the liquid-state fermentation medium, fermentation temperature, inoculum concentration and the shaking speed were done.Under optimal conditions, the Monacolin K content of MS-12 improved significantly, reached 264.7μg/mL.And the citrinin content was only 0.026ng/mL.

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Science and Technology of Food Industry

Mutagenic breeding of the high-yield Monacolin k strains of Monascus sp. and process optimization its submerged fermentation

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