不同发酵基质对红曲重要代谢产物的影响

功能红曲由于含有包括Monacolin K、伽马-氨基丁酸、色素等诸多生物活性成分而逐渐成为受人欢迎的功能性食品.但是,红曲产品中桔霉素的污染限制了红曲相关企业的健康发展.本实验考察了不同培养基质对红曲发酵产品重要代谢产物的影响.检测的内容包括:Monacolin K、伽马-氨基丁酸、色价以及桔霉素.结果显示大米复配麦麸较单纯使用大米为发酵基质的红曲产品其Monacolin K的含量增加了1倍.大米复配豆粕为发酵基质有效地消除了桔霉素的污染.

Effects of different substrates on the important metabolites of Monascus fermented products

Monascus-fermented product has recently become a popular functional food because of many of its bioactive constituents being discovered, including the Monacolin K, γ-aminobutyric acid (GABA), and pigments. The citrinin contamination in Monascus products restricts the health devel- opment of Monascus fermentation relative companies. In this research, effects of different substrates on the important metabolites of Monascus fer- mented products were investigated. The contents of Monacolin K, GABA, pigments color values, and contamination of citrinin were measured. The results showed that the content of Monacolin K fermented with rice-wheat bran substrate increased 1 times than that fermented with rice alone. The citrinin contamination was successfully repressed when fermented with Rice-bean cake substrate.