高产Monacolin K红曲霉的诱变选育及其与酿酒酵母共酵培养

为提高红曲中莫纳克林K含量，以实验室保藏紫色红曲霉（Monascus purpureus）MY-11为原始菌株，利用紫外诱变筛选红曲霉，并进行固态发酵制备红曲，采用高效液相色谱（HPLC）法对红曲中的莫纳克林K含量进行测定，选出高产莫纳克林K突变株，并与食源性菌株酿酒酵母（Saccharomyces cerevisiae）进行共酵。结果表明，通过紫外诱变筛选出2株高产莫纳克林K突变株M7和M8，固态发酵25 d后莫纳克林K含量分别为12.42 mg/g、12.49 mg/g，分别比原始菌株MY-11提高了26%、27%。将诱变菌株M7、M8分别继续与不同添加量的酿酒酵母共酵培养，结果发现加入酵母菌液添加量3%时莫纳克林K含量最高，分别为9.35 mg/g、8.94 mg/g，比对照组提高了2.63%、16.41%。紫外诱变筛选结合共酵培养方法可提高红曲中莫纳克林K含量。

Mutagenesis of high-yield Monacolin K Monascus strains and co-fermentation culture with Saccharomyces cerevisiae

In order to improve Monaclin K content in Hongqu, using Monascus purpureus MY-11 preserved in laboratory as the original strain, Monascus was screened by ultraviolet mutagenesis and Hongqu was prepared by solid-state fermentation. The Monaclin K content in M. purpureu was determined by HPLC, the high-yielding Monaklin K mutant was selected and co-fermented with a food-borne strain Saccharomyces cerevisiae. The results showed that two mutants M7 and M8 with high yield Monaklin K were screened by UV mutation. After 25 d of solid-state fermentation, the contents of Monaklin K were 12.42 mg/g and 12.49 mg/g, respectively, which were 26% and 27% higher than the original strain MY-11, respectively. The mutant strains M7 and M8 were further cultured with different addition of S. cerevisiae. Results showed that the contents of Monaclin K were the highest with yeast liquid addition 3%, which were 9.35 mg/g and 8.94 mg/g, respectively, which increased by 2.63% and 16.41% compared with the control group. UV mutagenesis screening combined with co-fermentation culture could increase the content of Monacolin K in Hongqu.