Microwave mutagenesis of Monascus purpureus and optimization of fermentation conditions for Monascus pigment production

doi:10.3969/j.issn.1000-1565.2020.06.009

Abstract

Abstract: The microwave mutagenesis was carried out when Monascus purpureus S1 was used as the original strain. M.purpureus S1-29 was screened with the highest Monascus pigment value of 3 240 U/g dry base, which was increased by 57% compared with that of the original strain. The conditions for the production of Monascus pigment by solid-state fermentation of strain S1-29 were optimized. The effects of carbon sources, nitrogen sources and inorganic salts on pigment production were investigated and orthogonal experiments were carried out. The results showed that when 4% glucose, 6% peptone, 0.4% magnesium sulfate and 0.3% dipotassium hydrogen phosphate were added into the rice media and cultured at 32 ℃ for 11 days, the Monascus pigment value of M.purpureus S1-29 reached 4 003 U/g dry base, which was increased by 23.55% compared with that of control.

Key words: Monascus purpureus, Monascus pigment, fermentation optimization

CLC Number:

Q939.97

WU Jinxia, WANG Yan, TAN Zhenghao, LIU Shuang, SUI Siqiang, ZHANG Heying. Microwave mutagenesis of Monascus purpureus and optimization of fermentation conditions for Monascus pigment production[J]. Journal of Hebei University(Natural Science Edition), 2020, 40(6): 618-624.

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