EFFECT OF RICE COMPLEX MEDIUM ON MONACOLIN K PRODUCTION OF MONASCUS RUBE
李志誠、涂瑞澤,張耀南
E-mail: [email protected]
ABSTRACT
IN THIS STUDY, MONACOLIN K WAS PRODUCED BY MONASCUS RUBER CCRC 31535 IN FLASK CULTURE.
THE OBJECTIVE OF THIS STUDY WAS TO DEVELOP THE EFFECTS OF THE FOOD-GRADE RICE-YEAST POWDER OR RICE-VEGATABLE OIL COMPLEX MEDIA ON MONACOLIN K PRODUCTION BY M. RUBER.
SEVERAL DIFFERENT STRATEGIES OF MANIPULATING VARIABLES, SUCH AS CULTURE TEMPERATURE, INITIAL PH AND VOLUME OF THE COMPLEX MEDIUM, WERE INVESTIGATED. IT WAS FOUND THAT THE OPTIMUM CULTURE MEDIUM WAS THE RICE-VEGATABLE OIL COMPLEX MEDIUM. THE TEMPERATURE AND MEDIUM VOLUME IN 250-ML FLASK CULTURE WERE AT 25℃AND 50 ML, RESPECTIVELY. THE OPTIMUM INITIAL PH OF THE RICE COMPLEX MEDIUM WAS TO BE 5.0-6.0. THE OPTIMUM INITIAL PH FOR 0.06 G/ML RICE PARTICLE IN THE COMPLEX MEDIUM WAS TO BE 5.0, WHILE THAT FOR 0.20 G/ML RICE PARTICLE WAS TO BE 6.0. IN GENERAL, THE RICE PARTICLE, RATHER THAN THE RICE POWDER, WAS CONSIDERED TO BE A SUITABLE COMPOSITION FORM FOR IMPROVING YIELD OF MONACOLIN K. FINALLY, THE RESULT
INDICATED THAT THE ADDITION OF VEGATABLE OIL IN THE RICE COMPLEX MEDIUM WAS FOUND TO INCREASE THE MONACOLIN K PRODUCTION. THE MAXIMUM YIELD WAS 0.058 MG/ML WHEN 0.10 G/ML RICE PARTICLE, 0.036 ML/ML VEGATABLE OIL, 0.13 G/ML SUCROSE, 0.01 G/ML YEAST EXTRACT WAS USED IN THE COMPLEX MEDIUM. BY USING THE RICE-VEGATABLE OIL COMPLEX MEDIUM DESCRIBLE ABOVE, THE MAXIMUM MONACOLIN K YIELD, 0.023 G/L, WAS OBTAINED AT THE 9TH DAY UNDER CONTROLLING 400 RPM STIRRED SPEED IN A 5-L STIRRED TANK FERMENTOR. THIS RESEARCH DEMONSTRATED THE FOOD-GRADE RICE COMPLEX MEDIUM WAS WORTH IMPROVING THE YIELD OF MONACOLIN K BY USING RESPONSE SURFACE METHODOLOGY TO OPTIMZE THE COMPOSITION CONCENTRATION AND TO STUDY THE FERMENTATION CONDITIONS BY USING A 5-L STIRRED TANK FERMENTOR.
Keywords : MONASCUS RUBER, FOOD-GRADE RICE COMPLEX MEDIUM, MONACOLIN K Table of Contents
第一章 緒論--P1 1.1 研究動機--P1 1.2 研究方法--P2 第二章 文獻回顧--P4 2.1 紅麴菌的發現--P4 2.2 紅麴菌的微生物特性--P5 2.3 紅麴的製作--P6 2.4 紅麴菌於醫療與食品上的應用--P10 2.5 具有經濟價值的紅麴代謝產物--P13 2.6 膽固醇合成抑制 劑--P23 2.7 健康食品的定義--P33 2.8 健康食品與高血脂症--P35 第三章 利用食品級白米複合培養基探討生產膽固醇抑制 劑--P37 3.1 前言--P37 3.2 材料與方法--P37 3.2.1 材料--P38 3.2.2 儀器設備--P38 3.2.3 培養方法--P39 3.2.4 MONACOLIN K 之HPLC定量分析--P40 3.2.5 最適化食品級培養基的探討--P43 3.2.6 小型發酵槽培養條件之探討--P45 第四章 結果與討 論--P46 4.1 白米複合培養基之篩選--P46 4.2 培養基起始酸鹼值之影響--P46 4.3 培養溫度之影響--P52 4.4 培養基體積含量之 影響--P52 4.5 白米粒含量濃度之影響--P52 4.6 白米粒與白米粉形態之影響--P56 4.7 小型發酵槽培養條件之探討--P56 第五章 結論與展望--P63 參考文獻--P65 附錄--P70
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