CN110734940B - Preparation method of high-salt fermented monascus yellow pigment - Google Patents
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Abstract
The invention discloses a preparation method of high-salt fermented monascus yellow pigment, which comprises the following steps: step 1: preparing a basic culture medium containing high salt, wherein the salt content in the basic culture medium is 20-50 g/L, and the step 2: inoculating monascus seed liquid into the basic culture medium prepared in the step 1 for aerobic fermentation for 4-7 days; and step 3: and (3) performing solid-liquid separation on the fermentation liquor obtained in the step (2), respectively obtaining extracellular monascus yellow pigment from clear liquid, and obtaining intracellular monascus yellow pigment from the solid through an ethanol extraction separation method, wherein the sum of the extracellular monascus yellow pigment and the intracellular monascus yellow pigment is a monascus yellow pigment product. According to the invention, the fermentation is carried out in a high-salt extreme environment, the monascus metabolism can be promoted to generate the monascus yellow pigment, so that the yield of the monascus yellow pigment can be obviously improved, and the direct preparation of the culture medium by using seawater or concentrated seawater for fermentation production can be considered, so that the whole production method is low in production cost, environment-friendly and high in yield.
Description
Technical Field
The invention belongs to the field of fermentation, and particularly relates to a preparation method of high-salt fermented monascus yellow pigment.
Background
Monascus is a filamentous fungus that has been studied for thousands of years in Asian countries. The monascus pigment as a secondary product of monascus fermentation metabolism is a natural mixed pigment with a polyketone structure and mainly comprises three main classes of red, orange and yellow. Recent research reports indicate that the monascus pigment, especially the monascus yellow pigment, has the functional activities of resisting bacteria, cancers, oxidation, lipid reduction and the like, and can be widely applied to the fields of food and medicine. Therefore, the research and development of the fermentation production of the monascus yellow pigment have wide prospect and great market value.
The monascus pigment is obtained by monascus liquid fermentation, which is the key point of research, and most reports focus on optimizing the composition of a culture medium and fermentation conditions, so as to improve the content of the monascus pigment, but the improvement amount is limited.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a preparation method for high-salt fermentation of monascus yellow pigment, which has high yield and simple separation.
In order to achieve the purpose, the technical scheme of the invention is as follows: a preparation method of high-salt fermented monascus yellow pigment comprises the following steps:
step 1: preparing a basic culture medium containing high salt, wherein the salt content in the basic culture medium is 20-50 g/L;
step 2: inoculating monascus seed liquid into the basic culture medium prepared in the step 1 for aerobic fermentation for 4-7 days;
and step 3: and (3) performing solid-liquid separation on the fermentation liquor obtained in the step (2), respectively obtaining extracellular monascus yellow pigment from clear liquid, and obtaining intracellular monascus yellow pigment from the solid through an ethanol extraction separation method, wherein the sum of the extracellular monascus yellow pigment and the intracellular monascus yellow pigment is a monascus yellow pigment product.
Wherein, the salt in the step 1 is NaCl.
Wherein, the rest components in the minimal medium in the step 1 are respectively as follows: glucose, (NH)4)2SO4、KH2PO4、KCl、MgSO4·7H2O、FeSO4·7H2O、ZnSO4·7H2O、MnSO4·H2O and water, andthe concentration of glucose in the minimal medium is 50 g/L, (NH)4)2SO4The concentration of (A) is 5 g/L, KH2PO4Has a concentration of 5 g/L, KCl concentration of 0.5 g/L, MgSO4·7H2The concentration of O is 0.5 g/L, FeSO4·7H2O concentration of 0.01 g/L, ZnSO4·7H2O concentration of 0.01 g/L, MnSO4·H2The concentration of O was 0.03 g/L.
Wherein the Monascus purpureus isMonascus ruberIt is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC 10910.
Wherein, the inoculation amount of the monascus seed liquid in the step 2 is 5-10% of the volume of the basic culture medium.
The preparation method of the monascus seed liquid comprises the following steps: taking the strain to coat the strain in a plate culture medium for culturing for 4-7d, taking bacterial colonies on the plate after culturing, adding the bacterial colonies into a seed culture medium for culturing for 24-36 h, and the adding amount of the bacterial colonies in the seed culture medium is 5-10 per 50 mL.
Wherein, the components in the plate culture medium are respectively glucose, potato, agar and water, and the concentration of the glucose is 20 g/L, the concentration of the potato is 200 g/L and the concentration of the agar is 20 g/L.
Wherein, each component in the seed culture medium is glucose, yeast extract, peptone, KCl and FeSO respectively4·7H2O、KH2PO4 And water, wherein the concentration of glucose is 20 g/L, the concentration of yeast extract is 3 g/L, the concentration of peptone is 10 g/L, the concentration of KCl is 0.5 g/L, FeSO4·7H2The concentration of O is 0.01 g/L, KH2PO4 The concentration of (2) is 4 g/L.
Wherein, the aerobic fermentation in the step 2 is carried out in a constant temperature oscillating table, the fermentation temperature is 25-35 ℃, and the oscillation frequency is 150-250 rpm.
Wherein the fermentation temperature in the aerobic fermentation in the step 2 is 30 ℃, and the oscillation frequency is 180 rpm.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the fermentation is carried out in a high-salt extreme environment, the monascus metabolism can be promoted to generate the monascus yellow pigment, so that the yield of the monascus yellow pigment can be obviously improved, and the direct preparation of the culture medium by using seawater or concentrated seawater for fermentation production can be considered, so that the whole production method is low in production cost, environment-friendly and high in yield.
Drawings
FIG. 1 is a graph comparing the yields of extracellular monascus yellow pigment in examples 2 to 4 of the present invention and a control example;
FIG. 2 is a graph comparing the yields of intracellular monascus yellow pigment in examples 2 to 4 of the present invention and in the comparative example;
FIG. 3 is a graph comparing the total yield of monascus yellow pigment in examples 2 to 4 of the present invention and the comparative example.
Detailed Description
The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.
Example 1
Activating strains: getMonascus ruber(CGMCC 10910) strains are coated on a plate culture medium for culture, wherein the plate culture medium comprises glucose, potato, agar and water respectively, the concentration of the glucose is 20 g/L, the concentration of the potato is 200 g/L, the concentration of the agar is 20 g/L, and the culture conditions are as follows: the culture temperature is 25-35 ℃, preferably 30 ℃; the plate culture time is 4-7d, preferably 6d, and bacterial strain can generate colony on the plate after being activated.
The seed bacterial liquid is prepared by collecting 20 g glucose, 3 g yeast extract powder, 10 g fish meal peptone, 0.5 g KCl, and 0.01 g FeSO4·7H2O and 4 gKH2PO4Dissolving the bacterial suspension in 500 mL of water, adding water to a constant volume of 1L to obtain a seed culture medium, sterilizing and cooling 80 mL of the seed culture medium, inoculating 13 bacterial colonies taken from a flat plate, and culturing in a constant-temperature shaking table at a culture temperature of 25-35 ℃, an oscillation frequency of 150-250 rpm and a culture time of 24-36 h, preferably at a culture temperature of 30 ℃, an oscillation frequency of 180 rpm and a culture time of 30 h to obtain a seed bacterial liquid.
Example 2
Taking 50 g of glucose and 5 g of (NH)4)2SO4 、5 g KH2PO4 、0.5 g MgSO4·7H2O 、0.5 g KCl，0.01 g FeSO4·7H2O 、0.01 g ZnSO4·7H2O 、0.03 g MnSO4·H2O and 20 g NaCl were dissolved in deionized water and made up to 1L with deionized water, followed by sterilization at 115 ℃ for 20 min. Then inoculating 80 mL of the seed bacterial liquid prepared in the example 1 for shake cultivation, wherein the temperature of shake cultivation is 30 ℃, the oscillation frequency is 180 rpm, and the fermentation cultivation time is 6d, centrifuging the fermentation liquid (8000 r/min,5 min) after the cultivation is finished, respectively collecting supernatant and precipitate, wherein the supernatant is used for obtaining extracellular monascus yellow pigment, and the precipitate is used for extracting intracellular monascus yellow pigment.
Example 3
The difference from example 2 is that 35 g of NaCl was used.
Example 4
The difference from example 2 is that the amount of NaCl used was 50 g.
Comparative example
The difference from example 2 is that the amount of NaCl used was 0 g.
The method for extracting the intracellular monascus yellow pigment in the sediment after centrifugation comprises the following steps: adding deionized water into the precipitate for washing, dissolving the precipitate with deionized water, centrifuging again (8000 r/min,5 min), collecting the precipitate (repeating for multiple times), adding ethanol (pH 2) with the same volume and concentration of 70% into the washed precipitate, oscillating for dispersion, standing for 1 h, filtering with filter paper to obtain filtrate as intracellular monascus yellow pigment, diluting the obtained intracellular and extracellular pigments, scanning with ultraviolet spectrophotometer at full wavelength, and detecting corresponding yellow pigment concentration at specific wavelength.
Wherein, the contents of the extracellular monascus pigment and the intracellular monascus pigment in examples 2 to 4 and the comparative example can be seen in fig. 1 to 3, wherein the results are shown in fig. 1, 2 and 3, and the implementation is performedIn example 2, the content of monascus yellow pigment in the cells respectively reaches 37 AU by using 20 g/L high-concentration salt (NaCl) for fermentation350And 97 AU410The total amount of the monascus yellow pigment is 134 AU; in example 3, the fermentation with 35 g/L high concentration salt (NaCl) resulted in an extracellular and intracellular monascus yellow pigment content of 43 AU, respectively350And 110 AU410The total amount of the monascus yellow pigment is 153 AU; in example 4, the fermentation with 50 g/L high concentration salt (NaCl) achieved extracellular and intracellular monascus yellow pigment contents of 30 AU respectively350And 90 AU410The total amount of the monascus yellow pigment is 120 AU; the total amount of monascus yellow pigment inside and outside the cells in the control example is 125 AU; it can be seen thatMonascus ruberThe (CGMCC 10910) strain can be metabolized to generate monascus yellow pigment in high-salt environment and can grow well, and when the salt concentration in the culture medium reaches 35 g/L, the metabolic generation amount of the monascus yellow pigment is improved by more than 20 percent compared with the generation amount in the conventional culture medium, so that the proper increase of the salt yield in the culture medium can promote the generation of the monascus yellow pigmentMonascus ruber(CGMCC 10910) the strain generates monascus yellow pigment.
Can produce a large amount of industry saline and alkaline waste water in the industrial production, carry out sewage treatment's cost higher at present to saline and alkaline waste water, this application then replaces fresh water with saline and alkaline waste water and prepares culture medium fermentation production monascus yellow pigment for direct use provides reference, so realizes the reasonable recycle of waste water, practices thrift the cost.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation method of monascus yellow pigment through high-salt fermentation is characterized by comprising the following steps:
step 1: preparing a basic culture medium containing high salt, wherein the salt content in the basic culture medium is 20-50 g/L, and the salt is NaCl;
step 2: inoculating monascus seed liquid into the basic culture medium prepared in the step 1 for aerobic fermentation for 4-7 days;
and step 3: performing solid-liquid separation on the fermentation liquor obtained in the step 2, respectively obtaining extracellular monascus yellow pigment from clear liquid, and obtaining intracellular monascus yellow pigment from the solid through an ethanol extraction separation method, wherein the sum of the extracellular monascus yellow pigment and the intracellular monascus yellow pigment is a monascus yellow pigment product;
the rest components in the minimal medium in the step 1 are respectively as follows: glucose, (NH)4)2SO4、KH2PO4、KCl、MgSO4·7H2O、FeSO4·7H2O、ZnSO4·7H2O、MnSO4·H2O and water, and the concentration of glucose in the minimal medium is 50 g/L, (NH)4)2SO4The concentration of (A) is 5 g/L, KH2PO4Has a concentration of 5 g/L, KCl concentration of 0.5 g/L, MgSO4·7H2The concentration of O is 0.5 g/L, FeSO4·7H2O concentration of 0.01 g/L, ZnSO4·7H2O concentration of 0.01 g/L, MnSO4·H2The concentration of O is 0.03 g/L;
the Monascus purpureus isMonascus ruberIt is preserved in China general microbiological culture Collection center (CGMCC) with the preservation number of CGMCC 10910.
2. The method for preparing monascus yellow pigment through high-salt fermentation according to claim 1, wherein the inoculation amount of the monascus seed liquid in the step 2 is 5-10% of the volume of the basic culture medium.
3. The method for preparing monascus yellow pigment through high-salt fermentation according to claim 2, wherein the monascus seed solution is prepared by the following steps: taking the strain to coat the strain in a plate culture medium for culturing for 4-7d, taking bacterial colonies on the plate after culturing, adding the bacterial colonies into a seed culture medium for culturing for 24-36 h, and the adding amount of the bacterial colonies in the seed culture medium is 5-10 per 50 mL.
4. The method of claim 3, wherein the culture medium comprises glucose, potato, agar and water, wherein the glucose concentration is 20 g/L, the potato concentration is 200 g/L, and the agar concentration is 20 g/L.
5. The method for preparing monascus yellow pigment through high-salt fermentation according to claim 3, wherein the components in the seed culture medium are glucose, yeast extract, peptone, KCl and FeSO4·7H2O、KH2PO4 And water, wherein the concentration of glucose is 20 g/L, the concentration of yeast extract is 3 g/L, the concentration of peptone is 10 g/L, the concentration of KCl is 0.5 g/L, FeSO4·7H2The concentration of O is 0.01 g/L, KH2PO4 The concentration of (2) is 4 g/L.
6. The method for preparing monascus yellow pigment through high-salt fermentation according to claim 1, wherein the aerobic fermentation in the step 2 is performed in a constant-temperature shaking table, the fermentation temperature is 25-35 ℃, and the shaking frequency is 150-250 rpm.
7. The method for preparing monascus yellow pigment through high-salt fermentation according to claim 6, wherein the fermentation temperature in the aerobic fermentation in the step 2 is 30 ℃, and the oscillation frequency is 180 rpm.
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