【作者】 孙佰申；

【导师】 周立平；

【作者基本信息】 浙江工业大学 ， 生物化工， 2004， 硕士

【摘要】 红曲霉所代谢的生理活性物质除Monacolins外，尚含有麦角甾醇（Ergosterol）、γ-氨基丁酸（GABA）、多糖等，均以引起国内外学者的极大兴趣。本论文的主要目的是优化红曲霉发酵产Ergosterol、GABA的工艺，并初步探讨Monascus pilosus GM100规模化生产。 本研究分别筛选了高产Ergosterol及GABA的菌株Monascus ruber GM088及Monascus pilosus GM100作为试验对象。对红曲霉发酵样品中Ergosterol的测定进行了紫外分光光度法和HPLC法探讨，亦对GABA测定进行了HPLC-ELSD法及氨基酸自动分析仪法的研究。 分别优化了试验红曲霉菌株固体和液体发酵产Ergosterol及GABA的条件。在本试验较优工艺条件下，液体发酵Ergosterol单位含量达3.24g／100g干菌体，GABA的含量为38.5μg／ml；固体发酵Ergosterol单位含量为3.86mg／g，GABA的含量为330mg／kg。 采用100L发酵罐及通风曲池对Monascus pilosus GM100菌株产GABA进行扩大培养，实验表明发酵滤液的GABA含量达180μg／ml，发酵液菌体中GABA含量为710μg／g；通风曲池生产的红曲米GABA的含量达390μg／g，经CO₂48h厌氧处理，提高到470μg／g。更多还原

【Abstract】 Many researchers at home and abroad have being highly interesting in some physiological active substances such as γ-aminobutyric acid（GABA） , ergosterol , polysaccharide and so on except for Moncolins. The main purpose of this thesis is to study the fermentation technology of ergosterol and GABA by Monascus spp. and research large scale production by Monascus pilosus GM100 strain.We screened Monascus ruber GM088 and Monascus pilosus GM100 strains which had respectively higher yield of ergosterol and GABA to be the object strains for our study. The UV spectrophtometric and HPLC methods which determine the content of ergosterol in the fermentation sample of Monascus are studied. We also study the HPLC-ELSD and amio acid analyzer methods which determine the content of GABA in the fermentation sample ofmonascus are studied.The optimal conditions for liquid and solid-state fermentation of ergosterol production by Monascus ruber GM088 and GABA production by Monascus GM100 strain. Furthermore we study GABA large scale production by fermentation of Monascus pilosus GMlOO.In the optimal conditions the content of ergosterol is 3.24g/100g dry mycelium by liquid fermentation and 3.86mg/g by solid-state fermentation. The content of GABA is 38.5μg/ml in the fermentation filtrate by liquid fermentation and 330mg/kg in red koji rice by solid-state fermentation.GABA production by liquid fermentation in 100L fermentor and koji-making through ventilation of Monascus pilosus GM100 are studied.The content of GABA is 180μg/ml in the fermentation filtrate and 710μg/g in the mycelium by liquidfermentation, 390μg/g in the red koji rice by fermentation of koji-making through ventilation and 470μg/g through 48h anaerobic treatment of CO₂.更多还原