功能紅曲固態(tài)發(fā)酵過程中次生代謝產物積累的研究

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DOI：10.3969/j.issn.1000-9973.2025.08.014

引文格式：.功能紅曲固態(tài)發(fā)酵過程中次生代謝產物積累的研究[J].中國調味品，2025，50（8）：96-101.LIU YN，MA X Y，CHEN M H.Studyon accumulation of secondary metabolites during solid-state fermentation offunctional Monascus[J].China Condiment，2025，50（8） ：96-101.

Abstract：In this experiment，the effects of zinc sulfateand temperature-shift cultivation on Monascus fermentation products at diferent fermentation time are explored. The functional Monascus strain C008 preserved in the laboratory is used as the experimental strain，and the optimal fermentation conditions for Monascus pigments and Monacolin K are selected. The results show that the addition of 10.0mmol/kg zinc sulfate and temperature-shift cultivation both increase the yield，color value，pigment of Monascus rice and Monacolin K production to varying degrees. Among them，the former has a beter improvement effect on yield，color value and the production of orange pigments，and significantly increases the proportion of orange pigments in Monascus fermentation products. The latter significantly increases the production of Monacolin K，which is more than 5.6 times that of the control group.The optimal fermentation time for the two groups is both 20d .The experimental group with simultaneous changes in two factors shows similar results as the single factor experiment，but the improvement effects on the yield and production of orange pigments are more significant.This study has provided references for the development of new functional Monascus products with coloring properties，which can increase the production of orange yellow pigments while maintaining the accumulation of functional active factors without reduction.

Key words： solid-state fermentation; Monascus pigments; Monacolin K； zinc sulfate; temperatureshift cultivation

紅曲霉（Monascusspp.）是一種歷史悠久的真菌，應用十分廣泛[1-2]，根據(jù)用途分為著色用曲、釀酒用曲和功能紅曲。（剩余11227字）