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Abstract
ABSTRCT
Red kojic rice, which is the traditional fermented food in our country, has
medicinal and edible double effect. There are many metabolic products from
Monascus sp., which are biological and therapeutic, such as antihypertensive,
hypolipidemic, antibacterial, antioxidative and anticarcinogenic activities. However,
due to the prensence of citrinin, the application of Monascus was limited. The study
found that knock-out genes related to produce citrinin, can reduce the ability of
producing citrinin.
In this study, the production of citrinin and pigments changes of Monascus
aurantiacus and its pksCT gene disruption mutant in submerged fermentationan and
solid fermentation were analyzed. An accurate HPLC method for the simultaneous
determination of rubropunctatin and monascorubrin has been established. And two
new Monascus orange pigments were studied. The major findings were expounded as
follows:
1 The submerged fermentation was performed with Monascus aurantiacus pksCT
gene disruption mutant PHDS26 in YES, powder and powder inorganic salts
media.The production,citrinin and red pigment of PHDS26 were detected by
High-performance liquid chromatography ( HPLC) and Ultraviolet spectrophotometry
respectively. The results showed that the production of citrinin by PHDS26 was
decreased by 97.24 % 、97.02 % and 39.18 %, respectively, compared with
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