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红曲菌pksCT基因缺失株色素和桔霉素的变化及两种新的橙色素结构鉴定.pdf 63页

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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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