摘要
研究了六种食用植物油对红曲霉突变菌株合成代谢黄色素和橘霉素的影响。结果表明:橄榄油是唯一对红曲黄色素的合成代谢有明显促进作用的食用植物油,橄榄油添加浓度为0.5g/L时,黄色素合成代谢量提高了92.40%。就橘霉素的代谢生成而言,除芝麻油对橘霉素的合成代谢量有明显的促进作用,其余食用植物油对橘霉素的合成代谢量都有一定的消除作用或影响不明显,茶油的消除效果最明显,其次为橄榄油、花生油和玉米油。
Some plant oil had been researched on yellow pigments and citrinin production by Monascus anka mutant MYM2. The results showed that there had obvious effects for olive oil to improve monascus yellow pigments production,when the concentration of olive oil was 0.5g/L,the yellow pigments yield was increased 92.40%. As far as citrinin was concerned,beside of sesame oil,there had obvious elimination effects on citrinin production by Monascus anka mutant MYM2 for camellia oil ,olive oil, peanut oil and corn oil successively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期92-95,99,共5页
Science and Technology of Food Industry
基金
中南林业科技大学青年科学基金重点项目
关键词
红曲黄色素
橘霉素
橄榄油
茶油
芝麻油
monascus yellow pigments citrinin olive oil camellia oil seseame oil
