无机通过Monascus purpureus转化为有机
Nan Sun1, Hui Dang1, Yuyao Zhang1
1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Foods (Basel, Switzerland)
|September 28, 2023
概括
这项研究优化了富含的Monascus purpureus发酵条件. 研究发现了将无机转化为有机的理想参数,提高了其营养价值和生物活性.
科学领域:
- 生物技术是生物技术.
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- (Se) 是一种重要的微量元素,对新陈代谢,免疫力和整体生理健康至关重要.
- 缺乏可以导致身体抵抗力降低和各种健康问题.
- 有机比无机形式具有更高的生物可用性和安全性,使其生产至关重要.
研究的目的:
- 为了确定最佳的培养条件,以提高有机的生产,使用微生物Monascus purpureus.
- 在各种条件下研究M. purpureus的生长,新陈代谢和丰富特性.
- 建立一种有效的生物方法,将无机转化为有机.
主要方法:
- 使用光谱光度,ICP-OES和HPLC分析含量,生长和新陈代谢.
- 测试了不同剂量的化,以确定最佳的丰富参数.
- 优化培养条件,包括的度,pH值,温度和旋转速度.
主要成果:
- 确定了最佳条件:7.5毫克/100毫升,pH值6.8,30°C,每分钟180转.
- 达到239.17 mg/kg的菌最大度,有93.45%的有机.
- 观察到的莫纳科林K产量为70.264 mg/L,外部的二次利用率为22.99%.
结论:
- 建立了一种新的发酵途径,使用富含的M. purpureus进行高效的无机转化为有机.
- 优化的参数显著提高有机的生产和生物可用性.
- 这些发现为生产强化食品成分提供了有价值的生物策略.
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