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蜜作为Monascus purpureus的生物增强剂发酵:对Monacolin K产量和风味复杂性的协同改进

Arzugul Ablimit¹, Yike Zhai¹, Mengxue Chen¹

¹Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.

Foods (Basel, Switzerland)

|February 13, 2026

概括

同时发酵Monascus purpureus与蜜显著提高了莫纳科林K产量和生物活性化合物. 这一过程还改善了发酵产品的风味特征,使其更有味道和功能.

科学领域:

食品科学与技术食品科学与技术
生物技术是生物技术.
菌类学菌类学是指菌类学.

背景情况:

蒙纳斯发酵产品面临着低蒙纳科林K (MK) 产量和劣质风味的挑战.
与药用植物共同发酵是一种提高发酵食品质量的策略.

研究的目的:

为了研究共发酵紫色与花 (Lonicera japonica) 对生物活性代谢物和挥发性风味化合物的影响.
为了优化共发酵过程,以提高功能和食感.

主要方法:

单因素优化,以确定最佳的蜜树度.
对生物活性代谢物 (MK,黄,多) 和抗氧化活性进行分析.
气色谱-质谱学 (GC-MS) 和直角部分最小方程-区分分析 (OPLS-DA) 用于挥发性化合物分析.

主要成果:

最佳的蜜添加 (0.8 g/L) 使MK产量增加了1.54倍,并提高了MK生物合成集群 (mokA-mokI) 中的关键基因的调节.
总黄和多含量分别增加了3.93倍和2.01倍,抗氧化活性增强.
GC-MS 和 OPLS-DA 显示了向可取的挥发性化合物 (基,,醇) 的转变,并减少了不可取的化物,改善了风味特征.

结论:

蜜共同发酵可以增强Monascus purpureus产品的生物功能性质.
这种生物处理策略提高了感官吸引力,为高价值的功能性食品和成分提供了潜力.

关键词:

抗氧化剂活性抗氧化剂活性共同发酵的共同发酵这是一种真菌的真菌菌.二次代谢产物二次代谢产物易挥发的风味化合物易挥发的风味化合物

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