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題 名 | Application of Plackett-Burman Factorial Design to Improve Citrinin Production in Monascus Ruber Batch Cultures=應用Plackett-Burman因子設計以改善Monascus Ruber批次培養時Citrinin之產量 |
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作 者 | Al-Sarrani, Abdulaziz Q. M.; El-Naggar, Moustafa Y. M.; | 書刊名 | Botanical Studies |
卷 期 | 47:2 民95.04 |
頁 次 | 頁167-174 |
分類號 | 369.4 |
關鍵詞 | 批次培養; 最適化; Plackett-Burman實驗設計; Batch cultures; Citrinin; Monascus ruber; Optimization; Plackett-Burman experimental design; |
語 文 | 英文(English) |
中文摘要 | 先前由紅椒汁單離所得之黴菌定性為Monascus ruber者,被用來試驗其在批次培養時生產抗菌物質之潛能。此黴以三種液態培養基供試。長在合成培養基No.2者可得最高抗菌活性。該抗菌物質經抽取,純化,及定性為黴毒素citrinin。Plackett-Burman實驗設計被用來最適化培養基No.2之成份以求得改善citrinin之產量以供非食品應用。結果得出下述配方可得濾液中接近最佳之細胞外生產citrinin之條件(克/升):葡萄糖,45;碳酸鈉,3.75;磷酸二氮鉀,0.2;硫酸鎂(7合水合物),0.1及硫酸鋅(7個水合物)0.01;硫酸錳,0.006; 硫酸鐵,0.003。改善可達1.75倍產量。另一方面,黴之乾物量經改善後可達控制組之1.86倍。以高性能液態層析法(HPLC)測上澄液之citrinin濃度,經改善者及控制組分別為:400及220毫克/升。 |
英文摘要 | A fungal strain previously isolated from a hot sauce of red pepper putatively identified as Monascus rubber was investigated for its potential to produce an antibacterial substance in batch cultures. This fungus was grown in three liquid media. The highest antibacterial activity was recorded for the synthetic medium No. 2. The antibacterial substance was extracted, purified and identified as the mycotoxin citrinin. Placket-Burman experimental design was applied to optimize the components of medium No. 2 in an attempt to improve citrinin production for non-food applications. As a result a medium of the following formula was predicted to be near the optimum for producing an extracellular citrinin in the culture filtrate of M. rubber (g/l): glucose, 45; NaNO3, 3.75; KH2PO4, 0.2; MgSO4.7H2O, 0.1 and ZnSO4.7H2O, 0.01; MnSO4.H2O, 0.006 and FeSO4.7H2O, 0.003. The improvement of the antibacterial activity amountedto 1.75-fold. On the other hand, the dry weight of the fungus in the optimized medium was 1.86 times the figure recorded for the basal setting. The HPLC determination of citrinin concentration in the culture supernatant amounted to 220 mg/l and 400 mg/l before and after medium optimization, respectively. |
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