title: Effect of oxygen supply on Monascus pigments and citrinin production in submerged fermentation.
abstract: The influence of oxygen supply on Monascus pigments and citrinin production by Monascus ruber HS.4000 in submerged fermentation was studied. For Monascus cultivation with high pigments and low citrinin production, the initial growth phase, mid-stage phase, and later-stage production phase were separated by shifting oxygen supply. The optimal condition for the fermentation process in shake-flask fermentation was a three-stage rotating rate controlled strategy (0-48 h at 150 rpm, 48-108 h at 250 rpm, 108-120 h at 200 rpm) with medium volume of 100 mL added to 250 mL Erlenmeyer flasks at 30°C for 120 h cultivation. Compared to constant one-stage cultivation (medium volume of 100 mL, rotating rate of 250 rpm), the pigments were reduced by 40.4%, but citrinin was reduced by 64.2%. The most appropriate condition for the fermentation process in a 10 L fermentor is also a three-stage aeration process (0-48 h at 300 L/h, 48-96 h at 500 L/h, 96-120 h at 200 L/h) with agitation of 300 rpm at 30°C for 120 h cultivation, and 237.3 ± 5.7 U/mL pigments were produced in 120 h with 6.05 ± 0.19 mg/L citrinin in a 10 L fermentor. Compared to aeration-constant (500 L/h) cultivation, pigment production was increased by 29.6% and citrinin concentration was reduced by 79.5%.
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Yang
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Qi
authors.initials: Q
authors.lastname: Chen
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China. Electronic address: wang1wei1ping1@163.com.
authors.forename: Weiping
authors.initials: W
authors.lastname: Wang
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Jiajun
authors.initials: J
authors.lastname: Hu
authors.affiliation: Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China.
authors.forename: Chuan
authors.initials: C
authors.lastname: Hu
mesh_terms: D019149:Bioreactors; D002953:Citrinin / Q000096:biosynthesis*; D005285:Fermentation / Q000187:drug effects*; D007101:Immersion; D032741:Monascus / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism*; D010100:Oxygen / Q000378:metabolism* / Q000494:pharmacology*; D010860:Pigments, Biological / Q000096:biosynthesis*; D012399:Rotation; D013696:Temperature; D013997:Time Factors
chemical_list: D010860:Pigments, Biological; D002953:Citrinin; D010100:Oxygen
keywords: Citrinin; Monascus; Oxygen supply; Pigments; Submerged fermentation