Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(7): 927-937
Effects of pigment and citrinin biosynthesis on the metabolism and morphology of Monascus purpureus in submerged fermentation
Xueying Chai1,2 • Zhilu Ai1 • Jun Liu1,2 • Ting Guo2 • Jingyan Wu2 • Jie Bai2 • Qinlu Lin2
1 Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Zhengzhou 450002, Henan, China 2 National Engineering Laboratory for Deep Process of Rice and Byproducts, Hunan Key Laboratory of Grain-oil Deep Process and Quality Control, Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 41004, Hunan, China
The effects of the secondary metabolite biosynthesis on the metabolism and morphology of the Monascus purpureus were investigated in this study. Hypha and septum length became longer after deletion of genes pigR and pksCT in M. purpureus LQ-6 by Agrobacterium tumefaciens-mediated transformation technology, highly branched hyphae, much smaller and freely dispersed mycelial pellets were observed in M. purpureus. Compared with that in the wild-type, the level of intracellular NADH and NADPH was almost constant in M. purpureus ∆pigR at 4 days, but the NADH and NADPH levels decreased by 1.58-fold and 3.71-fold in M. purpureus ∆pksCT. The present study can not only provide a kind of strategy to improve the Monascus pigments production, but also provide theoretical support for the further study of relationship between the secondary metabolites, metabolism and morphological change.
M. purpureuspigR ㆍ pksCT ㆍ Morphology ㆍ Cofactor
Food Science and Biotechnology 2020 ; 29(7): 927-937