Because of the increasing demand for healthy and safe food, Monascus spp. have gained much attention as a sustainable source of natural food colorant. In this study, a novel integrated fermentation system consisting of surfactant and in situ extractant was established for efficiently producing yellow pigments by M. purpureus sjs-6. The maximum production of Monascus yellow pigment (669.2 U/mL) was obtained when 40% soybean oil (as extractant) was supplied at the beginning and 5 g/L Span-80 (as surfactant) was supplied at the 72nd h, which resulted in production 27.8-times of that of the control. Critical factors such as alleviating the product inhibition, increasing the membrane permeability, changing the hyphal morphology, and influencing the cell activity have been suggested as the underlying mechanisms. This system is of great significance for the bioprocess, which suffers product inhibition, and it can serve as a promising step for enhancing the yield of hydrophobic metabolites.

中文翻译：

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新型综合发酵系统中红曲霉对天然黄色色素的高效生物合成

由于对健康和安全食品的需求不断增加，红曲菌属。作为天然食用色素的可持续来源已经引起了广泛关注。在这项研究中，一种新颖的集成发酵系统组成的表面活性剂和原位萃取建立了通过有效地产生黄色颜料红曲霉SJS-6。红曲霉的最大产量在开始时提供40％大豆油（作为萃取剂）并在第72小时提供5 g / L Span-80（作为表面活性剂）时，获得黄色颜料（669.2 U / mL），这使产量提高了27.8倍的控制。已经提出了诸如减轻产物抑制，增加膜通透性，改变菌丝形态和影响细胞活性的关键因素作为潜在的机制。该系统对于遭受产物抑制的生物过程具有重要意义，并且可以作为提高疏水性代谢物产量的有前途的步骤。