Abstract:

Monascus purpurcus was treated with low-frequency magnetic field (LF-MF) to produce gamma- aminobutyric acid (GABA) through fermentation. This paper studied the effect of LF-MF intensity, treating time and treating stage on GABA production by solid-state fermentation of Monascus purpurcus. The paper also studied fermentation kinetics of GABA produced by Monascus purpurcus under optimal treatment condition. The result showed that the growth rate and final output of GABA increased 31.6% and 35.7%, respectively, when Monascus purpurcus was treated by LF-MF at 1.6 mT and at the 4~8 d during its fermentation. The LF-MF can intensify or inhibit the GABA output. This might be related to LF-MFs ability to change metabolic pathway of GABA.

Key words: low-frequency magnetic field (LF-MF), Monascus purpureus, gamma-aminobutyric, solid-state fermentation

摘要：

采用低频磁场处理紫色红曲菌（Monascus purpurcus），发酵产生γ-氨基丁酸（GABA）。分别研究了低频磁场强度、处理时间和处理时期对紫红曲霉固态发酵 产GABA的影响，并研究了最佳处理条件下，紫红曲霉产GABA的发酵动力学。结果表明：用1.6 mT的低频磁场在紫色红曲菌发酵培养的第4~8 d，其产GABA的增长 率提高了31.6%，最终产量增加了35.7%。低频磁场增强或抑制GABA产量可能与低频磁场改变其代谢途径有关。

关键词: 低频磁场, 紫色红曲菌, &gamma, -氨基丁酸（GABA）, 固态发酵