黄颖颖,陈慎,杨成龙,陆东和

• 1:福建省农业科学院农业工程技术研究所
• 2:福建省农产品发酵加工工程技术研究中心

摘要(Abstract)：

在食品安全问题日益受到关注的今天,取代人工合成色素的天然色素具有广阔的市场前景。红曲色素是国际范围内生产量及使用量最大的天然食用色素之一,广泛应用于肉制品加工和水产品加工领域的着色。福建红曲以品质优、色价高的特点,在国内外享有极高声誉,但在红曲霉代谢过程中同时会合成真菌毒素桔霉素,使红曲色素在使用中存在安全隐患。我国红曲色素产品中桔霉素含量普遍偏高,制约了我国红曲产品的出口和使用领域的拓展。红曲色素和桔霉素合成呈伴生现象,常出现提高红曲色素产量的同时,桔霉素含量也相应提高的情况,因此调控红曲霉代谢过程中促进红曲色素的产生同时抑制桔霉素的产生成为解决这一矛盾的关键。文章介绍了国内外红曲色素和桔霉素的代谢调控方法的研究概况,主要包括菌种选育、发酵工艺优化及基因工程等来达到调控目的,通过掌握红曲菌代谢调控网络,研究红曲菌产桔霉素的代谢途径及途径中的代谢机制,进而综合分析调控红曲霉合成代谢桔霉素存在的问题并提出应对措施,对推动红曲产品的出口和红曲产业的健康发展具有重要意义。

关键词(KeyWords)： 红曲菌;真菌毒素桔霉素;红曲色素;调控

Abstract:

Keywords:

基金项目(Foundation): 福建省科技厅公益类项目[2015R1015-12],[2010R1017-2];; 福建省科技计划星火重点项目[2013S0046];; 人力资源和社会保障部留学人员科技活动项目[人社厅函[2014]240号];; 科技部科技型中小企业技术创新基金项目[12C26243503676,13C26243502984]

作者(Author): 黄颖颖,陈慎,杨成龙,陆东和

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