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<p>Zinc and magnesium were the important activators for enzyme catalysis and microorganism growth. However, their effect on the fermentability of <i>Monascus purpureus</i> remained unclear. This study assessed the effect of zinc and magnesium ion on ethanol and Monascus pigments synthesis in <i>M. purpureus</i> using pure glucose and xylose. With 1.0&#xa0;g/L Zn (Ⅱ) amended, ethanol concentration was raised by 160.48% over the control at 1 d. Meanwhile, 0.0, 3.0 and 4.0&#xa0;g/L Zn (Ⅱ) separately contributed to the increase of 71.00% for red pigments, 58.36% for yellow pigments and 86.67% for orange pigments. Affirmatively, 1.0, 2.5, 2.5 and 1.5&#xa0;g/L Mg (Ⅱ) were separately benefit for the production of ethanol, red pigments, yellow pigments and orange pigments. Upon the co-supplementation of 1.0&#xa0;g/L Zn (Ⅱ) and 1.0&#xa0;g/L Mg (Ⅱ) initially intended to enhance ethanol concentration, the content of red pigments, yellow pigments and orange pigments were unexpectedly increased separately by 141.85%, 59.44% and 97.49% simultaneously with ethanol increased by 964.76%. Zn (Ⅱ) served as the primary stimulus for ethanol production. Additionally, the co-supplementation of the above metal ion contributed to forty-seven differentially expressed genes (DEGs), especially with alcohol dehydrogenase (ADH) for glycolysis pathway for ethanol production, serine hydrolase (MPsGeG), FAD dependent monooxygenase (MPsGeN) and FAD dependent oxidoreductase (MPsGeF) for polyketide pathway for Monascus pigments synthesis and specific transporters for the transport of sugars and other molecules intensified, and thus further indicated that the co-supplementation of zinc and magnesium ion improved ethanol and Monascus pigments synthesis in <i>M. purpureus</i> at transcriptional level. This work would offer a potential tactics through co-supplementing zinc and magnesium ion in fermentation system and candidate genes for genetic modification of <i>M. purpureus</i> to efficiently produce bioethanol and Monascus pigments.</p>

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Simultaneous Production of Bioethanol and Monascus Pigments: a Strategy of Trace Element Supplementation for Monascus purpureus Fermentation

  • 期刊论文

  • 发表日期：

    2026年3月10日

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  • Jianqi Han,
  • Xinji Li,
  • Xiaoxiao Gan,
  • Ke Yang,
  • Fan Zhang,
  • Jie Zhu,
  • Xia Yi

摘要

Zinc and magnesium were the important activators for enzyme catalysis and microorganism growth. However, their effect on the fermentability of Monascus purpureus remained unclear. This study assessed the effect of zinc and magnesium ion on ethanol and Monascus pigments synthesis in M. purpureus using pure glucose and xylose. With 1.0 g/L Zn (Ⅱ) amended, ethanol concentration was raised by 160.48% over the control at 1 d. Meanwhile, 0.0, 3.0 and 4.0 g/L Zn (Ⅱ) separately contributed to the increase of 71.00% for red pigments, 58.36% for yellow pigments and 86.67% for orange pigments. Affirmatively, 1.0, 2.5, 2.5 and 1.5 g/L Mg (Ⅱ) were separately benefit for the production of ethanol, red pigments, yellow pigments and orange pigments. Upon the co-supplementation of 1.0 g/L Zn (Ⅱ) and 1.0 g/L Mg (Ⅱ) initially intended to enhance ethanol concentration, the content of red pigments, yellow pigments and orange pigments were unexpectedly increased separately by 141.85%, 59.44% and 97.49% simultaneously with ethanol increased by 964.76%. Zn (Ⅱ) served as the primary stimulus for ethanol production. Additionally, the co-supplementation of the above metal ion contributed to forty-seven differentially expressed genes (DEGs), especially with alcohol dehydrogenase (ADH) for glycolysis pathway for ethanol production, serine hydrolase (MPsGeG), FAD dependent monooxygenase (MPsGeN) and FAD dependent oxidoreductase (MPsGeF) for polyketide pathway for Monascus pigments synthesis and specific transporters for the transport of sugars and other molecules intensified, and thus further indicated that the co-supplementation of zinc and magnesium ion improved ethanol and Monascus pigments synthesis in M. purpureus at transcriptional level. This work would offer a potential tactics through co-supplementing zinc and magnesium ion in fermentation system and candidate genes for genetic modification of M. purpureus to efficiently produce bioethanol and Monascus pigments.