红曲酯化酶新技术及在中国白酒上的应用  

Monascus Esterified Enzyme New Techniques and Its Application in Liquor Production in China

作　　者：吴衍庸[1] 

机构地区：[1]中国科学院成都生物研究所,四川成都610041

出　　处：《酿酒科技》2004年第6期29-29,32,共2页Liquor-Making Science & Technology

摘　　要：分离出的烟色红曲霉(MonascusFulginosus)M-101菌株能产生脂肪酶和酯酶,其耐热性在45℃24h酶活保存100%。用其生产己酸乙酯生物合成酯香液,酯化10d己酸乙酯含量达1080mg/100ml,30d达2370mg/100ml,80d可达7230mg/100ml。该生物酯化液可用于传统工艺白酒增香、丢糟酒串香、固液结合配制酒加香等多种用途。红曲还可用于其他酿造食品及医药等领域。(晓)The separated Monascus fulginosus M-101 strain could produce lipase and esterase, the heat durability of which manifested 24 h 100 % enzyme activity preservation under 45 ℃. It was used to produce ethyl caproate and further to produce ester-aroma liquid through biosynthesis, and ethyl caproate content achieved 1080 mg/100 ml after 10 d esterification, achieved 2370 mg/100 ml after 30 d esterification, and achieved 7230 mg/100 ml after 80 d esterification. Such biological esterified liquid could be used in aroma-increasing (for liquor produced by traditional techniques), aroma-crossing (for liquor produced by waste distiller′s grains), and aroma-adding (for liqueur by solid-liquid combined fermentation) etc. Besides, monascus could be also applied in medical field and brewing food field. (Tran. by YUE Yang)

关 键 词：白酒 红曲 酯化酶 应用 

分 类 号：TS261[轻工技术与工程—发酵工程]