红曲酯化菌21-3选育及特性研究  

Research on the Properties and Breeding of Monascus Esterifying Strain 21-3 (Monascus Pilosus)

作　　者：唐玉明[1] 刘宇驰[2] 卓毓崇 任道群[1] 徐克赞 姚万春[1] 李秀[2] 

机构地区：[1]四川省农科院水稻高粱研究所生物技术中心,四川泸州646000 [2]四川郎酒集团,四川古蔺646523

出　　处：《酿酒科技》2005年第8期32-34,共3页Liquor-Making Science & Technology

摘　　要：以本所分离保藏的9株红曲霉为出发菌株,经紫外线诱变,选育出性能稳定、酯化力强的红曲酯化菌21-3(Monascuspilosus),酯化力约为低温曲和次高温曲的2.1倍,约为高温曲的12.5倍。试验表明:能促进己酸、丁酸及混合酸与乙醇的酯化作用,生成的酯类物质均为己酸乙酯,且酯化能力极强。在培养基中加入适量乙醇,有利于21-3的生长,加入适量乳酸或与乳酸菌共生,有利于酯化酶的合成。Nine rnonascus strains separated and stored by the Center were used as start strains, Then after ultraviolet radiation mutation, monascus pilosus 21-3 with strong esterifying power was selected. Its esterifying power was 2.1 times of low-temperature Daqu and 12.5 times of high-temperature Daqu. The experiments suggested that the application of monascus pilosus could advance the esterification ofcaproic acid, butyric acid, mixed acids and ethanol with the produced esters as ethyl caproate in possession of extremely strong esterifying power. Addition of appropriate amount of ethanol in culture medium was helpful for monascus pilosus growth and addition of appropriate amount of lactic acid and lactobacillus was helpful for the synthesis of esterified enzymes. （Tran, by YUE Yang）

关 键 词：微生物 酯化菌 选育 特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q93-33[轻工技术与工程—食品科学与工程]