耐高温α-淀粉酶是重要的工业用酶制剂之一,本文介绍了耐高温α-淀粉酶的分子结构特点和催化机理及其研究进展。  

Screening monascus producing purpureus pigment and studying on its biological characteristics

作　　者：苗玉志[1] 邬应龙[1] 

机构地区：[1]四川农业大学食品科学系,雅安625014

出　　处：《中国食品添加剂》2007年第4期93-97,共5页China Food Additives

摘　　要：通过对获得的5株红曲霉菌株的生物学特性进行研究,选出了一株生长速度快、产桔霉素低、产色能力强且为紫红色的优良菌株M2。并进一步应用单因素试验对其研究发现,该菌株最适生长条件为：温度35℃,初始pH值为4.0,而产色素的最适温度为30℃,初始pH值为5.0。该试验结果还表明,培养基中有乙醇的存在对红曲霉菌M2的生长和产色素能力均有很强的抑制作用。Based On the research on biological characteristics of 5 Monascus strains, an excellent strain M2 with quick growth,low Citrinin and high Purpureous pigment was defined. A further research by single factor test showed that its optimal growth temperature was 35℃, pH was 4. 0, however, its optimal producing pigment temperature was 30℃, pH was 5.0. This research also showed that the growth and producing pigment ability of Monascus M2 were inhibited when there was ethanol in the culture medium.

关 键 词：红曲霉菌 紫红色素 生物学特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]