红曲霉培养条件对酯化力影响的研究  

Study on the Effects of Monascus Culture Conditions on the Esterifying Capacity of Fatty Acid Ester

作　　者：彭熙敏[1] 黄著[1] 刘超兰[1] 韩瑞枝[1] 周荣清[1,2] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065 [2]四川大学制革清洁技术国家工程实验室,四川成都610065

出　　处：《酿酒科技》2009年第1期17-20,共4页Liquor-Making Science & Technology

基　　金：四川省重点科技项目(07SG111-009)。

摘　　要：以A13、As3.554和As3.972为研究对象,比较了其培养参数米坯的初始水分、培养时间及以葡萄糖和蔗糖为速效碳源及添加量对底物己酸和乙醇转化为脂肪酸酯的酯化力的影响规律。实验结果表明,蒸米坯的初始水分、培养时间对其酯化力均有显著的影响,其最适水分为50%,培养时间为24d,葡萄糖可作为其培养初期的速效碳源,添加量视其菌株性能而存在一定差异。HS-SPME耦联GC-MS剖析不同红曲菌株制成的曲粉所催化得到的产物组分表明,其主要产物与总酯化力之间存在相关性,其酯化物的种类取决于菌株的特性。Three different strains ofMonascus sp including A13, As3.554 and As3.972 were used to investigate the effects of their culture conditions （initial moisture content of steamed rice, culture time, and addition level of glucose and sucrose used as rapidly-efficient carbon source） on the esterifying capacity of fatty acid ester （converted by ethanol and hexanoic acid）. The experimental results showed that the initial moisture content of steamed rice （50 % moisture content the best） and culture time （24 d culture the best） had remarkable effects on the esterifying capacity of fatty acid ester, and the addition level of glucose （used as rapidly-efficient carbon source in early culture period） was dependent on the properties of Monascus strains. The analysis of the catalyzed products by starter powder （made by different Monascus strains） by HS-SPME coupled with GC-MS indicated that the main catalyzed products were correlative with the esterifying capacity and the varieties of esterifying products de- pended upon the properties of Monascus strains.

关 键 词：微生物 红曲霉 培养条件 酯化力 

分 类 号：TS201.3[轻工技术与工程—食品科学]