高温型红曲酯化菌株粗酶制剂酯化条件研究  

Research on the Esterification Conditions of Raw Zymin of Esterified Strains of High-temperature Monascus

作　　者：刘宇驰 甘国阳 云敏 邓杰 吴莲秀 梅育红 李乌蒙 

机构地区：[1]四川古蔺郎酒集团技术中心,四川古蔺646523

出　　处：《酿酒科技》2009年第3期63-64,共2页Liquor-Making Science & Technology

摘　　要：以从郎酒厂酱酒生产用高温大曲中分离筛选出几株产酯能力相对较强的高温型红曲霉为菌种,对其粗酶制剂酯化条件进行初步研究。结果表明,温度相对升高对其酯化力的形成有一定的抑制作用;高温型红曲1#酯化菌株粗酶制剂的酯化力在乙醇浓度为4%vol、己酸含量为4mL时,产生己酸乙酯的能力随酯化时间的延长而增强;在适宜的乙醇浓度和己酸含量范围内,己酸含量对酯化酶粗酶制剂己酸乙酯生成影响比乙醇含量的影响大。Several high-temperature monascus strains （screened from high-temperature Daqu （used for Maotai-flavor liquor production in Langjiu Group）） were used to study the esterification conditions of their raw zymin. The results showed that temperature rise would inhibit their esterification capacity, ethyl caproate-producing capability of raw zymin of 1# high-temperature monascus improved with the prolong of the esterification time when ethanol concentration was 4 %vol and caproic acid content was 4 mL, and when ethanol concentration and caproic acid content was within proper range, caproic acid content had more effects on the formation of ethyl caproate by raw zymin than ethanol concentration.

关 键 词：微生物 高温型红曲 酯化菌株 酯化条件 

分 类 号：TS261.1[轻工技术与工程—发酵工程]