己酸乙酯酯化菌分离筛选及鉴定  

Selection and Identification of Esterification Fungus for Ethyl Caproate

作　　者：杨恩超[1] 程世春[2] 刘光烨[1] 

机构地区：[1]中国科学院成都生物研究所,成都610041 [2]四川省教育学院生物系,成都温江611130

出　　处：《食品与发酵科技》2010年第3期33-36,共4页Food and Fermentation Science & Technology

摘　　要：采用琼脂平板透明圈,有机相酯化和含水相酯化相结合的快速分离筛选方法,从酿酒环境中分离出59株己酸乙酯酯化菌,并从中筛选出5株高活性菌株。筛选出的酯化菌以红曲霉为主,以菌株EM-56活性最强,酯化酶活力达到172.3u。经形态和生理生化鉴定,该菌株属红曲霉属紫色红曲霉。59 strains of estrerication fungus for ethyl caproate were isolated from the Chinese liquor fermentation and 5 strains with high esterication activity were selected from them. The esterification fungus were mainly composed of monascus. Strain EM-56 of monascus was the most highest with 172.3 u in esterication activity . The strain was identified as Monascus purpureus.

关 键 词：酯化菌 筛选 己酸乙酯 

分 类 号：TS261.1[轻工技术与工程—发酵工程]