福建红曲中红曲菌的分离鉴定及菌株特性研究  

Identification and Characterization of Monascus Sp.from Fujian Hongqu

作　　者：吕旭聪[1,2] 翁星[1] 韩妙坤[1] 张雯[1,2] 饶平凡[1,2] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所生物科学与工程学院,福州350108 [2]福州大学化学化工学院分析化学系,福州350108

出　　处：《中国食品学报》2012年第2期88-97,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助项目(31071587;31171733);福建省高等学校新世纪优秀人才支持计划资助项目(SW2006-16);福建省教育厅项目资助项目(JA07022);福建省自然科学基金计划资助项目(2008J0294;2011J01305);福建省科技厅重点项目(2011N0016)

摘　　要：采用选择性培养基分离纯化福建各地区红曲样品中的红曲菌,得到17株红曲菌纯菌株。经菌落形态特征观察,生理生化试验以及分子生物学鉴定手段,17株红曲菌被鉴定为变红红曲菌(M.serorubescens Sato)、橙色红曲菌(M.aurantiacus)、新月红曲菌(M.lunisporas)、血红色红曲菌(M.sanguineus)和高粱红曲菌(M.kao-liang)五大类。通过液态发酵法研究红曲菌产糖化酶,产色素以及产生理活性物质莫纳可林(Monacolin K)能力,结果表明不同红曲菌菌株特性存在显著性差异,其中被鉴定为高粱红曲菌的B6菌株具有最高的产色素能力和产莫那可林K(Monacolin K)能力,其醇溶性总色价为3373.12U/g,酸式和内酯式莫那可林K产量分别为25.928mg/L和12.114mg/L,产淀粉酶酶活力为543.21U/g。B6菌株是可用于红曲黄酒酿造的优良红曲菌菌株。17 Monascus sp. strains were isolated from 17 Hongqu samples collected from different area of Fujian Province by selective culture medium, and identified as five species including M. serorubescens Sato, M. aurantiacus, M. lunisporas, M. sanguineus and M. kaoliang through observing colony characteristics, physiological and biochemical tests and molecular biological methods. 17 Monascus sp. strains were evaluated by liquid-state fermentation method, focusing on testing the production capacity of glucoamylase, pigments and Monacolin K. Results indicated that the biological char- acteristics of 17 Monascus sp. strains were significant different, of which, strain B6 （M. kaoliang） could produce large amount of pigment and Monacolin K, with the Color value of alcohol soluble pigment 3 373.12 U/g and the yield of acidic and lactonic type of Monacolin K 25.928 mg/L and 12.114 mg/L, respectively. The amylase activity produced by strain B6 was 543.21 U/g. As a result, strain B6 is a potential Monascus sp. strain for brewing monascus glutinous rice wine.

关 键 词：福建红曲 红曲菌 鉴定 生化特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]