红曲防腐效应及其应用开发  

Antibacterial effects of monascu and its application

作　　者：张佳佳[1] 高洁[2] 林吉恒[2] 徐娟[2] 周陈伟[2] 陈美龄[2] 阮晖[2] 

机构地区：[1]海军医学研究所,上海200433 [2]浙江大学生物系统工程与食品科学学院,杭州310029

出　　处：《中国食品添加剂》2012年第4期241-244,共4页China Food Additives

基　　金：浙江省科技计划(2009C32009)

摘　　要：食品发酵微生物及其代谢产物具有一定的抑菌功效,由于其安全性成为发展食品级安全生物拮抗的热点,并且成为寻找开发天然防腐剂的重要源泉。红曲是我国传统发酵食品,其天然防腐作用已有报道。红曲霉发酵体系中含有抑菌成分,固态或液态发酵方式均可生产红曲防腐剂。食品添加剂的发展方向是天然、安全、高效,开发食品级安全的天然红曲防腐剂具有广阔应用前景。基因改组技术能够通过细胞融合、传达分离、高通量筛选,将来源于出发菌群各菌株的优势基因集中于一个后代菌,采用基因组改组技术选育成功高活力红曲,为开发高活力红曲防腐剂奠定了基础。本文对红曲防腐剂的抑菌防腐效应、红曲防腐剂的生产工艺及应用作一简单综述,并探索高活力红曲防腐剂的研发策略。Food fermentation microorganisms and their metabolites have become a hot research topic due to their natural antibacterial effects. Monascus is a Chinese traditional fermented food, its preservative effect has been reported. Mi- croorganism -inhibiting substances are formed in Monascu fermentation process. Monascu preservatives could be pre- pared by either solid - fermentation or liquid - fermentation. The development trend of food additive is natural, safe and efficient. Genetic modified techniques use cell fusion, recombination of DNA, followed by separation and high - throughput screening to select the best colony. Monaseu with high activity has been successfully constructed through ge- nome shuffling. The result from this study provided foundation for future development. The antibacterial effect, pro- duction technology and application of are summarized. The high active monascus preservatives technology is also pros- pect.

关 键 词：红曲 抑菌 天然防腐剂 基因组改组 

分 类 号：TS202.3[轻工技术与工程—食品科学]