酯化红曲的筛选和酯化酶酶学性质研究  

Screening of a Monascus Strain with Strong Esterifying Capability and Study of Its Esterase Properties

作　　者：胡沂淮[1] 贾亚伟[2] 戴源[2] 姜勇[2] 蒲春[2] 严启梅[2] 沈秀秀 

机构地区：[1]淮阴工学院生化学院,江苏淮安223003 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2013年第8期23-27,共5页Liquor-Making Science & Technology

摘　　要：从洋河大曲中筛选到1株具有较高酯化活力的红曲霉,经26S RNA分子鉴定为紫红曲霉(Monascus pur-pureus),命名为YHM-6。YHM-6菌株能分别耐受8‰的乳酸和10%vol的酒精。以YHM-6为出发菌株,生产得到酯化红曲粗酶制剂催化己酸合成己酸乙酯具有很强的专一性和选择性。结果表明,其最适催化温度为35℃,最适催化pH值为3.5,最适催化酒精浓度为28%vol,最适己酸浓度为1%,其适合于浓香型白酒和黄水酯化液的生产。A Monascus strain with strong estedfying capability was screened out from Yanghe Daqu and it was identified as Monascus purpureus through 26S rDNA sequence analysis and named after YHM-6. YHM-6 could tolerate 8 %o lactic acid and 10 % alcohol. YHM-6 was used as the starting strain to produce esterase and then such esterase reacted with caproic acid to produce ethyl caproate, which was of strong selectivity. The best catalytic temperature was at 35℃, the best catalytic pH value was 3.5, the best alcohol content was 28 %vol, and the best caproic acid content was 1%. The produced ethyl caproate was a good choice for the production of Nong-flavor liquor and yellow water esterified liquid.

关 键 词：酯化红曲 筛选 酯化酶 酶学性质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]