豆瓣酱发酵种曲红曲霉LLMY-18的筛选分离  

Screening and Separating of Soy Sauce Koji Fermentation Strain Monascus sp. LLMY-18

作　　者：卢生有[1] 刘秀梅[1] 马洪菲[1] 杨翔华[1] 王战勇[1] 

机构地区：[1]辽宁石油化工大学化学化工与环境学部,辽宁抚顺113001

出　　处：《食品研究与开发》2014年第3期88-90,共3页Food Research and Development

摘　　要：从麦芽汁培养基中利用籼米分离菌株,通过平板筛选和固体培养的方法,筛选分离获得一株优质、稳定、高产、周期适合的红曲霉菌株LLMY-18。此菌株在发酵周期和发酵条件方面与豆瓣酱所需的条件相似,产红色素的能力大大提高,可将其应用到豆瓣酱的加工生产中。初步表明,红曲霉LLMY-18参与发酵制成的红曲豆瓣酱具有色泽红润、口感醇厚、味道鲜美等优点。From the wort medium indica rice strains using, through the flat filter and solid culture method, the screening separation was obtained, stable quality, high yield, cycle for Monascus strain LLMY-18. The strains in the fermentation cycle and fermentation conditions and bean sauce of the same , pigments production capacity greatly increased, which can be applied to the production of soy sauce. Preliminary results suggest that LLMY-18 is involved in the fermentation of Monascus, made of red bean paste with ruddy color, mellow taste, taste delicious etc.

关 键 词：红曲霉 筛选 豆瓣酱 

分 类 号：TS264.24[轻工技术与工程—发酵工程]