红曲霉的分离纯化及酯化酶活性研究  

Isolation & Purification of Monascus Strains and Study on Their Esterifying Enzyme Activities

作　　者：刘新宇[1] 赵景龙 任美斌 张秀红[1] 

机构地区：[1]山西师范大学生命科学学院,山西临汾041000 [2]山西杏花村汾酒厂股份有限公司,山西汾阳032052

出　　处：《酿酒科技》2014年第6期42-46,共5页Liquor-Making Science & Technology

基　　金：中国博士后基金(2013M530893);山西省自然科学基金(2012011034-5);高等学校科技创新项目(2013122)

摘　　要：从汾酒生产环境分离到2株红曲霉,经菌落及显微形态初步鉴定为烟色红曲霉和橙色红曲霉。采用对硝基苯酚法对菌株产酯化酶进行分析,结果表明,在固态发酵条件下,培养基水分(水分/高粱)为1.4、35℃、pH6.5、发酵时间为8 d时,酯化酶酶活较高,达到2.46 U。In this study, two Monascus strains were isolated from Fenjiu production environment and identified preliminarily as Monascus fulginosus and Monascus aurantiacus through colony and microscopic morphology observation. PNP method analysis of their esterifying enzyme suggested that, as solid fermentation was adopted, moisture content of culture mediums （water/sorghum） was 1.4, fermenting temperature was 35 ℃, pH value was 6.5, and fermenting time was 8 d, the activity of their esterifying enzyme reached up the highest as 2.46 U.

关 键 词：微生物 红曲霉 分离纯化 酯化酶 对硝基苯酚法 

分 类 号：TS261.1[轻工技术与工程—发酵工程]