红曲酯化酶粗酶制剂在浓香型青酒大曲酒生产中的应用研究  

Research on the Application of Crude Enzyme Preparation Produced by Monascus purpureus in the Production of Nongxiang Daqu Liquor

作　　者：王晓丹[1,2,3] 胥思霞 班世栋 王荣村 沈锡翠 邱树毅[1,3] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学生命科学学院,贵州贵阳550025 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025 [4]贵州青酒集团有限责任公司,贵州镇远557702

出　　处：《酿酒科技》2014年第7期57-60,共4页Liquor-Making Science & Technology

基　　金：黔科合重大专项([2010]6004号);科技部科技支撑计划项目课题(2011BAC06B12)

摘　　要：利用1株从浓香型大曲中分离筛选得到的合成己酸乙酯能力较强的酯化酶生产菌——紫色红曲霉(Monascus purpureus)FBKL3.0018,对其产酯化酶条件进行了初步优化,确定该菌株的较理想的发酵产酶条件,将该条件下所产的粗酶制剂用于浓香型大曲酒的生产,减少了用曲量,提高了原酒产量和质量。A Monascus strain FBKL3.0018（Monascus purpureus） was isolated from Nongxiang Daqu, which could produce esterified enzyme with strong synthesis capability of ethyl hexanoate. Then the esterified enzyme-producing conditions of such strain had been optimized. The crude en- zyme preparation produced under the optimized conditions was then used in the production of Nongxiang Daqu liquor, which could reduce the use level of Daqu and improve the quality and the yield of base liquor.

关 键 词：酯化酶 优化 浓香型 大曲酒 白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]