红曲霉菌株固态发酵特性的比较研究  

Comparison of the Characteristics of Monascus Strains in the Solid-state Fermentation System

作　　者：梁爽[1] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所,福州350108

出　　处：《中国食品学报》2015年第10期100-104,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31171733)

摘　　要：以籼米为固态培养基分别对8株红曲菌的发酵特性进行研究,比较其产糖化酶、产色素以及产桔霉素的能力,筛选出可应用于红曲黄酒酿造的优良红曲霉菌株。结果表明不同红曲菌的菌株特性存在显著性差异,成曲中橙色红曲菌(M.aurantiacus)B5菌株具有最低的产桔霉素能力,较高的产色素和产糖化酶能力,其桔霉素产量9.06μg/g,醇溶性总色价420.82 U/g,水溶性总色价117.6 U/g,产糖化酶酶活力410.7 U/g。B5菌株是可应用于红曲黄酒酿造的优良红曲菌。跟踪菌株B5在制曲过程中代谢产糖化酶、色素及桔霉素能力的变化情况,综合各个指标的变化趋势得出制曲最佳时间为9 d。The 8 Monascus strains were fermented in solid-state fermentation system using rice as culture medium The production capacity of glucoamylase activity, monascus pigment and citrinin of the strains were compared and the best strain could be as a candidate for Hongqu glutinous rice wine brewing. Results showed that the characteristics of the8 Monascus Strains were significantly different. Strains B5（M. aurantiacus） was of the lowest level of citrinin and higher ability in the production capacity of monascus pigment and glucoamylase activity. The yields of citrinin, alcohol-soluble and water-soluble monascus pigment, glucoamylase activity were 9.06 ug/g, 420.82 U/g, 117.6 U/g and 410.7 U/g, respectively. Thereby B5 is a good Monascus strain for Hongqu glutinous rice wine brewing. Results of the variation trend of glucoamylase, monascus pigment and citrinin production by B5 during starter propagation process indicated that the optimum duration for the process was 9 days.

关 键 词：红曲菌 固态发酵 色素 桔霉素 

分 类 号：TQ925.7[轻工技术与工程—发酵工程]