糖酵解抑制剂对红曲霉乙醇发酵的影响  

Effects of the glycolytic inhibitor on ethanol fermentation by Monascus

作　　者：李晨阳[1] 赵靖[1] 沈艳华[1] 赵树欣[1] 

机构地区：[1]天津科技大学,工业发酵微生物教育部重点实验室,天津300457

出　　处：《食品与发酵工业》2017年第4期56-60,共5页Food and Fermentation Industries

摘　　要：经研究发现,红曲霉能以葡萄糖为底物合成乙醇。糖酵解抑制剂氟化钠在一定程度上抑制菌体生长及乙醇、高级醇的合成。可以推测出红曲霉的生长代谢及乙醇合成与糖酵解(EMP)途径有关。当EMP途径严重受阻时红曲霉将无法进行丙酮酸和乙醇的合成。Hongqu is a Chinese traditional fermented product in many regions. Hongqu has been used for brew- ing rice wines which have a long history and some of them belong to China＇ s intangible cultural heritage, such as Zhejiang jinhua rice wine, Fujian rice wine, and so on. The traditional Hongqu used for brewing rice wines mainly contains Monascus, Saccharomyces cerevisiae, and other bacteria. Early researches indicated that Monascus could syn- thesize ethanol. In this study, the ethanol metabolic pathway involved in Monascus was studied. Results indicated that Monascus could synthesize ethanol with glucose as substrate. Sodium fluoride （Glycolytic inhibitor） inhibited the pro- duction of biomass, ethanol, and higher alcohols during the ethanol fermentation by Monascus at a certain level. It could predicate that the growth and ethanol fermentation by Monascus were based on the glycolytic pathway. When Embden-Meyerhof-Parnas pathway was seriously inhibited, Monaseus could not synthesize pyruvic acid and ethanol.

关 键 词：红曲霉 乙醇 高级醇 糖酵解抑制剂 丙酮酸 

分 类 号：TQ223.122[化学工程—有机化工] TQ920.6[轻工技术与工程—发酵工程]