响应面法优化红曲霉高产酯化酶发酵工艺  

Optimization of fermentation process of Monascus for high-yield esterification enzyme by response surface methodology

作　　者：郭晋田 荆旭 张丽 畅盼盼 韩英 蔡逸安 甄晓君 贾丽艳[1,2,3] GUO Jintian;JING Xu;ZHANG Li;CHANG Panpan;HAN Ying;CAI Yian;ZHEN Xiaojun;JIA Liyan(College of Food Science and Engineering,Shanxi Agricultural University,Jinzhong 030801,China;Shanxi Baijiu Bioengineering Graduate Education Innovation Center,Jinzhong 030801,China;Shanxi Xinghuacun Fenjiu Group Co.,Ltd.,Fenyang 032209,China;Shanxi Shengtang Food Co.,Ltd.,Lucheng 047500,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西晋中030801 [2]山西白酒生物工程研究生教育创新中心,山西晋中030801 [3]山西杏花村汾酒厂股份有限公司,山西汾阳032209 [4]山西圣堂食品科技有限公司,山西潞城047500

出　　处：《中国酿造》2020年第2期73-77,共5页China Brewing

基　　金：山西省应用基础研究计划项目(201901D211377);山西省高等学校科技成果转化培育项目;吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-04);山西农业大学横向科技项目(2017HX44)

摘　　要：以从新鲜酒醅中分离出来的红曲霉Hm为研究对象,酯化力为评价指标,通过单因素试验、Plackett-Burman试验、Box-Benhnken试验优化红曲霉高产酯化酶发酵工艺。结果表明,最佳工艺条件为发酵时间7 d、发酵温度30℃、接种量10%、初始pH值6.0、水分含量60%。在此优化条件下,酯化力可达(14.75±0.08)U/g。该研究结果为红曲霉Hm后期推广应用于白酒、食醋及其他传统酿造产品生产中,提升产品酯含量,奠定了理论和应用基础。Using Monascus Hm isolated from fresh fermented grains as research object,and the esterification power as evaluation index,the fermentation process of Monascus for high-yield esterase was optimized by single factor tests,Plackett-Burman tests and Box-Benhnken tests.The results showed that the optimum fermentation process was fermentation time 7 d,temperature 30℃,inoculum 10%,initial pH 6.0,and water content 60%.Under the optimal conditions,the esterification power reached(14.75±0.08)U/g.The results laid theoretical and application basis for the later application of Monascus Hm in the production of Baijiu(Chinese liquor),vinegar and other traditional brewing products to enhance the ester content of the product.

关 键 词：红曲霉 酯化力 响应面法 工艺 

分 类 号：TS201.3[轻工技术与工程—食品科学]