一株紫色红曲霉菌的筛选鉴定及其应用性能分析  

Screening and Identification of a Strain of Monascus Purpureus and its Application Performance Analysis

作　　者：程伟[1] 潘天全 张杰[1] 李娜 巩晓[1] 吴龙 时玉英[2] 巩子路 吴丽华[2] 吴宏萍[2] CHENG Wei;PAN Tianquan;ZHANG Jie;Li Na;GONG Xiao;WU Long;SHI Yuying;GONG Zilu;WU Lihua;WU Hongping(Jinzhongzi Distillery Co.,Ltd.,Fuyang 236023,Anhui,China;Analysis and Test Center,Jinzhongzi Group Co.,Ltd.,Fuyang 236018,Anhui,China)

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023 [2]安徽金种子集团有限公司检测中心,安徽阜阳236018

出　　处：《酿酒》2021年第1期67-75,共9页Liquor Making

基　　金：2018年度金种子酒业与江南大学校企合作研究项目“金种子复合香型白酒的酿造工艺研究”;2019年度安徽省科技重大专项计划项目“夏秋茶渥堆成曲及混合固态发酵产业化关键技术与应用”;2019年度阜阳市第四批高层次创新创业领军人才(程伟)科研补助支持项目“高酯化力红曲霉菌的筛选鉴定及其酯化红曲制备关键技术与应用,项目编号:JKY2020-W01”。

摘　　要：红曲霉菌的代谢产物和酯化酶等对促进白酒固态发酵过程中己酸乙酯、乙酸乙酯等酯类物质的生成具有重要作用,对固态发酵白酒的风味和品质提高具有重要意义。研究对金种子浓香型大曲中的红曲霉菌进行筛选,并对其中1株具高酯化力的红曲霉菌进行液体发酵条件考察、产香分析、强化制曲与酶活检测等应用研究及ITS鉴定等,以期获得酯化力较高的菌株并进行应用性能分析。结果表明,筛选得到的1株具高酯化力的红曲霉菌,经ITS序列分析并结合形态特征鉴定为紫色红曲霉,其种子液中特殊的可挥发性风味成分中的苯乙醇、乙偶姻、3-羟基丁酸乙酯、己酸乙酯等均具有令人愉悦的香气;其种子液培养的适宜条件为:培养5d,温度35℃,pH为4.5,酒精浓度为6%vol;制备强化米曲的糖化力968u,酯化力85u,表明该菌株在强化制曲、白酒酿造等领域具有较高的生产应用价值。The metabolites of monascus purpureus and its esterifying enzymes play an important role in promoting the formation of esters,such as ethyl hexanoate and ethyl acetate during the solid-state fermentation of liquor, have great significance to improve the flavor and quality of solid-state fermentation liquor. In order to obtain strains with high esterification ability and analyze their application properties, a strain of monascus purpureus was screened from Jinzhongzi Daqu, the conditions of liquid fermentation, analysis of aroma production,intensified Miqu-making, enzyme activity detection and ITS identification of one Monascus with high esterifying power. The results showed that a strain of monascus purpureus with high esterification ability was identified by ITS sequence analysis and combined with morphological characteristics, phenylethanol, acetoin and ethyl 3-hydroxybutyric acid ethyl hexanoate, which are the special volatile flavor components in the seed solution, have pleasant aroma. The optimum conditions of the seed solution culture were as follows: culture for 5 days at 35℃, ph value was 4.5, alcohol concentration was 6%vol. The saccharifying power 968 U and esterifying power 85 u of fortified miqu, showed that the strain had high application value in the fields of intensified Daqu-making and liquor-brewing.

关 键 词：红曲霉菌 筛选 鉴定 强化制曲 白酒酿造 

分 类 号：TS261.1[轻工技术与工程—发酵工程]