一株红曲霉的分离及发酵特性研究  

The Separation and Fermentation Characteristics of a Monascus Strain

作　　者：苑建伟 齐鹏翔 侯小歌 高俊乾 YUAN Jian-wei;QI Peng-xiang;HOU Xiao-ge;GAO Jun-qian(School of Agricultural and Animal Husbandry Engineering,Zhoukou Vocational and Technical College,Zhoukou 466000,China;College of Life Sciences and Agriculture,Zhoukou Normal University,Zhoukou 466000,China)

机构地区：[1]周口职业技术学院农牧工程学院,河南周口466000 [2]周口师范学院生命科学与农学学院,河南周口466000

出　　处：《中国调味品》2022年第1期77-80,共4页China Condiment

基　　金：河南省高等学校重点科研项目(19B550011)。

摘　　要：从米曲中分离红曲霉菌并采用形态学进行观察,采用液态发酵法研究该株红曲霉菌的产酶功能、发酵性能及麸曲应用性能。结果表明:米曲中分离得到一株红曲霉菌为烟色红曲霉菌,该菌株在豆芽汁培养基中产酸最适条件为温度30℃、pH 6.0、酒精度7%、糖度10%,产色素最适条件为温度35℃、pH 5.0、酒精度5%、糖度10%,酯化酶活力最适条件为温度30℃、pH 6.0、酒精度1%、糖度8%,糖化酶活力最适条件为温度35℃、pH 5.0、酒精度5%、糖度10%。扩大培养中,酸度、酯化酶活力、糖化酶活力最高的是托盘培养。Monascus is separated from rice koji and observed by morphology.The enzyme production function,fermentation performance and bran koji application performance of Monascus are studied by liquid fermentation method.The results show that a Monascus strain is separated from rice koji as Monascus fuliginosus Sato.The optimal conditions for acid production of this strain in bean sprout juice medium are temperature 30℃,pH 6.0,alcohol 7%,sugar 10%,the optimal conditions for pigment production are temperature 35℃,pH 5.0,alcohol 5%,sugar 10%,the optimum conditions for esterification enzyme activity are temperature 30℃,pH 6.0,alcohol 1%,sugar 8%,and the optimal conditions for saccharification enzyme activity are temperature 35℃,pH 5.0,alcohol 5%,sugar 10%.In amplification culture,the acidity,esterification enzyme activity and saccharification enzyme activity are the highest in tray culture.

关 键 词：红曲霉菌 色素 酸度 酯化酶活力 糖化酶活力 应用 

分 类 号：TS201.3[轻工技术与工程—食品科学]