红曲霉代谢产物的调控及在酿酒中的应用研究进展  

Research progress on metabolites regulation and application of Monascus in alcoholic drink production

作　　者：徐晓飞 何瑞琪 宗敏华[3] 罗东辉 邱树毅 XU Xiaofei;HE Ruiqi;ZONG Minhua;LUO Donghui;QIU Shuyi(College of Food Science and Engineering,Guangdong Ocean University,Yangjiang 529599,China;Guangdong Healthcom Biotechnology Co.,Ltd.,Heyuan 517541,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]广东海洋大学食品科学与工程学院,广东阳江529599 [2]广东华源康生物科技有限公司,广东河源517541 [3]华南理工大学食品科学与工程学院,广东广州510640 [4]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2023年第4期8-13,共6页China Brewing

基　　金：广东省重点领域研发计划(2021B0707060001)。

摘　　要：红曲霉(Monascus)是我国传统药食两用红曲中的主要微生物菌群。为充分了解和利用红曲霉,对红曲霉高产糖化酶、酯化酶的培养方法、次级代谢产物的活性与调控以及红曲霉在黄酒和白酒酿造中的应用进展进行了总结,剖析了红曲霉在酿酒行业应用中的技术难点,最后提出相关发展建议。Monascus is the main microflora in traditional Chinese medicine and food Hongqu.In order to better understand and utilize Monascus,the culture method of high-yield saccharifying enzyme and esterifying enzyme,the activity and regulation of secondary metabolites,and the application progress of Monascus in the brewing of Huangjiu and Baijiu were summarized.The technical difficulties in the application of Monascus in the alcoholic drink industry were analyzed,and the relevant development suggestions were put forward.

关 键 词：红曲 红曲霉 代谢产物 调控 酿酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]