红曲共生菌的分离和鉴定

Isolation and Identification of Symbiotic Microbes from Traditional Chinese Fermented Rice Hongqu

目的:对浙江东阳民间红曲中的共生菌进行分离纯化,并鉴定。方法:通过平板点种分离纯化,经微室培养,进行菌丝、分生孢子、闭囊壳和子囊孢子等形态鉴定,以及API生化反应鉴定。结果:从红曲米的共生菌中分离得到粉红红曲霉、紫红红曲霉和酿酒酵母1。结论:传统的红曲为共生菌协同发酵的产物,共生体系中的各种菌对红曲的形成,尤其是功能性红曲的代谢产物的积累,可能起着重要的影响。深入研究红曲的共生菌,对更好地保护和开发我国的中医药资源具有深远意义。

Objective ：To study the symbiotic microbes from traditional Chinese fermented rice Hongqu. Methods ： The symbiotic microbes were isolated and identified by the morphologic characteristics of the hypha and spores. The yeast -like- fungi were identified through API system. Results ： Monascus rubber, Monascus purpureus and Saccharomyces Cerevisiae were cultured from hongqu. Conclution ：There was a variety of fungi in the the symbiotic system in hongqu, symbiotic microbes other than Monascus purpureus may play an important role in traditional Chinese medicine hongqu.