五粮液大曲中产酯化酶红曲霉的分离及酯化酶的纯化

The Isolation of Esterified Monascus From Wuliangye Daqu and Purification of Esterifying Enzyme

从五粮液大曲中分离筛选出三株红色霉菌株,编号分别为M1、M2、M3,经形态观察、生理生化鉴定,初步确定此三种菌株为红曲霉。从这三株菌种选出具有酯化活性的菌株M1进行研究,用超滤法对其产的固态发酵物浸液进行浓缩,浓缩后的固态发酵物浸液比浓缩前的酯化活力提高了2倍左右;然后又确定M1菌株固态培养时最适温度和pH分别为33℃和3.5。

Three strains of molds with red colour,named M1,M2 and M3,were isolated from Wuliangye Daqu,separately.By observing the characteristics of colony and individual,taking a series of physiological and biochemical experiments the strains M1,M2 and M3were initially identified as Monascus.The M1 strain,with esterifing capacity,was selected from three above strains as subject of being studied.The extract of M1 solid-state fermentation strain,was concentrated by ultrafiltration,the esterifing capacity was increased about two times;Moreover,the optimum cultured temperature and Ph of solid-state fermentation of M1 strain were 33℃ and 3.5.