红曲与酵母共培养对红曲菌产酯的影响

Effects of Co-culture of Yeast and Monascus sp.On the Yield of Ethyl Acetate

主要研究酵母对红曲产乙酸乙酯能力的影响,6株红曲单菌株液体培养乙酸乙酯产量大小关系为M4>M5>M3>M1>M2>M6;红曲、酿酒酵母Y001和生香酵母Y005液体共培养,乙酸乙酯产量大小关系为M5>M1>M2>M3>M4>M6;结果表明,与酿酒酵母、生香酵母共培养对红曲乙酸乙酯产量影响较大。应用到酿酒生产中,发现3种微生物混合菌种强化发酵的基酒中乙酸乙酯含量比普通基酒有较大提高。品评结果表明,添加混合菌强化发酵的基酒在香气、口味上均有改善。

The effects of yeast on ethyl acetate-producing capability of red starter（Monascus） were studied.The yield of ethyl acetate of 6 red starter strains by liquid culture ranked in decreasing sequence as follows： M4M5M3M1M2M6.However,the yield of ethyl acetate of 6 red starter strains by liquid co-culture with S.cerevisiae or ester-producing yeast ranked in decreasing sequence as follows： M5M1M2M3M4M6.The results suggested that co-culture of red starter strains with yeast strains had great effects on ethyl acetate yield.In liquor-making practice,it was found that ethyl acetate content in base liquor by co-fermentation of red starter strains and yeast strains increased greatly than that in base liquor by common fermentation.Besides,tasting results also suggested that base liquor by co-fermentation of red starter strains and yeast strains got improved in aroma and taste.