红曲霉抑菌作用和抑菌成分的研究

Studies on the inhibitory effect and components of Monascus

红曲是我国传统发酵产品,在食品生产中有广泛的应用,但其抑菌作用及抑菌成分的研究较少。本实验将17种细菌、真菌通过平板分离培养,再将红曲霉移入细菌生长区观察其抑菌功效。采用层析法分离提纯出红曲霉有效抗菌活性物质:橙色素,它对金黄色葡萄球菌、枯草芽孢杆菌、霉状芽孢杆菌等抑菌作用较强。红曲霉中的抗菌活性物质具有防腐的功能和效果,在食品工业中可以利用天然生物制红曲霉替代化学防腐剂,能降低防腐剂的危害性,提高食品健康安全等级。

Monascus is a traditional fermented product which has a wide range of applications in food products,but its research on antibacterial effect and the components are less than others.In this study,we use 17 species of bacteria and fungi which were isolated and cultured by the plate,and then moved Monascus into the bacterial growth area to observe the inhibitory effect.We use chromatography to purify the antibacterial effective material of Monascus： orange pigment,which can strongly inhibit the growth of Staphylococcus aurous,Bacillus Subtilis and Bacillus mycoides.The antibacterial effective material of Monascus has the function as preservative.In the food industry,we can choose biological Monascus by nature instead of chemical preservative,which can reduce the danger of preservative and improve the healthy and safety level of food.