红曲霉的初筛及在黄酒酿造中的应用

Primary Screening of Monascus and Its Application in Huangjiu Production

在酿酒微生物的构建研究中,对中温大曲中的红曲霉进行初步筛选,经形态观察,确定3株红曲霉分别为Q1、Q2及Q3,用3株红曲霉分别培养红曲米。其中,红曲霉Q3产生的糖化力及红曲色素的含量较高,分别为1123.4 U/g和1227.6 U/g。将3株红曲霉分别应用到黄酒的发酵中,结果发现,红曲霉Q3发酵后剩余总糖的含量明显低于另外两株红曲霉,且酒精含量可多产1%,高级醇的生成量也明显减少,同时可生成较多的乳酸乙酯及高于另外两株红曲霉2倍的乙酸乙酯。

In this study,we carried out primary screening of Monascus from medium-temperature Daqu.Through morphologic observation,the three Monascus strains obtained was named as Q1,Q2 and Q3.Then the three strains were used to cultivate Monascus rice respectively.Among them,strain Q3 had the highest saccharifying power(1123.4 U/g)and monascin yield(1227.6 U/g).The three strains were applied in Huangjiu production respectively.The results revealed that strain Q3 could significantly reduce the total residual sugar after fermentation,and could produce 1%more alcohol;its yield of higher alcohols reduced remarkably,and its yield of ethyl lactate and ethyl acetate was high.The yield of ethyl acetate of strain Q3 was twice as much as that of the other two strains.