红曲霉的分离和纯化研究

Study on Separation and Strain Purity of Monascus

根据红曲霉菌的性质,用麦芽汁培养基将红腐乳中的红曲霉分离出来,并分别用麦芽汁琼脂培养基、大米培养基、黄豆芽培养基和发酵培养基进行纯化培养,结果以大米培养基纯化效果最好。培养结果表明,红曲霉是一种耐酸、耐热和耐乙醇的霉菌。纯化后的红曲霉在麦芽汁琼脂培养基上呈现圆形菌落,在32℃培养48h开始生长,菌落初期为白色,进而变为淡粉红色、红色,直至紫红色,但菌落四周为白色。培养12d后整个菌落呈紫红色。显微镜镜检观察,菌丝无横隔,多核,分枝甚繁,分生孢子着生在菌丝及其分枝的顶端,孢子单生或成链,闭囊壳为球形、有柄。

The Monascus was separated from the red furu(fermented bean curd) made in China with medium of malt wortdepending on the trait of Monascus growth . The agar medium of malt wort , rice medium , the medium of soybean sprout extractand the fermented medium were used respectively to purify strain of the separated Monascus. It showed the good effect of purityfor the rice medium . The experiment showed that Monascus was a kind of mold with anti-acid and anti-alcohol properties. Thecolony of Monascus revealed shape round on the agar medium of malt wort , and started growth at 32℃ for 48 hours. The colonycolour became from white, light-pink, and red to purple, and the all colony of Monascus showed purple colour after 12 days. Withobservation of microbioscope the hypha of Monascus had no separation membrane, but with multi nuclei and multi branch, whilesporodochium sited the hypha top,with mono-sporodochium or a chain of sporodochium and a round cleistothecium.