8株红曲菌生产特性研究
Study on Production Characteristics of 8 Monascus Strains
卢锦强 1童爱均 1赵超 1吕旭聪 2黄梓芮 1刘斌3
作者信息
- 1. 福建农林大学食品科学学院,福州350002
- 2. 国家菌草工程技术研究中心,福州350002
- 3. 福建农林大学食品科学学院,福州350002;国家菌草工程技术研究中心,福州350002
- 折叠
摘要
采用固态和液态两种发酵方法对8株野生红曲菌进行发酵,分析对比其产色素能力、产生理活性物质莫纳可林(Monacolin K)能力及产桔霉素情况,以筛选出可在发酵食品工业上安全应用的优良红曲菌菌株.结果表明:8株红曲菌生产特性存在显著性差异,其中L2菌株红曲色素产量和Monacolin K产量最高,而真菌毒素桔霉素产量最低,是一株可安全应用于发酵食品工业的优良菌株.
Abstract
The physiological activator capabilities of 8 wild Monascus strains which produce pigment,Monacolin K and citrinin are studied to screen out the excellent Monascus strains for fermented food industry by solid-state and liquid-state fermentation and product comparison.The results show that the characteristics among different strains are significantly different.In detail,L2 strain has the maximum production of pigment and Monacolin K with the minimum production of citrinin.It indicates that L2 is a safe and excellent strain for fermented food industry.
关键词
红曲菌/色素/桔霉素/Monacolin/K/生产特性Key words
Monascus strains/pigment/citrinin/Monacolin K/production characteristics引用本文复制引用
基金项目
福建省科技重大专项(2014NZ0002-1)
福建省科技支撑项目(2014BAD15B01)
出版年
2017
NETL
NSTL
维普
万方数据