Screening of Monascus Strain and Its Application in Liquid Vinegar Brewing
With rice saccharification ability as the index,a strain of Monascus ZSM1 is isolated from the traditional starter Wuyi Monascus of red koji rice vinegar,and its liquid culture enzyme production conditions and enzyme characteristics are optimized.Rice is used as the main raw material,and Saccharomyces cerevisiae SFH-JM12 is used for alcohol fermentation.The effect of Monascus ZSM1 fermentation broth as the saccharifying agent on the flavor and quality of liquid rice vinegar is studied.With saccharifying agent of the brewing of traditional liquid rice vinegar as the control group,the composition and content of free amino acids,organic acids and flavor compounds in fermented rice vinegar are studied and compared,and sensory evaluation is carried out.The results show that the content of organic acids in the product increases when using Monascus ZSM1 as the saccharifying agent,the content of lactic acids reaches 1.11 g/dL and the content of succinic acid reaches 1.81 g/dL.The content of glutamic acids with umami significantly increases,and the highest concentration is 115.97 mg/g,which is 16.45 times higher than that of the control group.In terms of sweet amino acids,serine content increases from 4.23 mg/g to 140.17 mg/g,and threonine content increases from 37.98 mg/g to 382.34 mg/g;the content of aromatic compounds such as 2-methylbutyl formate,propyl acetate and 2,3-pentanedione in the product significantly increases,and the product is sour but not astringent,the irritant odor is significantly weakened,the aroma is strong,and it has typical vinegar aroma.The application of Monascus ZSM1 strain has improved the flavor and quality of liquid rice vinegar.
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