摘要
红曲米中分离纯化得到的50株菌株,经优化获得1株高产淀粉酶的Ap16优势菌株,根据Ap16菌株的形态特征和ITS序列鉴定为紫色红曲霉。然后对Ap16进行三角瓶密封复壮和瓷盘敞开式复壮,测定其含水量和色价,综合得出Ap16在大米与糯米以6∶1的比例混合在三角瓶密封复壮条件下,色价值较高,为红曲霉的进一步研究及工业化生产应用提供了依据。
To obtain a Monascus strain which has high-efficiency degradation for starch, 50 Monascus strains are separated and purified from red yeast rice. Ap16 which has high-yield amylase is obtained through screening. According to the morphological characteristics and ITS gene sequence of the strain Apl6, it is identified as Monascus purpureus. And then the triangular flask sealing rejuvenation and china plate open rejuvenation for Ap16 is carried out, the water content and color value are determined, it can be concluded that the Ap16 mixed with rice and glutinous rice （the ratio of 6 ： 1） under the conditions of triangular flask sealing rejuvenation has higher color value. The results have provided a basis for further research and industrial application of Monascus.
出处
《中国调味品》
北大核心
2017年第11期18-23,共6页
China Condiment
关键词
紫色红曲霉
筛选
优化
复壮
Monascus purpureus
screening
optimization
rejuvenation
