一株红曲霉菌功能特性及其在制曲中的应用
毕业论文关键词：红曲霉菌；功能；发酵特性；制曲应用
The Functional Characteristics and Application in The Made Koji of One Monascus Strain
Abstract：One Monascus strain was isolated from koji and identified by morphology test, the function of enzyme production, growth characteristics, fermenting characteristics and application in koji about the Monascus strain was respectively researched with the methods of observing transparent circle, solid-state culture and liquid-state fermentation. The results showed that: one separated Monascus strain was identified as Fumeus Monascus, this strain had the functions of produing amylase, protease, cellulase, esterifying enzyme, and growth characteristics are different in different medium. culturing in the bean sprouts medium, 30℃-35℃, pH4-6, 8%-10% sugar and 5%-7% alcohol were the most suitable for the strain growth; the optimal conditions of acid production about strain were 30℃, 10% sugar, pH5 and 7% alcohol, the optimum conditions of pigment-produced were 35℃, pH5, 10% sugar, 5% alcohol, the optimal conditions of esterifying enzyme activity were 30℃, pH6, 8% sugar, alcohol 1%, the optimal conditions of glucoamylase activity were 35℃, pH5, 5% sugar, 10% alcohol. During expansion fostering, culturing in trays was the most suitable for producing acid, esterifying enzyme, saccharifying enzyme by Fumeus Monascus.
Key words：Monascus；Function; Fermentation characteristic；Application in Made Koji
目 录
摘要 1
引言 2
1 实验材料与方法 2
1.1 材料 2
1.1.1 菌株来源 2
1.1.2 主要培养基 3
1.2 主要仪器与设备 3
1.3 主要试验方法 4
1.3.1 红曲霉菌分离纯化与菌种鉴定 4
1.3.2红曲霉菌的发酵功能研究 4
1.3.3 红曲霉菌的发酵特性研究 4
1.3.4 红曲霉菌在制曲中的应用 5
1.4 主要指标的测定 6
1.4.1 酯化酶活力测定 6
1.4.2 糖化酶活力测定 6
1.4.3 酸度测定 6
1.4.4 红曲色价测定 6
1.4.5 其它指标的测定 6
2 结果与分析 6
2.1 红曲霉菌的分离纯化与鉴定 6
2.1.1 红曲霉菌的分离与纯化 6
2.1.2 菌种鉴定 6
2.2 红曲霉菌的发酵功能研究 7
2.2.1 固体培养基产酶功能研究 7
2.2.2 液体培养基发酵功能研究 7
2.3 红曲霉菌的发酵特性研究 8
2.3.1 不同固体培养基形态观察 8
2.3.2 不同液体培养基发酵特性 9
2.3.3 红曲霉菌在不同温度条件下的发酵特性 10
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