添加外源物质对红曲霉固态发酵产酯化酶的影响

Effects of Foreign Substances on Esterase Production of Solid-State Fermentation by Monascus

DOI：10.3969/j.issn.1673-1689.2012.11.017

中文关键词: 红曲霉 固态发酵 酯化酶

英文关键词: monascus solid-state fermentation esterase

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中文摘要:

以作者所在实验室保藏的红曲霉HQ-3菌株为实验菌株,采用固态发酵方法生产酯化酶,研究添加外源物质对产酯化酶的影响。结果表明,葡萄糖可以作为速效碳源促进红曲霉产酯化酶能力;新鲜酵母破壁液对红曲霉产酯化酶具有诱导作用,添加酵母破壁液发酵4 d,酯化力是对照组的1.30倍,达到106.87 mg/g;添加乙醇与乳酸对酯化力的作用效果明显,添加乙醇使酯化力提高到123.32 mg/g。

英文摘要:

In this manuscript,Monascus HQ-3 was used as the experimental strains to produce esterase by the solid-fermentation.The effect of nutrient substances addition on the esterase production were investigated.The result show that glucose used as rapidly-efficient carbon source and fresh yeast lysate as nitrogen source for esterase production.After 4 d fermentation,the esterification force was 1.30 times higher than that of the control group.It had certain effect to improve esterification force by adding appropriate amount of lactic acid et al material,which was obviously by adding ethanol.

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