Comparison of the characteristics of Monascus Strains in the solid-state fermentation system

被引：0

作者：

Liang, Shuang ^{[1
]}

Ni, Li ^{[1
]}

机构：

[1] Institute of Food Science and Technology, Fuzhou University, Fuzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 10期

关键词：

Citrinin; Monascus pigment; Monascus strain; Solid-state fermentation;

D O I：

10.16429/j.1009-7848.2015.10.014

中图分类号：

学科分类号：

摘要：

The 8 Monascus strains were fermented in solid-state fermentation system using rice as culture medium. The production capacity of glucoamylase activity, monascus pigment and citrinin of the strains were compared and the best strain could be as a candidate for Hongqu glutinous rice wine brewing. Results showed that the characteristics of the 8 Monascus Strains were significantly different. Strains B5 (M. aurantiacus) was of the lowest level of citrinin and higher ability in the production capacity of monascus pigment and glucoamylase activity. The yields of citrinin, alcohol-soluble and water-soluble monascus pigment, glucoamylase activity were 9.06 ug/g, 420.82 U/g, 117.6 U/g and 410.7 U/g, respectively. Thereby B5 is a good Monascus strain for Hongqu glutinous rice wine brewing. Results of the variation trend of glucoamylase, monascus pigment and citrinin production by B5 during starter propagation process indicated that the optimum duration for the process was 9 days. © 2015, Chinese Institute of Food Science and Technology. All right reserved.

引用

页码：100 / 104

页数：4

共 7 条

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