红曲霉的分离筛选及初步应用研究

红曲霉作为白酒发酵的重要菌种,得到了白酒企业的重视。本研究从大曲及酒醅中分离到8株红曲霉,对8种红曲的酯化力、糖化力、产酒精能力进行了研究,确定红曲霉E具有应用价值。其应用于清香麸曲酒发酵,总酯增加了44.86%,乙酸乙酯增加了87.30%,且能改善麸曲酒的口感,但其与所使用生香酵母之间并无协同增酯功效。

Isolation and Preliminary Application of a Monascus Strain

Monascus,as an important mould in Baijiu fermentation,has attracted the attention of Baijiu enterprises.In this study,8 Monascus strains were isolated from Daqu and fermented grains.The esterification power,saccharification power and alcohol production capability of the 8 strains were studied,and strain Monascus E was determined to have application potential.Strain Monascus E was then applied in the production of Qingxiang Baijiu.The total esters and ethyl acetate content of the produced Baijiu increased by 44.86%and 87.30%respectively,and the taste of the produced Baijiu got improved.However,strain Monascus E had no synergistic esterification effect with the aroma-producing yeast used in the production.