豆瓣酱发酵种曲红曲霉LLMY-18的筛选分离

摘要

从麦芽汁培养基中利用籼米分离菌株，通过平板筛选和固体培养的方法，筛选分离获得一株优质、稳定、高产、周期适合的红曲霉菌株LLMY-18。此菌株在发酵周期和发酵条件方面与豆瓣酱所需的条件相似，产红色素的能力大大提高，可将其应用到豆瓣酱的加工生产中。初步表明，红曲霉LLMY-18参与发酵制成的红曲豆瓣酱具有色泽红润、口感醇厚、味道鲜美等优点。%From the wort medium indica rice strains using, through the flat filter and solid culture method, the screening separation was obtained, stable quality, high yield, cycle for Monascus strain LLMY-18. The strains in the fermentation cycle and fermentation conditions and bean sauce of the same , pigments production capacity greatly increased, which can be applied to the production of soy sauce. Preliminary results suggest that LLMY-18 is involved in the fermentation of Monascus, made of red bean paste with ruddy color, mellow taste, taste delicious etc.