Monascus aurantiacus

A technology of orange red and Aspergillus, applied in the field of microorganisms, can solve the problems of low esterase activity, slow esterification reaction speed, and low concentration, and achieve the effect of increasing the content of esters, obvious effect, and simple operation

Inactive Publication Date: 2012-09-05
HUBEI UNIV OF TECH
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Problems solved by technology

The esterase produced by the strain has the esterification activity of synthesizing longer straight-chain esters, and can catalyze the synthesis of four esters mainly ethyl hexanoate in Luzhou-flavor koji wine, thereby shortening the fermentation cycle and improving The purpose of wine yield and high-quality product rate is to solve the problem of low activity of esterase produced by microorganisms in fermentation grains, low concentration of reaction substrates such as alcohols and acids, and slow esterification reaction speed

Method used

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  • Monascus aurantiacus
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Examples

Experimental program
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Effect test

Embodiment 1

[0030] Embodiment 1 utilizes orange Monascus aurantiacus (Monascus aurantiacus) MN2 to prepare esterification crude enzyme preparation

[0031] Take Monascus aurantiacus MN2 strain, under aseptic conditions, pick a little mycelium, transfer it to sterile wort test tube culture medium, and cultivate it at 30℃~32℃ for 48h~52h, that is Level 1 test tube slanted seeds. Add 20g of rice culture medium and 200mL of sterile water into a 500mL triangular flask, autoclave at 121°C for 20min, insert the slant seeds in the test tube under aseptic conditions, and shake the flask at 32°C and 200rpm for 48h-52h , which is the second-level triangular flask seed.

[0032] Add 15Kg of rice culture medium and 200L of sterile water to the sterilized 500L seed tank, and sterilize at 120°C to 125°C for 30 minutes. When the seed tank is cooled to 35°C to 40°C, the 0.10%~0.15% (v / v) of the total amount is inserted into the cultivated triangular flask seeds, at a rotation speed of 240rpm, a temperat...

Embodiment 4

[0044] Embodiment 4 utilizes the esterification crude enzyme preparation prepared in embodiment 1 to prepare biological esterification liquid

[0045] Take 50% yellow water, 25% wine tail, 10% bottom pot water, 4% compound caproic acid bacteria liquid, 2% esterified red yeast rice, 2% Daqu, and 1% pit mud to make biological esterification liquid, and the fermentation temperature is 35°C , alcohol content 12% (v / v), initial pH 3.5, enzyme addition 4%, fermentation time 28d ~ 35d, measured ethyl hexanoate content after fermentation is 253.2mg / 100mL.

[0046] Example 5 The biological esterification solution prepared in Example 4 was applied to the fermentation test of returning to the cellar

[0047] Select two cellars No. 1 and No. 2 with similar wine taste from a certain winery as the experimental group, use the fermented bio-esterification liquid as the mother liquor, and sprinkle the mother liquor into the unstrained spirits when the Daqu powder is sprinkled in the No. 2 cell...

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Abstract

The invention discloses an MN2 strain of Monascus aurantiacus. Esterifying enzyme produced by the strain has esterification activity of synthesizing longer straight-chain ester and can catalyze synthesis of four esters, in which ethyl caproate is taken as the main component, in strong aromatic yeast liquor, so that the aims of shortening fermentation period and improving liquor yield and high quality product rate are fulfilled, meanwhile, the problems of low activity of esterase produced by microorganism in a fermentation tank, lower concentration of reaction substrates such as alcohol, acid and the like and slow speed of etherification reaction are solved.

Description

technical field [0001] The invention relates to a microorganism, in particular to a Monascus aurantiacus capable of producing esterification enzymes to increase the content of esters in liquor. Background technique [0002] The fermentation of Luzhou-flavor Daqu liquor belongs to the co-fermentation of various microbial groups, which is a complex biochemical reaction system. The study found that the source of Luzhou-flavor and the formation of aroma type are inseparable from the action of anaerobic microorganisms in the pit mud. Caproic acid bacteria in the old pit mud are the main functional bacteria that form Luzhou-flavor koji wine. Acid, butyric acid, acetic acid and ethanol in the fermented grains in the cellar, under the action of microbial esterification enzymes, generate corresponding esters through esterification reaction, which are the main components of the aroma of Luzhou-flavor wine and the main source of aroma. [0003] Luzhou-flavor Daqu liquor has ethyl capr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
Inventor 陈茂彬方尚玲镇达
Owner HUBEI UNIV OF TECH
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