Screening and evaluation ofMonascus purpureusFJMR24for enhancing the raw material utilization rate in rice wine brewing
文献类型： 外文期刊
作者： Ren, Xiangyun 1 ; He, Zhigang 1 ; Lin, Xiaozi 1 ; Lin, Xiaojie 1 ; Liang, Zhangcheng 1 ; Liu, Di 3 ; Huang, Yingying 1 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Agr Engn Technol, Fuzhou 350003, Fujian, Peoples R China
2.Fujian Key Lab Agr Prod Food Proc, Fuzhou, Fujian, Peoples R China
3.Univ Melbourne, Fac Vet & Agr Sci, Parkville, Vic 3010, Australia
关键词： rice wine; Hong Qu; raw materials; Monascus purpureus; enzyme activity; fermentation adaptability
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）
ISSN： 0022-5142
年卷期： 2021 年 101 卷 1 期
页码：
收录情况： SCI
摘要： BACKGROUND The rapid development of the rice wine industry has increased the demand for raw materials worldwide. A fungal strain with good adaptability to rice wine brewing conditions, which can also enhance the utilization rate of raw materials (URRM), thus increasing the production efficiency, was sought in the present research. RESULTS The strain FJMR24 was successfully isolated and screened from 35 fermentation starters and exhibited high amylase activity (2200.9 +/- 18.5 U g(-1)) and high glucoamylase activity (2330.4 +/- 31.9 U g(-1)). Based on a morphological examination and a sequence analysis of the internal transcribed spacer (ITS) gene and beta-tubulingene, FJMR24 was identified asMonascus purpureus, which is an edible and versatile fungus that plays a dominant role in the processing of Hong Qu. A moderate pH of 5-6 under incubation at 35 degrees C for 5-6 days was favorable for the growth and enzyme production of FJMR24. The strain could also tolerate the extreme conditions of 15-45 degrees C, 18% ethanol (v/v), and an acidity of pH 2. The excellent fermentation adaptability of FJMR24 might enable it to retain high enzyme activity during rice wine brewing. As a result of the action of FJMR24, the URRM of the base liquor increased by around 26% due to increased starch hydrolysis efficiency, which was mainly due to the high unit enzyme activity of FJMR24. CONCLUSION This study provides perspectives for the application of aM. purpureusstrain with high starch hydrolysis activity for enhancing the URRM in traditional rice wine brewing. (c) 2020 Society of Chemical Industry
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