查,特征和突变生殖培育Monascus与高化活动的分离物
Chen Zhou1,2, Shuran Yang2, Xingche Zhu2
1State Key Laboratory of Plant Diversity and Specialty Crops, Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, China.
Foods (Basel, Switzerland)
|November 27, 2025
概括
研究人员在Monascus purpureus M21中增强了酶活性,这是发酵饮料的关键真菌. 这提高了Hongqu大米葡萄酒和其他饮料的风味,而没有转基因.
科学领域:
- * 食品科学 食品科学
- * 微生物学 微生物学
- * 生物技术 * 生物技术
背景情况:
- * Ester 是发酵食品中重要的芳香化合物.
- * 莫纳斯库斯 (Monascus) 品种的雌激酶对洪口 (Hongqu) 米酒的香气有着显著的贡献.
- * 有限的数据存在于Monascus的化,阻碍了葡萄酒的质量改善.
研究的目的:
- * 在来自中国的商业Monascus菌株中表征雌性化.
- * 开发一种改进的Monascus菌株,以提高发酵饮料中的产量.
主要方法:
- *从红色柯吉样本中分离了五种莫纳斯科菌株.
- *通过固态发酵评估了化活性.
- * 采用大气和室温等离子体 (ARTP) 突变生成来改善菌株.
主要成果:
- *鉴定出Monascus purpureus M21具有较高的化活性 (88.5 U).
- * 通过ARTP突变生成,提高了M.紫色M21的活性41%,达到124.8U.
- * 描述了区域Monascus菌株的化特性.
结论:
- * 这项研究提供了对区域Monascus化能力的见解.
- * 一种增强的Monascus purpureus菌株为发酵饮料提供了更好的产量.
- * 开发的品种可以提升Hongqu大米葡萄酒的风味特征,而不会涉及转基因.
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