Screening and application of Monascus in medium and high temperature Daqu

Authors

SU Feng, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
WEI Chunhui, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China;China Key Laboratory of Light Industry Brewing Biotechnology and Intelligent Manufacturing, Yibin, Sichuan 644000, China
ZENG Bo, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
HUANG Zhiguo, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China;China Key Laboratory of Light Industry Brewing Biotechnology and Intelligent Manufacturing, Yibin, Sichuan 644000, China
JIANG Ke, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China
REN Zhiqiang, Sichuan Key Laboratory of Brewing Biotechnology and Application, Sichuan University of Science & Engineering, Yibin, Sichuan 644000, China;China Key Laboratory of Light Industry Brewing Biotechnology and Intelligent Manufacturing, Yibin, Sichuan 644000, ChinaFollow

Corresponding Author(s)

任志强（1985—），男，四川轻化工大学讲师，博士。E-mail: hiqren@foxmail.com

Abstract

Objective: The production process of esterified Monascus bran koji was optimized, and its effect on Luzhou-flavor liquor was explored. Methods: Five strains of Monascus were screened from Daqu, and the esterifying enzyme production ability of the strains was detected by the ester decomposition method. The strain with the most prominent enzyme production ability was selected to prepare Monascus bran koji. The koji-making process was optimized by single factor and orthogonal experiments and applied to liquor production. Results: Among the five strains, the J-3 strain had the strongest ability to produce esterification enzyme. Under the conditions of 50% moisture, 4% inoculation amount, pH 4.0 and 32 ℃ culture temperature, the esterification enzyme activity was as high as 77.78 mg/g bran koji. The bran koji was added to the fermented grains according to different inoculation amounts. Compared with the fermented grains without bran koji, when the inoculation amount of bran koji was 1%, the content of ethyl acetate in the fermented grains increased by 4.84 times, and the content of ethyl caproate increased by 3.55 times. When the inoculation amount was 1.5%, the content of ethyl butyrate increased by 4.72 times. The addition of esterified Monascus bran koji can improve the utilization rate of alcohol and starch, and significantly increase the total ester content in fermented grains. Conclusion: Adding Monascus bran koji to fermented grains according to the appropriate inoculation amount can improve the quality of Luzhou-flavor liquor.

Publication Date

7-22-2024

First Page

203

Last Page

209

DOI

10.13652/j.spjx.1003.5788.2023.80698

Recommended Citation

Feng, SU; Chunhui, WEI; Bo, ZENG; Zhiguo, HUANG; Ke, JIANG; and Zhiqiang, REN (2024) "Screening and application of Monascus in medium and high temperature Daqu," Food and Machinery: Vol. 40: Iss. 5, Article 29.
DOI: 10.13652/j.spjx.1003.5788.2023.80698
Available at: https://www.ifoodmm.cn/journal/vol40/iss5/29

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