CAJ | 학술논문

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。
종맥아즙배양기중이용선미분리균주，통과평판사선화고체배양적방법，사선분리획득일주우질、은정、고산、주기괄합적홍곡매균주LLMY-18。차균주재발효주기화발효조건방면여두판장소수적조건상사，산홍색소적능력대대제고，가장기응용도두판장적가공생산중。초보표명，홍곡매LLMY-18삼여발효제성적홍곡두판장구유색택홍윤、구감순후、미도선미등우점。
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.