食品与发酵工业2017，Vol.43Issue(4)：56-60,5.DOI:10.13995/j.cnki.11-1802/ts.201704009
糖酵解抑制剂对红曲霉乙醇发酵的影响
Effects of the glycolytic inhibitor on ethanol fermentation by Monascus
李晨阳 1赵靖 1沈艳华 1赵树欣1
作者信息
- 1. 天津科技大学,工业发酵微生物教育部重点实验室,天津,300457
- 折叠
摘要
Abstract
Hongqu is a Chinese traditional fermented product in many regions.Hongqu has been used for brewing rice wines which have a long history and some of them belong to China's intangible cultural heritage,such as Zhejiang jinhua rice wine,Fujian rice wine,and so on.The traditional Hongqu used for brewing rice wines mainly contains Monascus,Saccharomyces cerevisiae,and other bacteria.Early researches indicated that Monascus could synthesize ethanol.In this study,the ethanol metabolic pathway involved in Monascus was studied.Results indicated that Monascus could synthesize ethanol with glucose as substrate.Sodium fluoride (Glycolytic inhibitor) inhibited the production of biomass,ethanol,and higher alcohols during the ethanol fermentation by Monascus at a certain level.It could predicate that the growth and ethanol fermentation by Monascus were based on the glycolytic pathway.When Embden-Meyerhof-Parnas pathway was seriously inhibited,Monascus could not synthesize pyruvic acid and ethanol.关键词
红曲霉/乙醇/高级醇/糖酵解抑制剂/丙酮酸Key words
Monascus/ethanol/higher alcohols/glycolytic inhibitor/pyruvate引用本文复制引用
李晨阳,赵靖,沈艳华,赵树欣..糖酵解抑制剂对红曲霉乙醇发酵的影响[J].食品与发酵工业,2017,43(4):56-60,5.
