Isolation Identification And Study On Biology Characteristics Of Monascus In Super-mature-vinegar Daqu

This experiment isolated and identified Monascus from Super-mature-vinegar Daqu and studied their biology characteristics . I isolated 8 strains Monascus from Super-mature-vinegar Daqu with red core, after culturing by solid plate,observing by microscope and biological and chemical test , and determined them belong to Monascus, ie. Monascus rubber and Monascus purpureus.The result of carbon source test tells Monascus purpureus not utilizing sucrose and fructose, Monascus rubber utilizing sucrose,fructose with high performance.The result of nitrogen source test of Monascus rubber and Monascus purpureus tells little difference on utilizing nitrongen source. the biology characteristics is : growing temperature of Monascus purpureus 20 ～40℃, growing temperature of Monascus rubber 20 ～45℃,spore of Monascus purpureus no growing at 40℃, Monascus rubber can stand higher temperature 45℃.Suitablest temperature of Monascus purpureus is 25～30℃, Suitablest temperature of Monascus purpureus is 30～35℃.Both suitablest pH is 4～5,endurance degree to alcohol is 15%.Both have performance of enduring ester up to 10 times of contrast.8 strains all have high performance diastatic power. Result of ferment test about pigment study tells numerical chroma out of cell lower to chroma in cell.And different carbon sources influence the total chroma of fermented liquor,powder of millet with higher chroma. Different nitrongen sources have more influence on the total chroma of fermented liquor, Different nitrongen sources have different colors after ferment. After solid fermentation,fermented product test by means of gel chromatography of the two strains,Monascus purpureus M1has yellowish-green fluorescent material ,Rf 0.58, Monascus rubber has not yellowish-green fluorescent material. so priliminary determination Monascus rubber do not contain citrinin. Monascus purpureus′s secondary metabolite contain citrinin probably.