CN108004152B - Monascus and application thereof - Google Patents
Monascus and application thereof Download PDFInfo
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- CN108004152B CN108004152B CN201810066427.XA CN201810066427A CN108004152B CN 108004152 B CN108004152 B CN 108004152B CN 201810066427 A CN201810066427 A CN 201810066427A CN 108004152 B CN108004152 B CN 108004152B
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 94
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Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The monascus provided by the invention has the preservation number of CCTCC NO: M2017695, can be co-cultured and fermented with acetic acid bacteria, and can improve the content of ethyl acetate in wine by esterifying enzyme generated by the monascus so as to improve the harmony of wine aroma. In addition, the invention also provides application of the monascus in wine brewing, a distiller's yeast containing the monascus and wine prepared from the distiller's yeast.
Description
Technical Field
The invention relates to the field of microbial wine brewing, and particularly relates to monascus and application thereof.
Background
Monascus sp is a small filamentous fungus, which is commonly used as food additive and traditional medicine, and rice is called red yeast rice after being fermented by Monascus, and is called red yeast, ancient red yeast, red yeast and medicated leaven. Because the metabolites of the monascus after fermentation are different, the main products of the monascus are divided into functional monascus and monascus red, and the functional monascus mainly acts by the functional metabolites of the monascus, such as monacolin substances, and has the effect of inhibiting the synthesis of cholesterol; gamma-aminobutyric acid, which is associated with blood lipid lowering. The monascus color is a product mainly made of red pigment secreted by monascus, is used as a food additive, and is the only microbial pigment food additive. In addition, the metabolites of red yeast rice have some active enzymes, such as: carboxypeptidase, amylase, protease, esterases, saccharifying enzymes, and the like.
An esterase is an extracellular enzyme which is not a term used enzymatically, and should be a generic term for lipases and esterases, but which is also capable of synthesizing lower fatty esters. Because it can catalyze both the synthesis and decomposition of esters, it is customary in the liquor industry to refer to esterases and esterases, respectively. At present, in the white spirit industry, the activity of esterifying enzyme is mainly measured, the activity is usually measured by a traditional saponification reaction method, and the activity is expressed by the esterifying activity.
At present, in the wine brewing industry, the cost of wine brewing is high, good white spirit is brewed, the ester fragrance of the wine is improved, and the technical difficulties of high cost and complex operation exist.
Disclosure of Invention
The invention aims to provide monascus which can improve the content of ethyl acetate in white spirit and improve the harmony of bouquet.
The second purpose of the invention is to provide the application of the monascus in wine brewing.
The third object of the present invention is to provide a koji which can improve the bouquet of wine making.
A fourth object of the present invention is to provide a method for producing a koji which can improve the aroma of a koji.
The fifth purpose of the invention is to provide the application of the distiller's yeast.
The sixth purpose of the invention is to provide a wine brewing method, which can improve the ester fragrance of wine, save cost and is simple to operate.
The seventh purpose of the invention is to provide a wine which has the advantages of strong bouquet, low cost and simple operation.
The invention is realized by the following steps:
monascus purpureus with preservation number of CCTCC NO of M2017695.
The monascus is used for brewing wine.
A distiller's yeast contains the above Monascus.
A method for preparing distiller's yeast, comprising: mixing starter propagation raw material with the monascus.
The distiller's yeast is applied to brewing, and comprises any one of the following steps: (1) in the brewing process, the distiller's yeast is mixed with brewing raw materials; (2) in the process of cultivating and aging the pit mud, the distiller's yeast is mixed with the pit mud.
A method for brewing wine comprises mixing the above Monascus purpureus with raw materials for brewing wine and fermenting.
A wine is prepared by the above brewing method.
The invention has the following beneficial effects:
the monascus provided by the invention has the preservation number of CCTCC NO: M2017695, can be co-cultured and fermented with acetic acid bacteria, and can improve the content of ethyl acetate in wine by esterifying enzyme generated by the monascus so as to improve the harmony of wine aroma. In addition, the invention also provides application of the monascus in wine brewing, the distiller's yeast containing the monascus and wine prepared from the distiller's yeast, wherein the wine brewed by the monascus can improve the content of ethyl acetate in white spirit and improve the quality of the white spirit.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a colony diagram (front) of Monascus purpureus HG10 provided by the present invention on a PDA medium plate;
FIG. 2 is a second perspective (reverse) of the colony map of the PDA media plate of FIG. 1;
FIG. 3 is a morphological diagram of cells of Monascus purpureus HG10 under an optical microscope, wherein the magnification is 10X 40 high magnification microscope.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The monascus and the application of the embodiment of the present invention are specifically described below.
The Monascus provided by the embodiment of the invention is deposited in a Chinese typical culture collection (address: China, Wuhan university, Wuhan) at 11/15/2017, is classified and named as Monascus purpureus HG10, and has a deposition number of M2017695.
The invention provides monascus, in particular monascus HG10, wherein the 18S rDNA sequence of the monascus is shown in SEQ ID No. 1.
The culture characteristics of monascus HG10 are as follows: by observing the colony morphology of monascus HG10 on the PDA culture medium, the monascus slowly turns yellow after growing white thallus on day 2, the hyphae are not obvious, the colony turns red on day 3, the hyphae grow vigorously but are not flourishing compared with the hyphae of common mould, the colony is large and is convex on day 5, the hyphae are short, the edge is white, and the colony is in a radiation state on the culture medium. The front side is red, and the back side is light red, please refer to fig. 1-2.
The morphological characteristics of monascus HG10 are as follows: referring to FIG. 3, the mycelia of Monascus purpureus HG10 are sparse and thick with transverse septa; conidiophoresis is generated, a conidiophores stem without specialization is generated, conidiophores are grown on the mycelium or the branch end of the mycelium, and the conidiophores are singly chained and in an oval shape.
The physiological and biochemical characteristics of the monascus HG10 are as follows: the strain HG10 can utilize most carbon sources such as glucose, maltose, xylose, galactose, sucrose, arabinose and the like, but can not utilize inositol, raffinose and sorbose; liquefying gelatin; milk coagulation, peptonization slow; no H2 production 2S; nitrate was not reduced.
The red yeast HG10 is cultured in the PDA culture medium at 30 ℃ for 7 days, and is cultured in a continuous passage number zone, and the biological characteristics such as culture characteristics, morphological characteristics, physiological and biochemical characteristics and the like are not obviously changed, thus showing good stability of biological characters.
The invention provides the application of monascus in wine brewing, and the monascus HG10 has strong esterifying enzyme producing capability, can be co-cultured with caproic acid bacteria, is beneficial to improving the content of ethyl caproate in distilled wine, and can be applied to the field of wine brewing.
Further, the application of monascus HG10 in brewing wine comprises any one of the following steps:
(1) in the wine brewing process, monascus is mixed with wine brewing raw materials;
(2) in the process of producing the yeast for making hard liquor, monascus is mixed with yeast making raw materials;
(3) in the process of cultivating and aging the pit mud, the monascus is mixed with the pit mud.
Specifically, the pit mud is the basis of the strong aromatic good wine, and the quality of the pit mud determines the quality of the wine. Because the pit mud is a carrier and a habitat of various beneficial substances such as acetic acid bacteria, methane bacteria, butyric acid bacteria and the like and is also a breeding hotbed, the types and the quantity of the beneficial microorganisms are a standard for measuring the quality of the pit mud. The body fragrance substance of the Daqu liquor is ethyl acetate, and the addition of the monascus HG10 provided by the invention can improve the content of ethyl acetate and improve the liquor quality.
The invention also provides a distiller's yeast, which contains the monascus HG 10.
The invention provides a preparation method of the distiller's yeast, which comprises the following steps: mixing starter propagation raw material with the above Monascus HG 10. The starter propagation raw material is a raw material for preparing the distiller's yeast, and can be any one or combination of more of bran, barley, wheat and grain.
The invention also provides application of the distiller's yeast in brewing, which comprises any one of the following steps:
(1) in the brewing process, the distiller's yeast is mixed with brewing raw materials;
(2) in the process of cultivating and aging the pit mud, the distiller's yeast is mixed with the pit mud.
The invention provides a method for brewing wine, which comprises the steps of mixing the monascus HG10 with raw materials for brewing wine and fermenting.
The invention also provides wine which is prepared by the brewing method.
The monascus HG10 of the invention has the following significance: the monascus with high yield of esterifying enzyme is screened out, and the esterifying enzyme activity can reach 6.11U/mL. The monascus is prepared into distiller's yeast, and is co-cultured with caproic acid bacteria to be applied to brewing of solid-state white spirit in a form of reinforced yeast, so that the operation is simple and convenient, the content of ethyl caproate in the white spirit can be obviously improved, and the method has important significance for improving the quality of the white spirit and industrial application.
The features and properties of the present invention are described in further detail below with reference to examples.
First embodiment
This example provides the isolation, purification and screening of monascus HG 10.
1. Preparation of culture medium and preparation method of seed liquid
(1) Preparation of PDA culture medium: peeling 200g of potato, cutting into small pieces, adding water, boiling for 20min, filtering, and diluting with distilled water to 1000mL, 20g/L of glucose and 15g/L of agar powder for culturing monascus;
(2) preparation of transparent circle screening medium: 0.5% of peptone, 0.3% of yeast extract, 0.1% of tributyrin and 2% of agar, adjusting the pH value to 6.0, and autoclaving at 115 ℃ for 30min for primary screening of monascus purpureus;
(3) the preparation method of the seed liquid comprises the following steps: 10mL of sterile water is added to a PDA agar slant in which colonies are preserved, spores are scraped off by using an inoculating loop, the spores are washed off, then the spores are transferred to seed solution, and the seed solution is placed on a horizontal shaking table to be cultured for 4 days at 30 ℃. Filtering with a piece of lens wiping paper after culturing, counting, ensuring that about 106 spores in the seed liquid are used for primary screening and secondary screening of the monascus.
2. Experimental methods
Separation and purification of monascus
Monascus HG10 is isolated from high temperature yeast powder. Firstly, 1g of high-temperature yeast powder is taken, 100mL of normal saline containing 0.01 percent of Tween 80 is added to obtain mixed solution, the mixed solution is shaken for 30min on a shaking table, then 1mL of the mixed solution is taken and added into 9mL of sterile water,diluting by 10 times. Thereby diluting to 10-5Suction 10-3To 10-50.2mL of the gradient, spread on a medium, and cultured at 30 ℃ for 4 d. And scraping off the mixed bacteria on the Daqu every day until a monascus colony grows out after the hypha grows out, and repeatedly carrying out streak separation on the monascus colony until a single colony grows out. And finally, inoculating the separated monascus to a PDA culture medium slant, culturing at 30 ℃ for 7 days, and preserving at 4 ℃.
Preliminary screening of monascus HG10
And (4) adopting a transparent ring method to perform primary screening of the monascus. And screening the strains with stronger esterification capacity by using a transparent ring screening culture medium. Firstly, preparing seed liquid from a single colony at a selected position, inoculating 10 mu L of spore liquid on a screening culture medium, culturing for 4D at constant temperature of 30 ℃, measuring the diameter of a primary screening colony (D) and a transparent ring (D) around the primary screening colony, calculating a D/D value, selecting 6 mould strains with larger D/D values obtained by screening, transferring the mould strains to a flat plate of a potato culture medium, culturing for 4D in an incubator at 30 ℃, culturing till a purer single colony appears, and then storing on a PDA agar slant. The D/D ratio can be used as an initial screening index of the esterification capacity of the monascus, and strains with large ratios are selected for secondary screening.
Re-screening of monascus
Preparing the strain with larger D/D value into seed solution according to the preparation method of the seed solution, adding the seed solution into 50mL liquid fermentation culture with the inoculation amount of 10%, standing in an incubator at 30 ℃ for 12h, then transferring to a horizontal shaking table, and culturing at 30 ℃ for 4 days at 180 r/min. After filtering with 1 layer of mirror paper, the esterification ability of monascus in the fermentation medium was tested.
Detection of esterification ability of Monascus purpureus
Detection of esterification ability: taking 10mL of cyclohexane, 3.6mL of ethanol, 6.2mL of hexanoic acid (water in a reagent is absorbed by anhydrous sodium sulfate) and 0.2mL of enzyme solution, carrying out esterification reaction in a closed 100mL conical flask at the reaction temperature of 35 ℃, taking 0.5mL of supernatant after 24h, adding 5mL of water and 2 drops of phenolphthalein, titrating to the end point by using 0.1mol/L of NaOH, and determining the consumption of the hexanoic acid. (enzyme activity unit is defined as that the amount of enzyme required to consume 1. mu. mol of hexanoic acid per minute under the measurement conditions is 1 enzyme activity unit,the calculation formula is as follows:
remarking: wherein X represents the enzyme activity of each mL of fermentation liquor, U/mL; v is the amount of 0.1mol/L NaOH consumed by the fermentation liquor, mL; vo is the amount of 0.1mol/L NaOH consumed in the blank, mL; c represents the concentration of NaOH, mol/L; t represents the time of the esterification reaction, min; 0.5 is the volume of the obtained esterification reaction solution, mL).
3. Results of the experiment
Preliminary screening results: about 50 strains with hydrolysis transparent circles are obtained, and 6 kinds of moulds with strong esterification force are obtained by screening, and are respectively named as HG10, QM5, GM2, MM7, HM2 and FM1 according to the colony characteristics of the moulds, and the primary screening results of the esterifying enzyme producing bacteria are shown in Table 1.
Table 1 shows the results of preliminary screening of the esterifying enzyme producing bacteria
| Bacterial strains | HG10 | QM5 | GM2 | MM7 | HM2 | FM1 |
| D/d | 1.53 | 1.30 | 1.26 | 1.43 | 1.40 | 1.50 |
From Table 1, it can be seen that the 6 kinds of fungi with stronger esterification ability were screened, and among them, the red mold named HG10 has the strongest esterification ability.
The results of the rescreening are shown in Table 2.
Table 2 shows the results of rescreening Monascus
| Bacterial strains | Esterification force (U/mL) | Relative enzyme activity (100%) |
| HG10 | 6.11 | 100.0 |
| GM2 | 3.39 | 55.5 |
| MM7 | 2.92 | 47.8 |
| HM2 | 2.06 | 33.7 |
| QM5 | 3.68 | 60.2 |
| FM1 | 3.98 | 65.1 |
From Table 2, it can be seen that these 6 strains all have different esterification abilities, and the enzyme activity of HG10 is the largest 6.11U/mL among the 6 strains.
Second embodiment
This example provides a verification of the esterification ability of monascus.
1. Experimental methods
The esterification force test was carried out by using the monascus HG10 isolated in the first example and commercially available monascus bicolor according to the method for detecting esterification ability provided in the first example. Wherein, the commercial Monascus bicolor is a common Monascus compound preparation purchased from Wutai gate farmer market, and two red rice WH1 and WH2 are separated from the Monascus bicolor compound preparation.
2. The results of the experiment are shown in Table 3
Table 3 shows the results of comparing the esterification forces of Monascus HG10
| Bacterial strains | Esterification force (U/mL) | Relative enzyme activity (100%) |
| HG10 | 6.11 | 100.0 |
| WH1 | 4.15 | 67.9 |
| WH2 | 4.39 | 71.8 |
As can be seen from Table 3, HG10 has the highest enzyme activity among 8 strains, 6.11U/mL, and has esterification activity higher than that of the commercially available monascus.
Third embodiment
This example provides a fermentation experiment of monascus HG10 provided by the present invention.
First, the seed is activated. The preserved Monascus purpureus HG10 was inoculated onto a new PDA slant and cultured for 7 d.
Preparing a first-stage seed solution: washing the PDA slant after 7 days of culture with sterile water to obtain spore liquid, and filtering to obtain first-stage seed liquid.
Preparing a secondary seed solution: 100mL of PDB culture medium (PDA culture medium without agar) is filled in a 250mL conical flask, the primary seed solution is diluted to 106 and inoculated with 10 percent of PDB culture medium, and the secondary seed solution is obtained after culturing for 24 hours at 30 ℃ by a shaking table at 170 r/min.
Then, monascus bran koji (distiller's yeast) is prepared. 30g of wheat bran (wheat bran) is weighed into a conical flask with the volume of 250mL, 30mL of distilled water is added, and the mixture is uniformly mixed and scattered and then is sterilized for 20min by high-pressure steam at the temperature of 121 ℃. And (3) after the culture medium is cooled to room temperature, inoculating 15% of secondary seed liquid, scattering and uniformly mixing, culturing at the constant temperature of 30 ℃ for 9 days, and scattering the culture medium once every 12 hours. Taking out and drying for 24h at 40 ℃.
Then, brewing the white spirit, wherein the brewing process comprises the following steps: soaking grain in sorghum for 48h → steaming grain (121 ℃, 20min) → stuffing grain for 30min → redistilling again (121 ℃, 20min), steaming 15% of husk of sorghum heavy → spreading grain → adding caproic acid bacteria, saccharomyces cerevisiae, saccharifying enzyme → putting into a tank, fermenting for 10 days → adding monascus bran koji, continuing fermenting for 15 days → steaming wine.
Adding the following components in a white spirit fermentation system: adding 0.5g of Angel saccharomyces cerevisiae into 1Kg of sorghum; 20mL of caproic acid bacteria (108 per mL); 2g of Angel saccharifying enzyme; 10g of monascus bran koji. After the fermentation is finished, the former 50-degree white spirit is distilled out, and the content of ethyl caproate in the white spirit is analyzed by gas chromatography.
Gas chromatography determination of ethyl hexanoate (internal standard method): sucking a certain amount of white spirit into a 10mL volumetric flask, adding 100uL of 2% n-amyl acetate, diluting the volume to 100mL with the white spirit, and analyzing the content of ethyl hexanoate by using gas chromatography.
The chromatographic conditions are that chromatographic column Agilent DB-WAX 30m 0.25mm, column box temperature 40 ℃, sample inlet temperature 220 ℃, sample injection mode: shunting; helium is taken as carrier gas, the total flow is 46mL/min, the column flow is 1.00mL/min, the purging flow is 5.0mL/min, and the split ratio is 40: 1; temperature programming: the initial temperature is 40 deg.C, the holding time is 5min, the temperature is increased to 80 deg.C at the speed of 8 deg.C/min, the holding time is 5min, the temperature is increased to 220 deg.C at the speed of 8 deg.C/min, and the holding time is 8 min.
The level of ethyl caproate produced by esterifying the monascus bran koji prepared by inoculating different monascus purpureus is shown in table 4.
Table 4 shows the level of ethyl hexanoate produced by simulated solid state fermentation
(Note: Monascus H1 is the existing Monascus strain)
As can be seen from Table 4, the level of ethyl caproate produced by performing esterification fermentation on the red yeast bran koji prepared from the monascus HG10 is almost 30% higher than that of a control group, and the bran koji red yeast rice (HG10) can be applied to the field of white spirit, particularly brewing of strong aromatic white spirit, and has a higher application prospect.
In conclusion, the monascus provided by the invention has the preservation number of CCTCC NO: M2017695, can be co-cultured and fermented with acetic acid bacteria, and can improve the content of ethyl acetate in wine by using the esterifying enzyme generated by the monascus so as to improve the harmony of wine aroma. In addition, the invention also provides application of the monascus in wine brewing, the distiller's yeast containing the monascus and wine prepared from the distiller's yeast, wherein the wine brewed by the monascus can provide the content of ethyl acetate in white spirit, and the wine quality is improved.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
SEQUENCE LISTING
<110> Wuhan Yashi Boke Tech technology Co Ltd
<120> monascus and application thereof
<160> 1
<170> PatentIn version 3.5
<210> 1
<211> 528
<212> DNA
<213> Monascus purpureus (Monascus purpureus)
<400> 1
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aaaaggttgg agagggcaaa ggccccggcc cgacctactg agcgggtgac aaagccccat 120
acgctcgagg accggacgcg gcgccgccac tgcctttcgg gcccgtcccc gttgcccgga 180
ggcgcagggg acggcggccc aacacacaag ccgcgcttga ggggcagtaa tgacgctcgg 240
acaggcatgc cccccggaat accagggggc gcaatgtgcg ttcaaagatt cgatgattca 300
ctgaattctg caattcacat tacttatcgc atttcgctgc gttcttcatc gatgccggaa 360
ccaagagatc cgttgttgaa agttttaacc gatttggtat gtttactcag acagcaatcc 420
ttttcaaaga cagcgttcga gaagatgtct ccggcgggcc ccagggggcc gcgccgaagc 480
aacaggaggt acaataatca cgggtgggag gttgggtccc acgaagga 528
Claims (9)
1. Monascus sp, which is characterized in that the preservation number is CCTCC NO: M2017695.
2. Use of the monascus of claim 1 in brewing wine.
3. Use according to claim 2, characterized in that it comprises any of the following steps:
(1) in the wine brewing process, monascus is mixed with wine brewing raw materials;
(2) in the process of producing the yeast for making hard liquor, mixing the monascus and the yeast making raw materials;
(3) and mixing the monascus with the pit mud in the process of cultivating and aging the pit mud.
4. A koji comprising the monascus of claim 1.
5. A process for the preparation of a koji according to claim 4, which comprises: mixing a koji-making raw material with the monascus of claim 1.
6. The method of claim 5, wherein the starter propagation material is cereal grain.
7. The method for preparing koji according to claim 6, wherein the koji-making raw material is any one or a combination of bran, barley and wheat.
8. Use of the koji according to claim 4 for brewing wine, comprising any of the following steps:
(1) in the wine brewing process, the distiller's yeast is mixed with wine brewing raw materials;
(2) and mixing the distiller's yeast and the pit mud in the process of cultivating and aging the pit mud.
9. A method for brewing wine, comprising mixing the monascus of claim 1 with a raw material for brewing wine and fermenting.
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| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| CN103952317A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Esterification monascus strain and production technology thereof |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
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| CN103952317A (en) * | 2013-04-11 | 2014-07-30 | 武汉佳成生物制品有限公司 | Esterification monascus strain and production technology thereof |
| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
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| 红曲酯化酶新技术及在中国白酒上的应用;吴衍庸;《食品科学》;20041230;第25卷;249-250 * |
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