Study On Esterification Of Purple Monascus

The study was mainly about the morphological observation of strains, optimization of enzyme production and enzymatic properties of esterifying enzyme of purple Monascus FBKL3.0018.In the research of morphologicalobservation of purple Monascus, the strains were cultured on different culture mediums,which to observe the growth speed, colony size, colony edge, colony surface and exudate etc.In addition, the diaphragm of mycelium, podocyte, conidia, ascocarp ascomycete, the formation of ascospore were also observed.In the experiment of liquid fermentation optimization, we carried on the single factor investigation of carbon source, nitrogen source, inorganic salts, the concentration of carbon source, nitrogen source concentration firstly.And orthogonal experiment was carried out. Then we carried on the single factor investigation of the inoculum, temperature, rotation speed, training time.And orthogonal experiment was carried out. The optimal liquid fermentation condition of Monascus purpureus was finally concluded that 5% of the malt sugar, 2% of beef extract, 0.05% of Magnesium sulfate, quantity of 10% magnesium sulfate, temperature of 32, table speed 160 r?min-1, the incubation time was 5 days, eventually enzyme activity reached 153.34 u?mL-1.In the experiment of solid-state fermentation optimization, it carried on the single factor investigation of medium types, solid material ratio, quantity of inoculation, culture temperature and culture time of several visits, and orthogonal experiment was carried out. And then explored the effect of medium initial moisture content of bacteria strains in producing esterifying enzyme. The optimal solid-state fermentation condition of Monascus purpureus was finally concluded that wheat bran and the ratio of 3: 2, inoculation quantity of 4 mL, culture temperature was 27, incubation time was 5 days, 16 ml distilled water to add quantity, the final enzyme activity was 198.65 u?g-1. In addition, this chapter has carried on the preliminary exploration of esterifying enzyme which was got from solid-state fermentation. It was found that a suitable alcohol, caproic acid, esters of enzyme added amount could promote the esterification reaction, and after adding crushed esterifying enzyme and the reaction system was placed on the shaker that also conducived to the esterification reaction.In exploring the enzymatic properties of esterifying enzyme, found that the optimum temperature was 40, the optimum pH was 6.5.The stability of this esterifying enzyme was good at 30,and with the increase of temperature stability becomes weak. In addition, the enzyme under the acidic conditions had good stability. The experiment also explored the effect of metalion,surface active agent and organic solvent on the esterification enzyme.In addition, the Vmax value of the esterifying enzyme was 0.016mol? L-1?min-1,and the Km was 0.0154 mol?L-1.