红曲菌

古田红曲米；真空冷冻干燥法；发酵生产，教学 红曲菌(Monascus spp．)是我国重要的微生物资源，在我国已有上千年的使用历史，被广泛用于食品发酵剂、食品着色剂和中药配伍的生产。由于红曲菌在发酵过程中能产生多种具有生理活性的代谢产物：如红曲色素、Monacolin类物质、γ-氨基丁酸以及多种酶类；菌落白色、淡粉色，菌丝无色、分隔、分枝；分生孢子梗直立、无色、多隔，不分枝或在近端部分枝，分枝通常简单，偶尔产生较复杂的小齿梗分枝，每个分枝顶端着生分生孢子；分生孢子拟纺锤形，2个至多个分隔，无色，分生孢子中央有一个明显的比其它细胞更长和更宽的细胞。

Gutian Red Kojic Rice; Vacuum Freeze-drying Method; Fermentation Production and Teaching. Monascus spp. is an important microbial resource in China, with a usage history of over one thousand years in the country, and it is widely applied in the production of food starters, food colorants and traditional Chinese medicine compatibility. During fermentation, Monascus spp. can produce various physiologically active metabolites, including monascus pigments, Monacolin derivatives, γ-aminobutyric acid and various enzymes. Colonies are white to pale pink, while hyphae are colorless, septate and branched. Conidiophores are erect, colorless, multiseptate, unbranched or branched near the proximal end; their branches are usually simple, occasionally producing more complex denticle-like branches, with conidia borne at the apex of each branch. Conidia are subfusiform, 2-septate to multiseptate, colorless, with a distinct central cell that is longer and wider than the other cells.