【正文】 s liquor industry, the development of new direction References 1. Ross, P., Mayer, R., and Benziman, M. 1991, Cellulose biosynthesis and function in bacteria, Microbiol. Rev.,55, 3558. 2. Matthysse, A. G., White, S., and Lightfoot, R. 1995,Genes required for cellulose synthesis in Agrobacterium tumefaciens, J. Bacteriol., 177, 10691075. in Agrobacterium tumefaciens, J. Bacteriol., 177, 10691075. 3. Wong, H. C , Fear, A. L., Calhoon, R. D., Eichinger,G. H., Mayer, R., Amikam, D., Benziman, M., Gelfand,D. H., Meade, J. H., Emerich, A. W., Bruner, R.,BenBassat, A., and Tal, R. 1990, Geic anization of the cellulose synthase operon in Acetobacter xylinum,Proc. Natl. Acad. Sci. USA, 87, 81308134. 4. Saxena, I. M., Lin, F. C., and Brown, Jr. R. M. 1990,Cloning and sequencing of the cellulose synthase catalytic subunit gene of Acetobacter xylinum, Plant Mol. Biol.,15, 673684. 5. Saxena, I. M., Lin, F. C, and Brown, Jr. R. M. 1991,Identification of a new gene in an operon for cellulose biosynthesis in Acetobacter xylinum, Plant Mol. Biol., 16,947954. 6. Saxena, I. M., Kudlicka, K., Okuda, K., and Brown, . M. 1994, Characterization of genes in the cellulosesynthesizing operon (acs operon) of Acetobacter xylinum。但酶制劑存在不足之處，如效果不明顯活性不穩(wěn)定且較低成本略高等 所以要借助現(xiàn)有工程技術(shù)把酯化酶提純，制備成穩(wěn)定成本低廉的復(fù)合酶制劑酯化酶制劑在白酒行業(yè)存在廣泛的應(yīng)用前景，技術(shù)成熟之后可以形成完整的生物酯香液產(chǎn)業(yè)，帶動(dòng)白酒產(chǎn)業(yè)的良性房展，產(chǎn)生客觀的 經(jīng)濟(jì)效益和社會(huì)效益。英文原文 Monascus in the liquor industry Abstract: Monascus alcohol brewing directions and prospects, the of Monascus esterification capacity in the production of liquor in the liquor fermentation waste yellow serofluid and secondary fermentation metabolites in the liquor industry the application of Monascus has a strong the esterification power and capacity of the fermentation of sugar, and also produce a variety of useful secondary metabolites on the human body, used for white wine fermentation production can increase the liquor rate and ethyl acetate content to increase the nutritional value of wine, but also to deal with solidstate fermentation of the liquor waste yellow jiangshui produce ester balsam Looking Monascus in the liquor industry prospects at the same time as the white wine flavor substances Keywords: liquor。 2紅曲霉在白酒發(fā)酵廢液 黃漿水的應(yīng)用 黃漿水是固態(tài)發(fā)酵法白酒生產(chǎn)發(fā)酵過程中的淋漿，黃漿水中含有一定量酸酯醇和醛類等呈香物質(zhì)，另外還含有糖類和含氮化合物，特別是乳酸乙酯的含量很高，可用來提高曲酒質(zhì)量改善風(fēng)味合成香味前驅(qū)物質(zhì)，此外還含有一定數(shù)量的乳酸菌丁酸菌和酵母菌等微生物群 宋河酒廠任鹿海等。s yeast can be used as a fermentation fungi can also be crude enzyme preparation as a catalyst, wine production esterification fluid generated by fermentation late, after 80 days of fermentation, so full bodied, mellow and cool . Enzyme preparation deficiencies, such as the little effect the activity of unstable and low cost is slightly higher, so with the help of existing engineering ester enzyme purification, preparation of a stable and lowcost plex enzyme esterified enzyme preparations in the liquor industry wide range of applications, can be formed after the technology is mature and plete bioester balsam industry, driven benign exhibitions of the liquor industry, the o