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Method for producing aurantin by liquid-state fermentation of monacolin

A technology for liquid fermentation and monascus pigment, which is applied in the fields of bioengineering and pigment preparation, and can solve the problems of not achieving large-scale production and insufficient development and research.

Inactive Publication Date: 2007-11-07
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As an orange-hued monascus pigment, it is currently limited to small-scale production at home and abroad, and has not achieved large-scale production. It has not been fully developed and researched in the application of food and other fields, but because of its unique and eye-catching color , has broad application prospects in the colorant industry, and is a red yeast pigment variety worth developing

Method used

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  • Method for producing aurantin by liquid-state fermentation of monacolin
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  • Method for producing aurantin by liquid-state fermentation of monacolin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Example 1. Culture medium optimization

[0030] The effect of carbon source on the production of orange pigment

[0031] Glucose, sucrose, corn starch, glutinous rice flour, maltose and dextrin were selected as carbon sources for experiments. The carbon source concentration is 50g / L, and the other proportions of the medium can be found in the basic fermentation medium. When cornstarch was used as the carbon source for the fermentation of 9903 strains, the color value of orange pigment and the amount of bacteria were much higher than when other carbon sources were used, indicating that cornstarch may not only contribute to the growth of bacteria, but more importantly The most important thing is to play a positive role in the synthesis of the secondary metabolite of orange pigment. The effect of corn starch may be that the composition of corn starch is more complex, and it contains more inorganic or organic components. For Monascus The nutrients are more complete, which...

Embodiment 2

[0048] Embodiment 2. Optimization of fermentation conditions

[0049] Optimization of fermentation parameters

[0050] Using the optimum medium formulation obtained from the orthogonal experiment in Example 1, the operating conditions for submerged culture in a 15L fermenter were optimized. Monascus liquid fermentation is an aerobic fermentation, so the dissolved oxygen level is an important parameter, which directly affects the yield of fermentation products, especially the secondary metabolite orange pigment. By changing the ventilation rate and the stirring speed to form two different levels of dissolved oxygen conditions, high and low, to investigate the production of orange pigment by Monascus under these two different dissolved oxygen conditions, it was found that under the condition of low dissolved oxygen, the orange pigment produced The highest peak time of koji significantly lags behind that of high dissolved oxygen, and the final yield of orange pigment is also sig...

Embodiment 3

[0056] Example 3. Extraction and refining of orange pigment

[0057] Production of Orange Pigment by Direct Spray Drying

[0058] Through experimental research, the operating process parameter conditions for the orange pigment fermentation liquid to be directly spray-dried are determined: the fermentation liquid is homogenized under high pressure, and the pressure is 3kgf / cm 2 , or colloid mill to crush the bacteria, add dextrin as an auxiliary desiccant, the amount of dextrin added is: dextrin: fermentation broth is 0.02-0.06 in Kg / L, the air inlet temperature is 170-200 °C, and the outlet temperature is 70 ~100℃, nozzle pressure 1~4kgf / cm 2 , flow rate 80 ~ 120mL / h. Under these operating conditions, the orange pigment product (I) was finally obtained, with a color value of 1030.75 U / g, a hue of 1.99, and a pigment yield of 66.67%.

[0059] Concentrated crystallization and spray drying of orange pigment.

[0060] Comparison of Extraction Effects of Monascus Orange Pigment...

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Abstract

This invention relates to a method for producing orange coloring matters by fermenting monacolin in liquid state, which takes a monascus moldin 9903 as a starter to produce monascus colors with orange as the principle and increases its content and tint, determines a formula of the best fermentation and culture medium, in which, the color content of a fermented fluid with corn flour and (NH4)2SO4 as the carbon and nitrogen sources reaches to 121.7U / mL and its tint is 1.13. The method provides several refining methods incliding: spraying and drying the fermented fluid to get a powder orange product, which is a mixture of multiple color matters showing the orange color tint, the orange content of which reaches to 1030.75U / g and the tint reaches to 1.99, the fluid is extracted to be sprayed and dried to get the content to over 2000U / g and the tint to 2.45 or chromatographed with plate or post to get pure orange pin crystals.

Description

technical field [0001] The invention discloses a method for producing orange pigment by liquid-state fermentation of Monascus bacterium, which belongs to the technical field of bioengineering and pigment preparation. Background technique [0002] The six components of monascus pigments whose structures have been determined are: orange pigment (monascus erythromycetin, monascus rubin), yellow pigment (monascus erythrophyll, monascus flavin), purple pigment (monascus monascus amine and monascus jade red amine). Its research has been relatively mature, and its application in food mostly uses the red pigment in the monascus pigment as a colorant, which is a mixed pigment. [0003] Among the mixed pigments of monascus pigments, orange pigment is the most vivid and eye-catching pigment. If used in food or other products that require coloring, it can be added with an optional vibrant shade. Moreover, Gong Huimei and L. Martinkova all mentioned that orange pigment has certain ant...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P23/00C12P17/18C09B61/00C12R1/66
Inventor 许赣荣张慧娟
Owner JIANGNAN UNIV
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