Monascus mutant and method for preparing flavochrome by fermenting the same

A technology of mutant strains and Monascus, which is applied in the field of Monascus mutant strains and their fermentation to obtain yellow pigment, which can solve the problems of low color tone, low color value of Monascus yellow pigment, and low efficiency.

Inactive Publication Date: 2008-08-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the yellow pigment produced is obtained through solid-state fermentation, and the efficiency is low, and the color value and hue of

Method used

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  • Monascus mutant and method for preparing flavochrome by fermenting the same

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Embodiment 1

[0014] Example 1: Mutagenesis of strains and screening of mutant strains.

[0015] The Monascus anka strain was inoculated on the slant of wort agar (10% wort powder with 10% sugar content, 2% agar) slant. After culturing at 31°C for 2-3 days, rinse the bacterial cell (moss) on the slant with 5 mL of normal saline. Disperse by glass beads and filter with sterile lens cleaning paper to make 1×10 spores 5 Pieces / mL suspension. Under a 15W ultraviolet lamp, irradiate at a distance of 30cm, while magnetically stirring, spread the plate (wort agar plate containing a certain concentration of lithium chloride) under red light, and cultivate in the dark. After culturing for 2-3 days, rinse the bacteria (moss) on the slope of the strain with 5 mL of normal saline, break it up with glass beads, and filter with sterile lens paper to make 1×10 spore 5 Pieces / mL suspension. Take a certain amount of spore suspension, add a certain amount of diethyl sulfate to make a certain concentration, shake...

Embodiment 2

[0022] Example 2: Selection of pH for yellow pigment fermentation production

[0023] According to the method described in Example 1, the spore suspension of Monascus anka mutant MYM2 was inoculated into a fermentation medium. The composition of the fermentation medium was as follows: corn flour 70g / L, sodium nitrate 30g / L, FeSO 4 .7H 2 O 0.01g / L, CaCl 2 0.1g / L, KH 2 PO 4 5g / L, the initial pH of the medium is 2.0, 3.0, 3.5, 4.0, 4.5, 5.0, 6.0. The culture condition is 31℃ and 200r / min shaking culture for 6-7 days. After the fermentation broth is centrifuged, the mycelium is extracted with an equal volume of 70% ethanol for one hour. The supernatant is centrifuged at 410nm and 510nm with a UV spectrophotometer The absorbance was measured, and the results are shown in Table 3. Table 3 shows the effect of different pH on the hue of monascus pigment. The results showed that the initial pH value of the culture medium is 3-4..5, which is most suitable for the metabolic formation of yell...

Embodiment 3

[0026] Example 3: Selection of nitrogen source for yellow pigment fermentation production

[0027] According to the method described in Example 2, the spore suspension of Monascus anka mutant MYM2 was inoculated into a fermentation medium. The components of the fermentation medium were as follows: corn flour 70g / L, nitrogen source 30g / L, FeSO 4 .7H 2 O 0.01g / L, CaCl 2 0.1g / L, KH 2 PO 4 5g / L. Corn steep liquor, sodium nitrate, peptone tryptone, casein peptone, yeast extract, urea, ammonium oxalate, ammonium sulfate, ammonium nitrate and triammonium citrate are used as organic and inorganic nitrogen sources. The culture conditions were 25°C and 160r / min for 10 days. After centrifugation of the fermentation broth, the mycelium was extracted with 70% ethanol in equal volume for 1 hour. After centrifugation, the supernatant was subjected to UV spectrophotometer at 410nm and 510nm to detect the absorbance . The results are shown in Table 4. Table 4 is an experiment with mixed nitrogen s...

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Abstract

The invention relates to a monascus mutant and a method for fermenting to get yellow pigment, the Monascus anka mutant MYM2 is reserved in Chinese micro-organism culture preservation management committee normal microorganism center on November 30th, 2007, and preservation number is CGMCC2275. The method for fermenting the monascus mutant to get yellow pigment comprises the following steps: utilizing a fluid medium whose pH value us 3-4.5 to be a fermentation medium, utilizing ammonia sulfate and maize milk to be main nitrogen source, utilizing grape-sugar and soluble starch to be main carbon source, fermenting for 3-10 days under 25-35 DEG C, and the rotating speed of a shaking table is 160-300r/min. Yellow pigment which is got through fermenting has very strong tinctorial power, which can resist high temperature, and the yellow pigment is stable to metal ion, which is stable under wide pH value, and the yellow pigment mainly is liposolubility yellow pigment, which can be used in a complex way with other coloring matters.

Description

Technical field [0001] The invention relates to a strain and a fermentation method thereof, in particular to a monascus mutant strain and a method for obtaining yellow pigment by fermentation. Background technique [0002] Historically, red yeast rice has been widely used as a food additive in China and other Asian countries. There are many U.S. patents (USPat. Nos. 4442209 and 5457039) that reported the use of Monascus sps. to produce red pigments, yellow pigments and orange pigments, and these pigments are widely used as the main natural pigments in food and The medical field. According to a US patent (USPat No. 5,429,943), among the pigments metabolized by Monascus, the yield ratio of red pigment to yellow pigment is close to 1:1, that is, the pigment tone produced by metabolism is close to 1, and monascus pigment The displayed hue is red. Therefore, the application of monascus pigment in food and medicine is mainly monascus red pigment. There are also related patents (USPat. ...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12N15/01C12P17/06A23L1/27C12R1/66A23L5/40
Inventor 梁世中周波吴振强王菊芳杨晓暾
Owner SOUTH CHINA UNIV OF TECH
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