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Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation

A technology of submerged fermentation and red yeast rice, applied in the direction of microorganism-based methods, biochemical equipment and methods, fermentation, etc., to achieve the effect of reducing production costs and high practicability

Inactive Publication Date: 2010-06-16
东莞市天益生物工程有限公司
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  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the limitations of the current production process and provide a method for submerged fermentation to produce red yeast rice with lipid-lowering and blood-pressure-reducing functions

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  • Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation

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Embodiment Construction

[0012] The present invention is a method for preparing red yeast rice with lipid-lowering and blood pressure-reducing functions. The method uses the mycelium of red yeast rice produced by submerged fermentation as a culture medium, and then adds lactic acid bacteria to the culture medium for secondary submerged fermentation to obtain Functional red yeast rice containing monacolins and r-aminobutyric acid (GABA).

[0013] The present invention is described in detail below with embodiment,

[0014] 1. Breeding of excellent strains of Monascus.

[0015] 1. The Monascus bacterium used in the present invention is the TII66 bacterial strain, which is provided by Dongguan Tianyi Biological Engineering Co., Ltd. The strain can produce monacolins K (Monacolins).

[0016] 2. Culture medium, the culture medium for bacteria can use the following medium.

[0017] (1) separation medium PDA, its composition is: 20% potato 1000ml, glucose 20g, agar 20g;

[0018] (2) Separation medium CYA,...

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Abstract

The invention relates to the technical field of biological fermentation methods, in particular to a method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation. Mycelium for producing a red yeast starter through the submerged fermentation is taken as a medium; the medium contains a lipoid regulating matter Monacolin K (Monacolins); the medium is inoculated to lactic acid bacteria for secondary submerged fermentation to obtain the functional red yeast rice which contains the Monacolin K (Monacolins) and Gamma-reanal (GABA). The method fully recycles the mycelium for fermenting the red yeast starter; and the production method has no pollution, low production cost and high practicability and also can be applied to mass production.

Description

Technical field: [0001] The invention relates to the technical field of biological fermentation methods, in particular to a kind of submerged fermentation, which adopts advanced fermentation culture methods (segmentation and mixed culture, etc.) to cultivate Monascus and lactic acid bacteria, so that the culture can produce two important metabolisms of fat-regulating and blood-pressure-lowering active substance method. Background technique: [0002] Monascus genus Monascus purple, also known as Monascus, is cultivated and fermented in rice with Monascus. Traditionally, red yeast rice is widely used in food fields such as rice wine and vinegar. According to modern medical research reports, red yeast rice has the effect of lowering blood pressure and blood fat, and the monacolin K contained in it can prevent the formation of cholesterol. For this, functional red yeast rice has been released in the market. [0003] At present, functional red yeast rice is mainly provided by ...

Claims

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Application Information

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IPC IPC(8): C12P1/02C12P13/00C12P7/26C12R1/66C12R1/225
Inventor 杨晓暾周立平胡文林葛松涛陈影妮何晓
Owner 东莞市天益生物工程有限公司
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