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Monascus mutant strain and method for preparing monascus yellow pigment by submerged fermentation thereof and article thereof

A mutant strain and deep fermentation technology, applied in the field of bioengineering, can solve the problems of difficult large-scale production, low yellow pigment content, high citrinin content, and achieve pollution-free production and safe production, high yellow pigment content. , the effect of low citrinin content

Active Publication Date: 2012-06-27
GUANGDONG TIANYI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] The second object of the present invention is to provide a method for realizing the industrialized production of yellow pigment by using the monascus red mutant strain TY622 as a strain through a deep layer liquid fermentation process; , low yellow pigment content, low yield, and high citrinin content in the fermentation broth, which is only a difficult problem in the laboratory stage and not easy for large-scale production. It provides a method for preparing low-citrinin Monascus red yellow pigment by submerged fermentation Industrial production method

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  • Monascus mutant strain and method for preparing monascus yellow pigment by submerged fermentation thereof and article thereof

Examples

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Effect test

Embodiment 1

[0046] The monascus purpureus yang TY622 mutant strain Monascus purpureus yang TY622 provided in this example has a preservation number of CGMCC4110.

[0047] The method for preparing the red yeast yellow pigment of low citrinin by submerged fermentation of the aforementioned monascus red mutant strain TY622 comprises the following steps:

[0048] 1. Strain selection:

[0049] The Monascus purpureus yang TY622 (Monascus purpureus yang TY622) isolated by ultraviolet mutagenesis was selected;

[0050] 2. Seed culture:

[0051] First use the liquid seed tank to cultivate the primary and secondary seeds, expand the cultivation and then enter the large-capacity fermenter for fermentation. The steps are:

[0052] (21) Preparation of seed liquid: adopt the high-yield Monascus red strain TY622, and cultivate it through primary and secondary seed tanks equipped with seed medium for 7 to 8 hours to obtain liquid seed culture liquid; wherein the raw materials of the seed medium are com...

Embodiment 2

[0068] The bacterial strain provided by this embodiment and preparation method, product are basically the same as Example 1, and its difference is:

[0069] 2. Equipped with culture medium

[0070] 2. Medium equipment

[0071] 2.1 Raw material composition and ratio of liquid seed medium: starch 4%, NaNO 3 0.2%, MgSO 4 0.2%, KH 2 PO 4 0.2%, corn steep liquor 3%;

[0072] 2.2 The raw material components and proportions of the fermentation medium are: rice flour 9%, NaNO 3 0.15%, MgSO 4 0.2%, KH 2 PO 4 0.25%, NH 4 Cl 0.2%, corn steep liquor 4%; use lactic acid to adjust the initial pH value of the fermentation broth to 3.0-4.0.

[0073] 3. Fermentation process

[0074] 3.1 Preparation of seed liquid: adopt a mutant strain of Monascus rubra with high yield of yellow pigment, and cultivate it in primary and secondary seed tanks for 7 to 8 hours to obtain a liquid seed culture liquid;

[0075] 3.2 Expanded cultivation: Inoculate the liquid seed culture solution in ...

Embodiment 3

[0086] The bacterial strain provided in this embodiment and preparation method, product are basically identical with embodiment 1 or 2, and its difference is:

[0087] Two, the step (3) of fermentation process " is: in 20m 3 The fermenter is filled with 13.3m 3 The above-mentioned liquid fermentation medium; inoculate in a fermenter, and the inoculum amount is 5%. The other steps are the same as in Example 1, and the pH and color value of the fermented liquid in the fermentation process are regularly detected, and the red yellow pigment product of Monascus is extracted to detect its citrinin content and color value.

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Abstract

The invention provides a monascus mutant strain, namely Monascus purpureus yang Ty622, and a method for preparing monascus yellow pigment by submerged fermentation of the strain. The method comprises the steps of: selection and breeding of strain, seed culture, large-capacity tank fermentation and extraction of monascus yellow pigment, wherein the seed culture and the fermentation are implemented in a specifically manufactured culture medium, and multistage fermentation is performed in a large-capacity pot fermentation tank, followed by fermentation; the technological conditions of fermentation are as below: the temperature is from 32 to 36 DEG C, the stirring rotational speed is 200 to 400r / min; the ventilation quantity at earlier stage is from 400 to 500L.min and is then regulated to 500 to 600L.min at middle / later stages. The invention further provides an article prepared according to the above method. The preparation method according to the invention has simple technology and is easy for industrialized production, and the resultant fermented liquid has high content of monascus yellow pigment and low content of citrinin.

Description

technical field [0001] The invention relates to the technical field of bioengineering, in particular to a monascus red mutant strain and a method and a product for preparing low-citrinin monascus red yellow pigment by submerged fermentation thereof. Background technique [0002] In the prior art, natural yellow pigments generally include: gardenia yellow, turmeric, safflower yellow, and Monascus yellow. Yellow pigment methods mainly include extraction, chemical synthesis, and microbial fermentation. Monascus is also called red yeast rice. Among the natural yellow pigments, except for Monascus yellow, the others are all extracted from plants, and its production cost is high, while Monascus yellow is produced by microbial fermentation and is easy to produce on a large scale, and its medium is corn starch with low cost, and Light and heat stability are better than other plant-derived pigments. Monascus, also known as "Danqu" and "Chiqu", has been used in Chinese food and medi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12P1/02C09B61/00C12R1/645
Inventor 杨晓暾
Owner GUANGDONG TIANYI BIOTECH CO LTD
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