Method for preparing Cordyceps militaris Monascus spp.

A manufacturing method and technology of red yeast rice, applied in the directions of microorganism-based methods, botanical equipment and methods, biochemical equipment and methods, etc., can solve the problems of contamination, long culturing process, neglect of functional components of red yeast rice, etc., and achieve economical savings. The effect of production costs

Inactive Publication Date: 2011-08-17
ZHEJIANG QIANCAOSU BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this process can improve the yield of fruiting body and cordycepin, it has the following disadvantages: (1) the whole method is aimed at improving the yield of cordyceps fruiting body and cordycepin, ignoring the functional components of red yeast rice; After the red yeast rice and Cordyceps militaris are cultivated separately, they sh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Liquid culture of Monasucs anka:

[0040] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate Monascus spores greater than 10 8 15mL of Monascus spore suspension per mL, and cultured at 32°C and 180r / min for 72h as a liquid strain of Monascus.

[0041] Liquid culture of Cordyceps militaris:

[0042] Liquid medium composition (weight percent): glucose 4%, soybean peptone 1%, beef extract 1%, yeast extract 1%, MgSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. The volume of the 500mL triangular bottle is 200mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, the Cordyceps militaris spores grown on the PDA medium for 7 ...

Embodiment 2

[0046] Liquid culture of Monasucs purpureus:

[0047] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 spores of Monascus purple eluted from the slope. 8 15mL of Monascus spore suspension per mL, and cultured at 32°C and 180r / min for 72h as a liquid strain of Monascus.

[0048] Liquid culture of Cordyceps militaris:

[0049] Liquid medium composition (weight percent): glucose 4%, soybean peptone 1%, beef extract 1%, yeast extract 1%, MgSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. The volume of the 500mL triangular bottle is 200mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, the Cordyceps militar...

Embodiment 3

[0053] From the liquid culture of Monasucs pilosus:

[0054] Liquid medium composition (weight percent): glucose 2%, sucrose 2%, rice flour 1%, soybean flour 1%, MgSO 4 0.1%, ZnSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. 500mL capacity is 250mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, inoculate with more than 10 8 15mL of Monascus spore suspension per mL, and cultured at 32°C and 180r / min for 72h as a liquid strain of Monascus.

[0055] Liquid culture of Cordyceps militaris:

[0056] Liquid medium composition (weight percent): glucose 4%, soybean peptone 1%, beef extract 1%, yeast extract 1%, MgSO 4 0.1%, KH 2 PO 4 0.2%, the balance is tap water, and the pH value is natural. The volume of the 500mL triangular bottle is 200mL, and then the liquid culture is sterilized at 121°C for 20 minutes. After cooling to 40°C, the Cordyceps militaris spores grown on the PDA medium for 7 da...

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Abstract

The invention belongs to the field of manufacturing of medicaments or health foods, and particularly relates to a manufacturing method of a Cordyceps militaris Monascus spp.. The method comprises the following steps: carrying out biocidal treatment on a solid culture medium, inoculating with a Monascus spp. strain for fermentation, and inactivating after the fermentation process is finished; and then, inoculating with a Cordyceps militaris strain for secondary fermentation, and drying after the secondary fermentation process is finished, thus obtaining the Cordyceps militaris Monascus spp.. The fermentation process of the inoculated Monascus spp. strain is as follows: the inoculum size is 2-25%(v/w), and the Monascus spp. strain is cultured at 30-35 DEG C for 2-5 days and then cultured at 20-24 DEG C for 10-20 days; and the secondary fermentation process of the inoculated Cordyceps militaris strain is as follows: the inoculum size is 2-20%(v/w), and the Cordyceps militaris strain is cultured at 20-26 DEG C for 8-15 days. In the Monascus spp. product provided by the invention, the MonacolinK content is no less than 4mg/g, the cordycepin content is no less than 1mg/g, and the polysaccharide content is no less than 80mg/g. By organically combining Monascus spp. and Cordyceps militaris, in the invention, the curative effect of Monascus spp. is achieved, and simultaneously active materials of Cordyceps militaris in vivo at low cost is supplemented, thereby obtaining better health care effect.

Description

technical field [0001] The invention belongs to the field of medicine or health food manufacture, in particular to a method for manufacturing Cordyceps monascus containing active substances such as Monacolin K, cordycepin and cordyceps polysaccharide. Background technique [0002] Monascus spp. is an important microbial resource in my country. It has been used for thousands of years in my country and is widely used in the production of food fermentation agents, food colorants and traditional Chinese medicines. Monascus can produce a variety of metabolites with physiological activity during the fermentation process: such as Monascus pigment, Monacolin substances, γ-aminobutyric acid and various enzymes. Since 1979, Japanese scholars discovered Monacolin K, which has the effect of lowering blood fat, in the fermented liquid of red yeast rice. Red yeast rice, the product of the crystallization of the wisdom of the ancestors of the Chinese nation, has become a hot spot in inter...

Claims

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Application Information

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IPC IPC(8): C12N1/14A01G1/04C12R1/645
Inventor 陈小林陈平华方俊方彩霞徐权
Owner ZHEJIANG QIANCAOSU BIOTECH CO LTD
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