Monascus strain and method for producing esterifying enzyme preparation

A technology of Monascus and Monascus, which is applied in the field of producing esterification enzyme preparations by using Monascus, can solve the problems of low yield, insufficient product quality and flavor, and not strong ester aroma, etc., and achieve the effect of improving saccharification power

Active Publication Date: 2016-03-23
山东中惠生物科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Monascus esterification enzyme preparations have already been commercially available (Wuhan Jiacheng Biological Products Co., Ltd.) and have been applied to the production of liquor, but the enzyme system is single, and the highest esterification capacity is only about 35mg / g
[0004] At present, the status quo of the domestic liquor industry mostly uses a single strain to produce various single koji species. In the liquor production process, it is necessary to add different koji species separately to realize the saccharification of starch, protein hydrolysis and flavor enhancement in the brewing process. Compared with the products made by various bacteria, the quality and flavor of the products are insufficient, the ester aroma is not strong, and the yield is low. Therefore, the use of monascus esterification enzyme preparations will change the current situation of the domestic liquor industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of method that monascus produces esterification enzyme preparation, comprises the steps:

[0024] a. Strain mutagenesis:

[0025] The starting strains are: smoky-gray Monascus strain, purple-red Monascus strain, and orange-colored Monascus strain; by combining cell fusion method and ultraviolet irradiation, the three starting strains were cultivated until the bacterial age was 30 hours, and cytoplasmic decomposition was carried out. For: 25°C, time 2.5 hours, massolytic enzyme system including 0.1% lysozyme, 0.3% helicase and 0.3% cellulase, the massolyzed Monascus protoplasts were 25 cm away from a 15w ultraviolet lamp, irradiated for 80- 100 seconds, the fatality rate reaches 88%-91%;

[0026] b. Separation:

[0027] Separate the strains after mutagenesis on a plate, the plate medium is as follows, peptone 0.5%, polyvinyl alcohol olive oil emulsion 2%, sodium chloride 0.2%, agar 1%, after 65 hours of culture at 28°C, select the colony transparent circle Larg...

Embodiment 2

[0030] a. Strain mutagenesis:

[0031] The starting strains are: smoky gray Monascus strain, purple red Monascus strain, orange Monascus strain; the three starting strains were cultivated to 36 hours old by using the combination of cell fusion method and ultraviolet irradiation, and the cytoplasmic decomposition was carried out. For: 28°C, time 2.5-3 hours, massolytic enzyme system including 0.3% lysozyme, 0.5% helicase and 0.5% cellulase, the massolyzed Monascus protoplasts were 29 cm away from the ultraviolet lamp, irradiated for 80 -100 seconds, the fatality rate reaches 88%-91%;

[0032] b. Separation:

[0033] Separate the strains after mutagenesis on a plate, the plate medium is as follows, peptone 1%, polyvinyl alcohol olive oil emulsion 2.5%, sodium chloride 0.5%, agar 2%, after 72 hours of culture at 30°C, select the colony transparent circle Larger single colonies should be screened at least three times, and selected after the genetic traits are stable;

[0034] c...

Embodiment 3

[0036] A kind of method that monascus produces esterification enzyme preparation, comprises the steps:

[0037] a. Strain mutagenesis:

[0038] The starting strains are: smoky-gray Monascus strain, purple-red Monascus strain, and orange-colored Monascus strain; the three starting strains were cultivated to 40 hours old by combining cell fusion method and ultraviolet irradiation, and cytoplasmic decomposition was carried out. For: 30°C, time 3 hours, massolytic enzyme system including 5% lysozyme, 1% helicase and 0.8% cellulase, the massolyzed Monascus protoplasts were irradiated at a distance of 25 cm from a 15w ultraviolet lamp for 100 seconds , making the fatality rate reach 88%-91%;

[0039] b. Separation:

[0040] Separate the strains after mutagenesis on a plate, the plate medium is as follows, peptone 1.2%, polyvinyl alcohol olive oil emulsion 3%, sodium chloride 1%, agar 5%, after 80 hours of cultivation at 32°C, select the colony transparent circle Larger single col...

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Abstract

The invention belongs to the technical field of biological enzyme preparations and particularly relates to a method for producing an esterifying enzyme preparation from monascus. In the method for producing the esterifying enzyme preparation from the monascus, an adopted strain, namely Monascus sp. was collected in China General Microbiological Culture Collection Center on November 13, 2012 with the collection number of CGMCC NO. 6807, the strain shows the tobacco ash color on a wort culture medium, the background color is pink, and the strain has a diaphragm, multiple cores, multiple branches and irregular shape under the observation of a microscope. A colony obtained by separation and screening through the method disclosed by the invention has an advanced esterifying enzyme system and an amylase system, the activity of the esterifying enzyme, the activity of a liquifying enzyme and the activity of a saccharifying enzyme of the obtained strain are obviously improved, the esterifying capability is improved from 35 mg/g in the traditional method to 60 mg/g, the liquefying capability is improved from 20 mg/g to 40 mg/g, and the saccharifying capability is improved from 1500 u/g to above 2000 u/g.

Description

technical field [0001] The invention belongs to the technical field of biological enzyme preparations, and in particular relates to a method for producing esterifying enzyme preparations by using monascus. Background technique [0002] Monascus originated in my country, and Monascus is mainly used in winemaking, fermented food, and pigment production in my country. Monascus can produce various enzymes such as amylase, esterase, and protease during metabolism, and many strains of Monascus can produce protease with high activity, which can be used to pickle high-protein foods such as fish, meat, and tofu. The food is delicious in color, fragrance and taste. The acid protease produced in the metabolism of Monascus can not only be used in food, but also has a wide range of applications in other fields such as feed, textile, and leather production. During the growth process of Monascus, it can produce esterification enzyme with strong biological activity, and it is widely used ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/16C12N1/14C12N13/00C12N15/04C12R1/645
Inventor 赵吉兴李耀
Owner 山东中惠生物科技股份有限公司
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