Production method of monascus liquid state fermentation yeast

A technology of liquid fermentation and production method, applied in the field of microbial fermentation, which can solve the problems of unsuitability for large-scale mechanized production, slow growth rate, and low product quality stability

Inactive Publication Date: 2013-12-25
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a traditional production method of red yeast rice, solid-state fermentation has the advantages of simple medium, low cost, less environmental pollution, and low energy consumption. Long and the product quality stability is not high and not suitable for large-scale mechanized production

Method used

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  • Production method of monascus liquid state fermentation yeast

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The formula of the PDA medium of the present invention is as follows: Weigh 200g of peeled and diced potatoes, add 20g of agar, 20g of glucose, 1000 mL of deionized water, boil for 30 min, filter through eight layers of gauze, mix evenly, subpackage, and heat at 121°C Sterilize for 30min.

[0039]The formulation of the seed medium of the present invention is as follows: 35 g of indica rice flour, 12 g of glucose, 12 g of soybean flour, NaNO 3 1g, KH 2 PO 4 1g, MgSO 4 .7H 2 O 0.5 g, dilute to 1000 mL with deionized water, keep the pH natural, and sterilize at 121 °C for 20 min.

[0040] The formula of the fermentation medium of the present invention is as follows: 50 g of rice flour, 20 g of glucose, 30 g of monosodium glutamate, 15 g of ammonium sulfate, 3 g of potassium dihydrogen phosphate, 0.7 g of magnesium sulfate heptahydrate, 0.07 g of manganese sulfate monohydrate, deionized Dilute water to 1000 mL, pH 6.5, and sterilize at 121°C for 20 minutes.

[0041]...

Embodiment 2

[0044] The formula of the PDA medium of the present invention is as follows: Weigh 200g of peeled and diced potatoes, add 20g of agar, 20g of glucose, 1000 mL of deionized water, boil for 20 min, filter through eight layers of gauze, mix evenly, subpackage, and heat at 121°C Sterilize for 30min.

[0045] The formulation of the seed medium of the present invention is as follows: 35 g of indica rice flour, 12 g of glucose, 12 g of soybean flour, NaNO 3 1g, KH 2 PO 4 1g, MgSO 4 .7H 2 O 0.5 g, dilute to 1000 mL with deionized water, keep the pH natural, and sterilize at 121 °C for 20 min.

[0046] The formula of the fermentation medium of the present invention is as follows: rice flour 30g, glucose 10g, monosodium glutamate 20g, ammonium sulfate 10g, potassium dihydrogen phosphate 2g, magnesium sulfate heptahydrate 0.4g, manganese sulfate monohydrate 0.05g, deionized water Make up to 1000 mL, pH 6.5, sterilize at 121°C for 20min.

[0047] A production method of Monascus li...

Embodiment 3

[0050] The formula of the PDA medium of the present invention is as follows: Weigh 200g of peeled and diced potatoes, add 20g of agar, 20g of glucose, 1000 mL of deionized water, boil for 25 min, filter through eight layers of gauze, mix evenly, subpackage, and heat at 121°C Sterilize for 30min.

[0051] The formulation of the seed medium of the present invention is as follows: 35 g of indica rice flour, 12 g of glucose, 12 g of soybean flour, NaNO 3 1g, KH 2 PO 4 1g, MgSO 4 .7H 2 O 0.5 g, dilute to 1000 mL with deionized water, keep the pH natural, and sterilize at 121 °C for 20 min.

[0052] The formula of the fermentation medium of the present invention is as follows: rice flour 35 g, glucose 15 g, monosodium glutamate 25 g, ammonium sulfate 12 g, potassium dihydrogen phosphate 2.5 g, magnesium sulfate heptahydrate 0.5 g, manganese sulfate monohydrate 0.06 g, deionized Dilute water to 1000 mL, pH 6.5, and sterilize at 121°C for 20 minutes.

[0053] A production meth...

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Abstract

The invention discloses a production method of a monascus liquid state fermentation yeast. A Monascus strain L producing pigment and citrinin in high yield is used in the method, is preserved in China Center for Type Culture Collection and has a preservation number of CCTCC M2013039. The color value level, the fermenting period and the glucoamylase vitality of the liquid state fermentation yeast produced under technical conditions in the invention are 110-120U / mL, 5-7d and 630-740U / mL, and the citrinin content of the liquid state fermentation yeast is 2-3mg / L and is lower than a content limit index of citrinin in monascorubin of 0.2mg / kg (a color value reference is 5mu / g, 1%) in Food Additive in Japan promulgated in 1999 and revised in 2003 by Ministry of Health and Welfare, Japan. The liquid state fermentation yeast has no hidden safety troubles, and can be used in a monascus rice wine brewing system.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a production method of Monascus liquid fermented koji. Background technique [0002] Monascus is a saprophytic filamentous fungus belonging to the Monascus family. The application of Monascus to winemaking has a long history, mainly using the Monascus pigment produced by the metabolism of Monascus, various enzymes and a variety of physiologically active substances, such as ergosterol, Monacolin K and γ-aminobutyric acid, etc. Not only rich in nutrients, but also has physiological effects such as anti-oxidation, anti-aging, lowering blood pressure, lowering cholesterol, participating in body metabolism and immune regulation. In addition, Monascus will also produce a mycotoxin during the metabolic process - citrinin. The main target organ of citrinin is the kidney. It can not only cause teratogenicity and cause tumors, but also induce mutations, making red The ed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/645
Inventor 倪莉梁爽
Owner FUZHOU UNIV
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