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Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain

A technology for esterifying red yeast rice and YH-6, applied in the field of microorganisms, to achieve strong specificity and selectivity

Inactive Publication Date: 2014-02-19
胡沂淮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004]Although it has been quite a long time since the discovery of esterified red yeast rice, different research institutions and brewing companies have carried out research on esterified red yeast rice, but the actual Large-scale production and application are still rare in China. At the same time, the problem of low esterification rate in the existing esterified red yeast rice has not been solved well. The present invention will promote the large-scale popularization and application of esterified red yeast rice

Method used

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  • Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain
  • Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain
  • Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Tributyric acid, hexanoic acid, acetic acid, lactic acid, butyric acid, ethanol and other chemical reagents are all analytical pure, purchased from Sinopharm Chemical Reagent Co., Ltd. Bran is purchased from the farmers market. Daqu powder is made by Yanghe Winery Co., Ltd.

[0036] Prepare the following medium for use

[0037] The enrichment medium and liquid fermentation medium are respectively: wort medium, natural pH, sterilized at 115 ℃ for 20 min, and then add 5% ethanol and 4 ‰ of sterilized lactic acid. All are volume percentages.

[0038] Selective plate medium: In 100 mL wort medium, add 0.004 g of bromocresol purple, 1.5% tributyrin, 2% agar, natural pH, and sterilize at 115 ℃ for 20 min. All are volume percentages.

[0039] Bran medium: 100 g bran, 0.4 mL lactic acid, 0.5 g glucose, 1.5 g peptone, KH 2 PO 4 0.1 g, MgSO 4 .7H 2 0.1 g of O, 70 mL of water, sterilized at 115 ℃ for 20 min, and 2.5 mL of ethanol.

[0040] Strain screening steps:

[0041] (1) Add 1 g of...

Embodiment 2

[0076] Monascus is a saprophytic fungus, which has a strong ability to decompose biomass. This is mainly due to the fact that Monascus can produce a variety of decomposing enzymes, such as amylase, glucoamylase, protease, esterase, etc., during its natural growth process. If it can be used in conjunction with traditional Daqu, it can greatly improve the saccharification, fermentation, liquefaction and esterification power of Daqu. The production performance of the esterified red yeast rice YH-6 bran yeast obtained in Example 1 was compared with the packaged yeast rice produced by Yanghe Distillery Co., Ltd. and the red yeast rice produced by Wuhan Jiacheng purchased from outside. The results are shown in Table 3.

[0077] Table 3 Comparison of production performance of esterified red yeast rice YH-6 bran yeast, Baobao yeast, and Jiacheng red yeast rice

[0078] YH-6 Bag music Jiacheng Red Yeast Moisture (%)48.413.067.96 Acidity (mmoL / 10g Koji)1.211.010.81 Fermentation pow...

Embodiment 3

[0082] The esterified red yeast rice YH-6 bran yeast obtained in Example 1 and the purchased red yeast rice yeast produced by Wuhan Jiacheng are used in the processing of wine by-products. After mixing the second-grade wine, yellow water and wine tail produced by Yanghe Distillery Co., Ltd. in a ratio of 2:1:1, add 2.5% caproic acid, and then add esterified red yeast rice YH-6 bran yeast 5 % (Weight and volume percentage), red yeast rice 5% (weight and volume percentage) produced by Wuhan Jiacheng, esterified at 35 ℃ for 30 days. The results are shown in Table 4.

[0083] Table 4 Comparison of esterification properties of esterified red yeast rice YH-6 bran yeast and Jiacheng red yeast rice by-products

[0084] Esterified Red Yeast YH-6 Bran Yeast Jiacheng Red Yeast Esterification power (mg / 100 mL)1569.531287.73

[0085] It can be seen from the table that the esterification effect of esterified red yeast rice YH-6 on the by-products of winemaking is significantly higher tha...

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Abstract

The invention discloses a Monascus purpureus YH-6 strain, an application thereof and an esterified monascus prepared from the strain. The esterified monascus prepared by using the strain can be used for accelerating the synthesis of four esters mainly comprising ethyl hexanoate in yeast liquor, shortening the fermentation period of the yeast liquor and increasing the high-quality product rate of the yeast liquor. The Monascus purpureus YH-6 strain disclosed by the invention is separated from the yeast produced by Yanghe Bewery Joint-Stock Co., Ltd., and is preserved with the preservation number of CGMCC (China general microbiological culture collection center) No.7959 in the CGMCC in July 17, 2013.

Description

Technical field: [0001] The invention relates to the technical field of microbes, in particular to Monascus purpura YH-6 strain in the field of brewing wine and its application and esterified red yeast rice prepared by the strain. Background technique: [0002] Monascus can produce a variety of enzymes during the growth process, such as amylase, glucoamylase, protease, pectinase, esterase and so on. Since the 1980s, the brewing industry has carried out extensive exploration and applied research on Monascus, and has achieved breakthrough progress and good economic benefits. There are many types of Monascus, among which the esterified Monascus is mainly made of Monascus sooty and Monascus purple. Monascus extracellular lipase has a strong ability to catalyze the synthesis of ethyl caproate, and is called Monascus extracellular lipase. Ethyl hexanoate synthase. As a biocatalyst, esterified Monascus (the biological agent of Monascus) plays an important role in the fermentati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
Inventor 胡沂淮
Owner 胡沂淮
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