Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor

A technology for functional red yeast rice and red yeast yeast mycelium, which is applied in the field of red yeast yeast fermentation broth, can solve the problems of product hygiene standards being difficult to meet international standards, biomass testing is difficult, and it is not suitable for large-scale production. The effect of utilization rate and product yield, high quality stability and short cycle time

Active Publication Date: 2014-02-26
广东省真红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition to the above deficiencies in the production of functional red yeast rice by solid-state fermentation, there are also problems that the process is complicated, and it mainly uses manual operations, with cumbersome operation steps, high labor intensity, long cycle time, and low quality stability. It is not suitable for large-scale production, it is difficult to realize automation and standardization, and it is difficult to carry out biomass detection, and it is difficult to meet the international standard in product hygienic standards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A mutagenic strain Monascus pilosus Zheng YZ101, its biological deposit number is: CGMCC8167, was deposited in the General Microorganism Center of China Committee for the Collection of Microorganisms on September 16, 2013, and the address of the center is: Beijing No. 3, No. 1 Yard, Beichen West Road, Chaoyang District, Institute of Microbiology, Chinese Academy of Sciences; the classification name is Monascus pilosus.

[0032] In other embodiments, other Monascus strains bred by mutagenesis can also be selected, such as Monascus purpureus YangYZ202, Monascusanka YangYZ201, Monascus ruber YangYZ102 and other strains.

[0033] A method for preparing functional red yeast mycelium and red yeast fermentation liquid by liquid fermentation of aforementioned mutagenic strains, comprising the following steps:

[0034] (1) preparation of fermentation medium: cereal starch raw material is mixed with fermentation medium;

[0035] (2) Preparation of strains: preparation of mutagen...

Embodiment 2

[0052] The red koji mutagenic strain provided in this example, the method and products for producing functional red koji mycelia and red koji fermentation liquid by liquid fermentation using the mutagenic strain and cereal raw materials are basically the same as in Example 1, and the difference lies in:

[0053] The method for preparing functional red yeast mycelium and red yeast fermentation liquid by liquid fermentation of aforementioned mutagenic strains comprises the steps of:

[0054] (1) preparing Monascuspilosus ZhengYZ101 as a fermentation strain;

[0055] (2) Preparation of production medium:

[0056] a, the preparation of slant medium: get wort juice 10Be as universal medium, boil, pack into test tube by 40% by weight respectively, sterilize, cool, make slant medium, insert and the purple that prepares in step 1 Monascus strains were cultured on slant medium.

[0057] B, the preparation of special culture medium for slant: get 8% soluble starch calculated accordi...

Embodiment 3

[0066] The red yeast mutagenesis strain provided in this example, the methods and products for producing functional red yeast mycelium and red yeast fermentation liquid by liquid fermentation using the mutagenic strain and cereal raw materials are basically the same as those in Examples 1 and 2. , the difference being:

[0067] The method for preparing functional red yeast mycelium and red yeast fermentation liquid by liquid fermentation of aforementioned mutagenic strains comprises the steps of:

[0068] (2) Preparation of production medium:

[0069] a, the cultivation of slant medium: get wort juice 15Be as general medium, boil, make slant medium nutrient solution, pack eggplant bottle by the amount of 45% by weight respectively, sterilize, cool down, insert and step 1 The Monascus red bacteria prepared in the slant medium were cultured.

[0070] B, the cultivation of inclined-plane special medium: get 10% soluble starch calculated according to weight percentage, maltose 5...

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Abstract

The invention discloses a monascus induced strain CGMCC8167, and a method of preparing functional monascus mycelia and monascus fermentation liquor by liquid fermentation by utilization of the strain. The method is characterized by comprising steps of (1) preparing a fermentation culture medium; (2) preparing the strain; (3) preparing culture media for producing the strain; (4) fermenting; (5) performing treatment after fermentation; (6) collecting the mycelia; and (7) collecting the monascus fermentation liquor. The method adopts liquid fermentation and has an advanced pollution-free technology in place of traditional manual operation modes. The method is simple in operation step, small in labor intensity, short in period and high in quality stability, and is suitable for large-scale production. The biomass can be detected quantitatively and can reach the international health standards. The invention also provides products of the monascus mycelia and the monascus fermentation liquor. The products are rich in a plurality of functional active compounds, such as proteins, amino acids, beta-glucan, ergosterol, Monacolin-K, gamma-aminobutyric acid, and the like.

Description

technical field [0001] The invention relates to the technical field of microorganisms and fermentation thereof, in particular to red yeast mutagenesis strains, a method for preparing functional red yeast mycelium and red yeast fermentation liquid by using the mutagenization strains and liquid fermentation of cereal raw materials, and products. Background technique [0002] Our country is rich in resources of red yeast species, and red yeast rice plays an important role no matter it is used as food or medicine. The potential value of red yeast rice is great. In order to better serve mankind, we should actively use the pharmacology of red yeast rice to develop new products, especially the application of lovastatins in lowering cholesterol, reducing the occurrence of atherosclerosis, and preventing coronary pneumonia. Heart disease and other cardiovascular diseases. At the same time, do a good job in the detection of citrinin to ensure the safety of functional red yeast rice. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/02A23L1/29A23L2/38A61K36/06A61P3/06A61P9/12A61P19/10A61P25/28A61P39/06C12R1/645A23L33/00
Inventor 杨晓暾郑好轸
Owner 广东省真红生物科技有限公司
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