Liquid state fermentation lower citrinin and high color value monascus red pigment preparing method and product

A technology of monascus red pigment and liquid fermentation, which is applied to the preparation of high color-value monascus red pigment and the field of liquid fermentation with low citrinin, which can solve the problem that the pigment content of finished products is not high, rare, and monascus red pigment. The problem of low color price, etc., can shorten the fermentation cycle, increase the content of bacteria, and improve the output of pigment.

Active Publication Date: 2015-09-09
佛山市真红生物技术有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the color value of monascus red pigment obtained by solid fermentation technology is not high, which limits its application
At present, the liquid fermentation method is used to produce red yeast rice, and the pigment content, yield, and color value of the finished product are not high, but how to increase the color value of the red yeast rice pigment in the fermentation broth, reduce the citrinin content, and improve the color of the product? The price and pigment content are largely affected by the strain, raw material ratio, fermentation process, production process, equipment and other factors. The amount of citrinin produced by Monascus is not only related to the strain, but also to the fermentation process. Conditions also have a close relationship; yet in the prior art, the optimization research on the preparation process of monascus red pigment is rare

Method used

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  • Liquid state fermentation lower citrinin and high color value monascus red pigment preparing method and product
  • Liquid state fermentation lower citrinin and high color value monascus red pigment preparing method and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Example 1 Monascus anka Monascus YZ301 (Monascus anka) provided in this example has a microbial preservation number of CGMCC9707; the cultivation method of Monascus anka Monascus YZ301 (Monascus anka) 1 is produced by Dongguan City Tian Monascus anka Nakazawa et Sato developed by Yibio Fermentation Technology Co., Ltd. is the Monascus anka Monascus strain YZ201 (Monascus anka Nakazawa et Sato), which is obtained after cultivation, ultraviolet mutagenesis, and multiple isolation and screening. The number is YZ301 (Monascus anka).

[0046] Described cultivation is to cultivate in malt juice agar medium 10~15 ° Be, temperature 28~35 ℃ for 6~8 days, bacterial colony grows evenly, on koji juice agar, cultivates film-like bacterium colony in 33~35 ℃ for 7 days, Without aerial hyphae, its shape is like lava flowing out, pomegranate water red, and it propagates well on malt juice agar;

[0047] Preferably, the ultraviolet mutagenesis and screening include: A. Ultraviolet mutage...

Embodiment 2

[0070]Example 2 Monascus anka Monascus YZ301 (Monascus anka) provided in this example, and the method and product for preparing low citrinin and high color valence monascus red pigment by liquid fermentation of the Monascus anka are basically the same as in Example 1 , which differ in that:

[0071] A method for preparing low citrinin and high color valence monascus red pigment by using Monascus anka YZ301 (Monascus anka) liquid fermentation, the difference of its specific steps is:

[0072] (2) Seed cultivation, expanded cultivation: Put Monascus Monascus YZ301 into a triangular flask equipped with sterile water and glass beads and break it for 2 hours, insert 10% inoculum into the triangular flask, shake the flask at temperature Cultivate at 35°C for 28 hours, then inoculate into the primary and secondary seed tanks equipped with seed medium for 6 hours respectively, and then inoculate into the fermenter to expand and cultivate for 85 hours to obtain a liquid seed culture so...

Embodiment 3

[0083] Embodiment 3 Monascus anka Monascus YZ301 (Monascus anka) provided in this example, and the method and product for preparing low citrinin and high color valence Monascus red pigment by liquid fermentation of the Monascus anka, are the same as those in Example 1, 2 are basically the same except that:

[0084] In the method for preparing low citrinin and high color valence monascus red pigment, in the specific step (3) liquid fermentation production: the raw material composition and weight ratio of the liquid fermentation medium in the described step (31) are adjusted to: rice flour 10%, soybean 0.2%, NaNO 3 0.1%, 3% corn steep liquor; it also includes using lactic acid to adjust the initial pH value of the fermentation medium to 3.0-4.5. In the step (32), inoculate the liquid seed culture solution obtained in the step (2), the inoculum amount is 6%, and put it into a secondary seed tank and cultivate it at a temperature of 32°C for 6 hours.

[0085] Other steps are bas...

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Abstract

The invention discloses Monascus anka Yang YZ 301 and a cultivation method thereof, wherein the microbial preservation number of the Monascus anka Yang YZ 301 is CGMCC9707. The invention further discloses a method for preparing lower citrinin and high color value monascus red pigment through liquid state fermentation of the Monascus anka Yang YZ 301. The method includes the first step of strain breeding, the second step of seed cultivation and enlarged cultivation, and the third step of liquid state fermentation, extraction and purification, spray drying and the like. The strains are the Monascus anka Yang YZ 301 obtained by cultivation, repeated UV mutagenesis and repeated isolation and screening of Monascus anka Nakazawa et Sato YZ201 developed by the Tianyi Biological Fermentation Technology Co., Ltd in Dongguan. The invention further discloses a lower citrinin and high color value monascus red pigment product obtained through the preparing method. The provided strains are excellent, and the technology is reasonable and stable. The obtained product is high in yield and stable in quality. The content of citrinin in the product is not more than 0.2 mg/kg (calculated by unit color value of 500 mu/g), and the color value of monascus red pigment ranges from 10,300 mu/g to 10,800 mu/g.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a liquid-state fermentation method for preparing monascus red pigment with low citrinin and high color value and products thereof. Background technique [0002] Monascus genus Monascus purple, also known as Monascus, is cultivated and fermented in rice with Monascus. Traditionally, red yeast rice is widely used in food fields such as red wine and vinegar. According to modern medical research reports, red yeast rice has the effect of lowering blood pressure and blood fat, and the monascus K contained in it can prevent the formation of cholesterol. Monascus pigment is also a traditional product in my country, and it is one of the most successful natural pigments produced by microbial fermentation and widely used. Monascus pigment, as the only natural and safe food pigment derived from microorganisms, has been widely used in the fields of food, medicine and daily n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N15/01C12N13/00C12P1/02C09B61/00C12R1/645
Inventor 杨晓暾
Owner 佛山市真红生物技术有限公司
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