Double-liquid-phase fermentation method of red koji citraurin by coupled in-situ fermentation-extraction

An orange pigment and two-liquid phase technology, applied in the field of fermentation engineering, can solve the problems of low production level of orange pigment, inability to achieve industrialized production, and long fermentation time, and achieve the effects of shortening fermentation time, reducing conversion, and high purity

Active Publication Date: 2015-09-30
JIANGNAN UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the existing data, the production level of orange pigment by liquid fermentation method is relatively low and cannot meet the requirements of industrial production.
There are only foreign reports on the production of red yeast rice containing red yeast rice orange pigment by solid-state fermentation of red yeast rice, but the production level of orange pigment is low, and the fermentation time is as long as 15 days

Method used

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  • Double-liquid-phase fermentation method of red koji citraurin by coupled in-situ fermentation-extraction

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The species of Monascus is Monascus sp. JJLY-4A (Monascus sp.JJLY-4A), and the fermentation medium is prepared according to the following ratio. Basic medium (g / L): tapioca starch 30, ammonium sulfate 10, NaNO 3 6. Yeast extract 0.5, corn steep liquor powder 0.5, magnesium sulfate 1, potassium dihydrogen phosphate 1; extract phase (volume ratio of basic medium): soybean oil 5%, corn oil 8%, dicaprylic glyceride 2%. Except for soybean oil and corn oil in the extraction phase, the rest of the glycerides were added to the medium 24 hours after the fermentation started.

[0032] The liquid seeds of Monascus in the logarithmic growth phase were placed in a 500mL Erlenmeyer flask containing 100mL of fermentation medium at an inoculation volume of 6% by volume, and the shake flask was fermented at a speed of 180r / min and a temperature of 30°C. 4d. After the end, the color value of Monascus orange pigment was measured to be 200-210U / mL (converted to the basic medium volume). ...

Embodiment 2

[0034]Monascus JJLY-4A was used as shake flask fermentation strain. The steps of the strain cultivation and fermentation process in Example 1 above are the same, the difference is that the fermentation medium is prepared according to the following ratio, basic medium (g / L): tapioca starch 60, ammonium sulfate 10, NaNO 3 6. Yeast extract 0.5, corn steep liquor powder 0.5, magnesium sulfate 1, potassium dihydrogen phosphate 1; extract phase (volume ratio of basic medium): soybean oil 5%, corn oil 8%, dicaprylic glyceride 2%. Except for soybean oil and corn oil in the extraction phase, the rest of the glycerides were added to the medium 48 hours after the fermentation started.

[0035] The liquid seeds of Monascus in the logarithmic growth phase were placed in a 500mL Erlenmeyer flask containing 100mL of fermentation medium at an inoculation volume of 6% by volume, and the shake flask was fermented at a speed of 180r / min and a temperature of 30°C. 5d. After the end, the color v...

Embodiment 3

[0037] The steps of the strain cultivation and fermentation process were the same as those in Example 1 above, except that Monascus sp. 9903 was used as the shake flask fermentation strain. The fermentation medium is prepared according to the following ratio, basic medium (g / L): tapioca starch 60, ammonium sulfate 5, NaNO 3 5. Yeast extract 5, corn steep liquor powder 5, magnesium sulfate 1, potassium dihydrogen phosphate 1; extract phase (accounting for the volume ratio of the basic medium): soybean oil 5%, corn oil 8%, dicaprylic glyceride 2%. Except for soybean oil and corn oil in the extraction phase, other glyceride substances were added to the medium 24 hours after the fermentation started.

[0038] The liquid seeds of Monascus in the logarithmic growth phase were placed in a 500mL Erlenmeyer flask containing 100mL of fermentation medium at an inoculum volume of 8% by volume, and the shake flask was fermented at a speed of 180r / min and a temperature of 30°C. 5d. After ...

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Abstract

The invention discloses a double-liquid-phase fermentation method of red koji citraurin by coupled in-situ fermentation-extraction, belonging to the field of fermentation engineering. On the basis of a novel red koji bacterium liquid fermentation culture medium, a water-insoluble extraction phase and the basal culture medium constitute the fermentation system, thereby preventing the conversion of the citraurin to monascus red and yellow pigment, and further enhancing the conversion rate and yield of the red koji citraurin; and the double-liquid-phase extraction-fermentation coupled system is beneficial to enhancing the dissolved oxygen level, thereby ensuring the normal growth and fermentation of the red koji bacterium, promoting the secretion of the red koji pigment to the outside of cells, and lowering the negative feedback inhibiting action of the red koji fermentation product. The method disclosed by the invention can implement high-efficiency biosynthesis, release and extraction of the red koji citraurin within a short fermentation period, thereby obviously enhancing the productivity and yield of the red koji citraurin and simplifying the subsequent pigment extraction purification technique. The extractant can be recycled, thereby greatly enhancing the production efficiency and lowering the production cost.

Description

technical field [0001] The invention relates to a fermentation method of natural monascus orange pigment, in particular to a two-liquid-phase fermentation method for extracting monascus orange pigment by coupling in-situ fermentation, and belongs to the field of fermentation engineering. Background technique [0002] Edible orange pigment has a wide range of uses, and is widely used in bread, biscuits, pastries, beverages, edible oils, sauces, meat, instant noodles, etc. Edible orange pigment is divided into synthetic orange pigment and natural orange pigment. Natural orange pigment is divided into plant extracts and microbial fermentation products. Extracting orange pigments such as annatto from plants requires a long growth cycle, low extraction rate and relatively complicated process. At present, the natural orange pigments produced by microbial fermentation, such as monascus orange, have the potential for large-scale production. Monascus orange pigment is divided into...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P23/00C09B61/00C12R1/645
Inventor 许赣荣黄艳毛鹏张薄博贾虎斌
Owner JIANGNAN UNIV
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