Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof

A technology of Monascus and corn husks, applied in the field of bioengineering, can solve the problems of not paying attention to the synthesis of functional substances of Monascus

Inactive Publication Date: 2015-11-18
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, this paper only uses Monascus to improve the coloring effect and does not pay attention to the synthesis of Monascus functional substances

Method used

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  • Monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 A kind of preparation method of red yeast rice transformed corn hulls fermented liquid

[0045] The appearance of the fermented liquid of corn hulls transformed by Monascus is pink to purple, has a unique fermentation aroma, contains polysaccharides 100-500 mg / L, lovastatin 5-50 mg / L, and monascus pigment 4-60 mg / L; Said monascus transformed corn husk fermentation liquid is prepared by using corn husk as main raw material and monascus as bacterial strain through test tube expansion culture, liquid shake flask culture, seed tank seed culture and liquid fermentation culture.

Embodiment 2

[0046] Embodiment 2 A kind of preparation method of red yeast rice transformed corn hulls fermented liquid

[0047] The method comprises the steps of:

[0048] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate at a temperature of 20°C for 10 days, and store at 1°C to obtain Monascus test tube slant spores;

[0049] b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 18 hours to make liquid shake flask strains; wherein the weight of each component of the raw materials contained in each 1L medium is: bran 5g, glucose 5g, peptone 1g, yeast extract 2g, magnesium sulfate 0.01g, dipotassium hydrogen phosphate 0.01g, the medium was sterilized at 100°C for 60 minutes.

[0050] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into seed tank culture medium at an inoculum size of 1%, at a t...

Embodiment 3

[0052] Embodiment 3 A kind of preparation method of red yeast rice conversion corn hull fermented liquid

[0053] The method comprises the steps of:

[0054] a. Test tube expansion culture: inoculate Monascus strains in potato glucose medium, cultivate them at a temperature of 20°C for 5 days, and store them at 4°C to obtain Monascus test tube slant spores;

[0055] b. Liquid shake flask culture: Inoculate a ring of Monascus test tube slant spores into a 250mL Erlenmeyer flask filled with 20mL liquid shake flask culture medium. Cultivate for 40 hours to make liquid shake flask strains; the weight of each component of the raw materials contained in each 1L medium is bran 5g, glucose 8g, peptone 2g, yeast extract 3.5g, magnesium sulfate 0.05g, dipotassium hydrogen phosphate 0.05g, the culture medium was sterilized at 110°C for 50 minutes;

[0056] c. First-level seed tank seed culture: Inoculate liquid shake flask strains into the seed tank culture medium at an inoculum size...

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Abstract

The present invention discloses a monascus purpureus transformed corn bran fermentation liquid preparation method and application thereof, belonging to the field of biological fermentation and medicines. The monascus purpureus transformed corn bran fermentation liquid uses monascus purpureus as a starting bacterium strain to conduct a liquid shake-flask culture, a liquid seed expanding culture, and a liquid fermentation to obtain a fermentation liquid containing polysaccharides, lovastatin and monascus pigment. The fermentation liquid contains polysaccharides 100-500 mg / L, lovastatin 5-50 mg / L, and monascus pigment 4-60 mg / L. Therefore the produced fermentation liquid can be used in the production of health-care food which can regulate blood sugar and blood lipids. Besides, the active ingredients of the polysaccharides, lovastatin and monascus pigment in the health-care food can be extracted to produce medicines which can cure patients with high cholesterol and diabetes.

Description

technical field [0001] The invention relates to the technical field of bioengineering, specifically refers to the use of Monascus to transform the active ingredient polysaccharide in corn husks by liquid fermentation technology, and simultaneously degrade carbohydrates such as starch in corn husks, and produce polysaccharides and lovastatin through seed expansion cultivation and solid fermentation. and Monascus pigment functional food. Background technique [0002] With the development of my country's economy, the improvement of people's living standards and the changes in people's diet structure, especially the increase in high-fat diet intake, the incidence of "three high" diseases such as hypertension, hyperlipidemia and hyperglycemia has increased year by year. The "three high" diseases have become the number one enemy affecting the health of the people, and the number of deaths due to the "three high" diseases ranks first in the death toll of various diseases every year...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29C12N1/14A23L2/38A23C9/13C12G3/02C12J1/00A23L33/00
CPCA23C9/13A23L2/38C12G3/02C12J1/00C12N1/14A23V2002/00A23V2200/328A23V2200/3262A23V2250/51A23V2250/21
Inventor 张志才吕鹏张丽云刘易秋伊焦如波
Owner JIANGSU UNIV
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