Monascus purpureus strain and application thereof

A technology of Monascus koji and Monascus, applied to Monascus strains and their application fields, can solve problems such as limiting the application range of Monascus strains, and achieve high color value

Active Publication Date: 2015-11-18
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although Monascus has a long edible history and high popularity in China, some Monascus species can produce mycotoxin-citrinin during the fermentation process, and citrinin has a high toxicity to the human body. Toxicity, thus limiting the range of application of Monascus strains to a certain extent

Method used

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  • Monascus purpureus strain and application thereof
  • Monascus purpureus strain and application thereof
  • Monascus purpureus strain and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Example 1 Obtaining Purple Monascus BD-M-2 Strain

[0037] The separation and purification steps are as follows:

[0038] (1) Configure PDA solid medium: potato powder 6g / L, glucose 20g / L and agar 18g / L.

[0039] (2) Coating culture: Take a small amount of red yeast rice noodles from Wuhan, Hubei, my country, and evenly sprinkle it on the surface of the PDA solid medium prepared in step (1). Cultivate for 2 days in a constant temperature incubator at 30°C.

[0040] (3) After the white fluffy hyphae grow out, pick a few hyphae, streak and transfer them to another PDA solid medium to continue culturing for 1 week. Steps (2) and (3) were repeated three times to obtain a uniform character of purple red yeast rice, named BD-M-2.

[0041] (4) The purple red yeast rice BD-M-2 strain was stored on the PDA test tube slant medium and placed in a refrigerator at 4°C.

[0042] The purple red yeast rice CGMCC No. 8310 was deposited at the General Microbiology Center (CGMCC) of the China Micr...

Embodiment 2

[0044] Example 2 Culture characteristics of purple red yeast rice BD-M-2

[0045] (1) The purple red yeast rice BD-M-2 grows quickly on MEA solid medium, cultured in the dark at 25°C for 10 days, the colony diameter reaches 27-32mm. The aerial hyphae are lush, with white edges and orange in the middle; the back of the colony is dark orange and soluble in the culture medium. Microscopic observations showed that Monascus purpureus BD-M-2 produced a large number of conidia. The conidiophores were not clearly specialized, straight or slightly curved. The conidia were spherical, colorless, slightly rough walls, truncated at the base, and clustered. 5.5-10.4μm. The closed sac shell is light to brown, most immature, no ascospores are seen, all in line with the characteristics of Monascus (see Figure 4 ).

[0046] (2) After cultivation, it is found that the BD-M-2 strain can grow at 20~42℃, the suitable growth temperature is 25~32℃, the optimum temperature is 30℃; the suitable pH is 3....

Embodiment 3

[0048] Example 3 Physiological characteristics of purple red yeast rice BD-M-2

[0049] The composition of the PDA solid medium is: 10g / L potato powder, 30g / L glucose and 30g / L agar.

[0050] The composition of the PDB liquid medium is: 10g / L potato powder and 30g / L glucose, and the balance is water.

[0051] The purple red yeast rice BD-M-2 stored at 4°C was transferred to PDA solid medium under aseptic conditions, and activated and cultured at 30°C for 4 days. Then it was inoculated in PDA medium and activated at 30°C for 5 days to obtain first-grade seeds.

[0052] Fill a 250mL Erlenmeyer flask with 50mLPDB liquid medium, insert a 1cm diameter first-level seed fungus cake, 30°C shaker, 180r / min rotation speed, culture for 4 days, and then obtain the second-level fermentation seeds.

[0053] A 500mL Erlenmeyer flask was filled with 100mLPDB liquid culture medium, and the secondary fermentation seeds were inserted at a ratio of 5% (v / v), and cultured for 10 days on a shaker at 30°C an...

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Abstract

The invention discloses monascus purpureus and application thereof in food production. The monascus purpureus is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.8310. The monascus purpureus, which is nearly free from the production of citrinin, has the highest yield of monascus color in known monascus strains and has a relatively high color value, and the monascus purpureus is quite low in the output of citrinin; and the monascus purpureus can be used for preparing dairy products for used in other food processing technologies.

Description

Technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of purple monascus and its application. Background technique [0002] Monascus sp. is a very important class of medicinal fungi and one of the earliest fungi used in food processing in my country. And it has a wide range of applications, mainly for cooking, making fermented bean curd, brewing wine and curing diseases. Red yeast rice produced by fermenting rice with monascus is called Danqu in ancient times. It has a long history and originated in China. It is mainly used in traditional koji, vinegar, coloring and health care products. It is a traditional material for medicine and food. Modern medical research has proved that red yeast rice has the effects of lowering cholesterol, lowering blood sugar and blood pressure. In addition, Monascus can produce a variety of physiologically active metabolites during the fermentation process, such as: monascus pigment, monacolin K, γ-am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14A23C19/032A23L1/105C12R1/645A23L7/104
Inventor 于华宁郭本恒刘振民莫蓓红孙颜君郑远荣焦晶凯石春权朱培凌勇飚
Owner BRIGHT DAIRY & FOOD
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