Red yeast rice rich in Monacolin K and preparation method of red yeast rice

A kind of technology of red yeast rice and Monascus, applied in the red yeast rice rich in MonacolinK and the field of preparation thereof

Active Publication Date: 2015-12-02
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports at home and abroad on the difference of Monac...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Isolation of Monascus strains: Using PDA plate medium, Monascus strains were isolated from waste water and residues from different red yeast rice wine factories in Fujian Province, and commercially available red yeast rice and rice wine from different sources, and purified After culturing, 40 Monascus strains were obtained, and the purified strains were cultured on PDA slant medium.

[0025] (2) Screening of high-yielding MonacolinK strains: MonacolinK content and citrinin in the fermentation products of Monascus were used as indicators, and the fermented products of 40 Monacolin K strains were dried at 50°C to constant temperature. After weighting, it was ground into powder, and after necessary pretreatment, the contents of MonacolinK and citrinin were determined by HPLC. The results showed that the strain with the highest yield of MonacolinK and no citrinin production was FG-8.

[0026](3) Molecular identification of the Monacolin K strain: Genomic DNA of the myc...

Embodiment 2

[0029] (1) Preparation of Monascus seed liquid: After activating the Monascus strain on a PDA plate (28°C) for 5-7 days, use a puncher with a diameter of 5mm to take out the bacterial block, and then add 5 pieces of bacterial cake to the In a 250mL Erlenmeyer flask containing 50mL seed liquid culture medium (filled with small glass beads), three replicates were set up for each strain, and the seed liquid was obtained after shaking culture at 30°C and 150rpm for 72h.

[0030] (2) Preparation of rice culture medium: wash the rice, soak it in water for three hours, drain it and steam it in a steamer for 20 minutes (about 8 mature), weigh 50g of rice for each fermentation bottle, add 3wt% of Glucose, 4wt% NaNO 3 , 1wt% sodium acetate, after sealing, autoclave at 121°C for 20min.

[0031] (3) Inoculation and fermentation culture: Dilute the seed solution after 72 hours of cultivation to a spore concentration of approximately 1×10 7 1 / mL, according to 10% inoculum volume, add the ...

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PUM

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Abstract

The invention discloses red yeast rice rich in Monacolin K and a preparation method of the red yeast rice. The preparation method comprises the steps of taking 40 monascus strains which are obtained in a separated mode as objects, and screening out a monascus strain, namely FG-8, wherein the monascus strain produces the Monacolin K in a high-yield mode and produces no citrinin, and the Monacolin K content of a fermentation product of the monascus strain is 2.46 mg/g and 2.29 times that of a type strain ACCC 30501. Through molecular identification, the strain is determined as red monascus. The red monascus, namely the FG-8, is treated as an original strain, 26 different varieties of rice raw materials are screened, when the FG-8 is founded, polished rice of a rice variety, namely 'California red rice', is treated as substrates for conducting fermentation, and the red yeast rice rich in the Monacolin K is obtained. The red yeast rice is simple in preparation method, the Monacolin K content measured under the optimum fermentation condition is 4.64 mg/g and approximately 8.30 times that of Furuta red yeast rice on the market, and no citrinin is detected.

Description

technical field [0001] The invention relates to red yeast rice and a preparation method thereof, in particular to red yeast rice rich in MonacolinK and a preparation method thereof. Background technique [0002] Red yeast rice originated in China and has a history of thousands of years. In ancient my country, it was often called Danqu or Chiqu. It is a kind of purple-red rice koji made from indica rice and fermented by Monascus. It is a pure natural, high-safety, and beneficial to human health food additive, and has been deeply loved by the people of our country. . Cholesterol content in human blood is too high for a long time, which can easily lead to cardiovascular and cerebrovascular diseases such as atherosclerosis. In 1979, Professor Akira Endo, a Japanese scholar, discovered a substance that can lower human serum cholesterol—Monacolin K (MK), or Lovastatin—from the secondary metabolites of Monascus fungus. It has aroused widespread concern in the medical community a...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12G3/02C12R1/645
Inventor 黄志伟朱逸涵王丽星程祖锌黄昕颖
Owner FUJIAN AGRI & FORESTRY UNIV
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