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A strain of Monascus purpura and its application in food preparation

A technology of Monascus purpureus and microbial strains, which is applied in the field of microorganisms to achieve the effects of low content, bright color and pure color tone

Active Publication Date: 2019-02-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a non-citrinin-producing, red Monascus purpura strain with high koji color value and its application in food preparation

Method used

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  • A strain of Monascus purpura and its application in food preparation
  • A strain of Monascus purpura and its application in food preparation
  • A strain of Monascus purpura and its application in food preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The acquisition of embodiment 1 Monascus purple BD-Y-5 bacterial strain

[0040] The separation and purification steps are as follows:

[0041] (1) Configure PDA solid medium: potato powder 6g / L, glucose 20g / L and agar 20g / L.

[0042] (2) Coating culture: take a small amount of red yeast rice flour from Meizhou, Guangdong, China and sprinkle evenly on the surface of the PDA solid medium prepared in step (1). Incubate in a constant temperature incubator at 30°C for 2 days.

[0043] (3) After the white fluffy mycelium grows, pick a little mycelia and transfer to another PDA solid medium to continue culturing, and culture in a constant temperature incubator at 30°C for 1 week. Continuously repeat step (2) and step (3) 3 times to obtain Monascus purpura with uniform character, which is named as BD-Y-5.

[0044] (4) The Monascus purpura BD-Y-5 strain was stored on PDA solid medium and placed in a refrigerator at 4°C.

[0045] The Monascus purpura BD-Y-5 was preserved in ...

Embodiment 2

[0046] The culture characteristic of embodiment 2 Monascus purple BD-Y-5

[0047] (1) Monascus purpura BD-Y-5 grows faster on MEA solid medium, cultured in the dark at 25°C for 10 days, and the colony diameter reaches 45-50mm. The aerial hyphae are luxuriant, the edge is white, and the middle is orange; the back of the colony is dark orange, soluble in the medium. Microscopic observation showed that Monascus purple BD-M-4 produced a large number of conidia, the conidiophores were not obviously specialized, straight or slightly curved, the conidia were spherical, colorless, the wall was slightly rough, the base was truncated, and the conidiophores were strung together. 5.5-10.4 μm. Close cysts are light to brown, most immature, no ascospores, all consistent with the characteristics of Monascus purpura (see figure 1 A~C).

[0048] (2) After cultivation, it was found that the BD-Y-5 strain can grow at 20-42°C, the more suitable growth temperature is 25-32°C, and the optimum t...

Embodiment 3

[0050] The physiological characteristic of embodiment 3 Monascus purple BD-Y-5

[0051] The composition of PDA solid medium is: 6g / L potato powder, 20g / L glucose and 20g / L agar.

[0052] The composition of PDB liquid medium is: 6g / L potato powder and 20g / L glucose.

[0053] The Monascus purpura BD-Y-5 stored at 4°C was transferred to PDA solid medium under aseptic conditions, activated for 4 days at 30°C, and then inoculated into PDA solid medium for 5 days at 30°C to obtain a grade seeds.

[0054] Put 50mL PDB liquid medium in a 250mL Erlenmeyer flask, insert a 1cm-diameter primary seed cake, shake at 30°C with a speed of 180r / min, and cultivate for 4 days to obtain secondary fermented seeds.

[0055] Fill 100mL PDB liquid medium into a 500mL Erlenmeyer flask, insert the secondary fermentation seeds at a ratio of 5% (v / v), culture on a shaker at 30°C at 180r / min for 10 days.

[0056] According to the research methods of Shao Wei et al. (Shao Wei, Wang Dong, Tang Ming, etc....

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Abstract

The invention discloses a Monascus purpureus and its application in food production. The Monascus purpura is preserved in the General Microorganism Center of China Microorganism Culture Collection Management Committee, and the preservation number is: CGMCC No.11319. It does not produce citrinin at all, and it can produce natural monascus pigment, which has a high color value and can be used in the preparation of dairy products or other food processing techniques.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of Monascus purpura and its application in food preparation. 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 uses, mainly for cooking, making fermented bean curd, brewing wine and treating diseases. The red koji made by fermenting rice with Monascus purpura is called Danqu in ancient times. It has a long history and originated in China. It is mainly used in traditional distiller’s yeast, vinegar production, coloring and health care products. It is a traditional material for both medicine and food. Modern medical research has proved that red yeast rice has the functions of lowering cholesterol, blood sugar and blood pressure. In addition, Monascus purple can produce a variety of metabolites with physiological activities during the fermenta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23L5/46C12R1/66
CPCC12N1/145C12R2001/66
Inventor 于华宁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 CO LTD
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