A kind of culture medium for Monascus fermented koji species and its cultivation method and preparation method of Monascus vinegar

Abstract

The invention relates to the technical field of microbial fermentation, in particular to a culture medium for Monascus fermented koji seeds, a culture method thereof and a preparation method of red yeast vinegar. The culture medium comprises a basic medium, a carbon source, a nitrogen source, a growth factor and a Inorganic salt; the culture method is to take the basic medium, add carbon source, nitrogen source, growth factor and inorganic salt to it, inoculate the Monascus spore suspension, adjust the initial pH value to 4-8, and shake the culture to obtain the Monascus fermented koji seeds The preparation method of monascus vinegar comprises the following steps: preparing monascus fermented koji seeds, saccharification, fermentation, filtration and sterilization. The invention provides a culture medium for Monascus fermented koji seeds, a culture method thereof, and a preparation method of monascus vinegar, which are different from the existing Monascus culturing method and preparation method of monascus vinegar, and the optimal culture medium is screened , the use of solid-liquid fermentation method to ferment and produce functional red yeast rice vinegar is an innovation and improvement in the vinegar industry.

Description

Technical field [0001] The present invention relates to the field of microbial fermentation techniques, and more particularly to the medium for medium and culture methods and red curve of red yea-fermented fermentation species. Background technique [0002] Red Dichold is a silk fungi with traditional Chinese characteristics, many kinds of metabolic products, mainly concerned about polyketabine. New studies have shown that Red Soclas can also produce bioactive substances for human health, so red curvature and its products may become a food ingredient, additive and antihypertensive, additive, and antihypertensive. Because of its ability to have certain activity, more and more medical studies have shown that Redchidiachs have very much in protecting human health in obesity, coronary heart disease, hypertension, arteriosclerosis and other cardiovascular diseases and anti-cancer anti-cancer. Important role. Since there are fewer types of cardiovascular and cerebrovascular diseases in...

AI Technical Summary

Problems solved by technology

[0004] At present, red yeast rice vinegar is mostly produced by the traditional split liquid shallow fermentation process, which generally has a series of problems such as irregular operation, difficulty in industrialization, unstable quality, and backward production technology. The traditional production of old vinegar uses natural microorganisms including Harmful microorganisms, the safety of the product is also widely questioned, the quality has been unstable for a long time, and large-scale production and preparation cannot be effectively realized

Images