Monascus purpureus bacterial strain and method for fermenting and producing monascus pigment by bacterial strain

A technology of Monascus violaceum and Monascus pigment, which is applied to the field of Monascus violaceus strain and the fermentation production of Monascus pigment by using the strain, can solve the problems such as the inability of industrialized production of Monascus pigment, and achieves the effects of low cost, easy operation and high pigment content

Active Publication Date: 2016-12-07
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In order to solve the problem that monascus pigment cannot be produced industrially in the prior art, the present invention provides a Monascus purpura strain and a method for fermenting and producing monascus pigment by using the strain. The method is simple and effective, and is easy for industrial operation, and can improve the Yield of Monascus Pigment with Enzyme Inhibition Activity

Method used

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  • Monascus purpureus bacterial strain and method for fermenting and producing monascus pigment by bacterial strain
  • Monascus purpureus bacterial strain and method for fermenting and producing monascus pigment by bacterial strain
  • Monascus purpureus bacterial strain and method for fermenting and producing monascus pigment by bacterial strain

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Embodiment 1

[0034] The present invention provides a strain of Monascus purpureus MN-1, the preservation number of which is CGMCC 11611. The suggested classification name of the strain MN-1 is Monascus purpureus, the Latin name is Monascus purpureus; it is deposited in the General Microbiology Center (CGMCC) of the Chinese Microbial Culture Collection Management Committee, and the preservation address: No. 1 Beichen West Road, Chaoyang District, Beijing No. 3 Institute of Microbiology, Chinese Academy of Sciences, the preservation date is November 30, 2015, and the preservation number is CGMCC 11611.

[0035] The present invention also provides a method for fermentatively producing monascus pigment by using the monascus purpureus, and the method includes the following steps:

[0036] (1) Take the preserved Monascus purpureus in agar solid medium (the formula of agar solid medium is: sucrose 3%, yeast powder 0.5%, potassium dihydrogen phosphate 0.15%, magnesium sulfate 0.05%, the above% is the m...

Embodiment 2

[0043] The present invention provides a strain of Monascus purpureus MN-1, the preservation number of which is CGMCC 11611. The suggested classification name of the strain MN-1 is Monascus purpureus, the Latin name is Monascus purpureus; it is deposited in the General Microbiology Center (CGMCC) of the Chinese Microbial Culture Collection Management Committee, and the preservation address: No. 1 Beichen West Road, Chaoyang District, Beijing No. 3 Institute of Microbiology, Chinese Academy of Sciences, the preservation date is November 30, 2015, and the preservation number is CGMCC 11611.

[0044] The present invention also provides a method for fermentatively producing monascus pigment by using the monascus purpureus, and the method includes the following steps:

[0045] (1) Take the preserved Monascus purpureus in agar solid medium (the formula of agar solid medium is: glucose 3.5%, yeast powder 0.6%, potassium dihydrogen phosphate 0.2%, sodium chloride 0.05%, magnesium sulfate 0....

Embodiment 3

[0052] The present invention provides a strain of Monascus purpureus MN-1, the preservation number of which is CGMCC 11611. The suggested classification name of the strain MN-1 is Monascus purpureus, the Latin name is Monascus purpureus; it is deposited in the General Microbiology Center (CGMCC) of the Chinese Microbial Culture Collection Management Committee, and the preservation address: No. 1 Beichen West Road, Chaoyang District, Beijing No. 3 Institute of Microbiology, Chinese Academy of Sciences, the preservation date is November 30, 2015, and the preservation number is CGMCC 11611.

[0053] The present invention also provides a method for fermentatively producing monascus pigment by using the monascus purpureus, and the method includes the following steps:

[0054] (1) Take the preserved Monascus purpureus in agar solid medium (the formula of agar solid medium is: fructose 4%, casamino acid 1%, potassium dihydrogen phosphate 0.2%, sodium chloride 0.15%, magnesium sulfate 0.15...

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Abstract

The invention provides a monascus purpureus bacterial strain with the collection number of CGMCC 11611. The invention further provides a method for fermenting and producing monascus pigment by the bacterial strain. The method includes the steps: (1) taking collected monascus purpureus and performing spore cultivation to obtain spore suspension; (2) inoculating the spore suspension into a fermentation medium, fermenting and cultivating the spore suspension for 36-60 hours, adding L-type amino acid and D-type amino acid into the fermentation medium, and continuing fermentation and cultivation; (3) extracting the monascus pigment by ethyl alcohol after fermentation. The invention discloses a novel monascus purpureus bacterial strain which can be used for fermenting and producing the monascus pigment. According to the fermenting and producing method of the monascus pigment, the amino acid serves as an inductive agent and induces the monascus purpureus to generate the monascus pigment, lipase activity is reduced to be lower than 110U by the prepared monascus pigment, the amino acid is low in cost, easily obtained and high in induced generated pigment content and has high lipase inhibitory capacity, and the method for fermenting and producing the monascus pigment is simple and easy to operate.

Description

Technical field [0001] The invention belongs to the technical field of microbial fermentation, and specifically relates to a Monascus purpureus strain and a method for fermenting and producing monascus pigment by using the strain. Background technique [0002] Obesity has become a common disease in my country and many European and American countries. There are many factors that cause obesity, including genetic factors, environmental factors, eating habits, living habits, etc. Among them, excessive eating, especially excessive intake of high-fat foods, is the main cause of obesity. Therefore, obese people should not only reduce the calories of food, but also limit the intake of fat. One way to limit fat intake is to inhibit the activity of lipase in the body. If it can prevent the digestion and absorption of fat, it should be accompanied by a low-fat diet. The obesity and disease caused will be greatly improved. Lipase can hydrolyze fat into free fatty acids and glycerol, and li...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/04C12R1/645
CPCC12P1/04C12N1/145C12R2001/645
Inventor 孙颜君刘振民苏米亚徐致远应杰
Owner BRIGHT DAIRY & FOOD CO LTD
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