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Method for producing monascus yellow pigment by promoting liquid-state fermentation of monascus

A monascus yellow pigment, liquid fermentation technology, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve problems such as restriction of intracellular pigment secretion, product inhibition, etc., to increase permeability, operation The effect of simple, low additional investment

Active Publication Date: 2017-05-10
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, it is found that there is still a phenomenon of product inhibition, and the secretion of intracellular pigments will still be limited, so it is necessary to further increase the production of yellow pigments

Method used

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  • Method for producing monascus yellow pigment by promoting liquid-state fermentation of monascus

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Select Monascus purple sjs-6, CICC number 40225, CICC number 40937, CICC number 5042 Monascus purple, and CGMCC number 3.4701, CGMCC number 3.4652, CGMCC number 3.465, CGMCC number 3.4649 Monascus red is a shake flask strain, and its fermentation basic medium (g / L): corn starch 60, ammonium sulfate 4, sodium nitrate 2, magnesium sulfate 0.5, potassium dihydrogen phosphate 2, dipotassium hydrogen phosphate 2, chlorine Calcium 0.1;

[0031] The Monascus liquid seeds in the logarithmic growth phase were inserted into a 500mL Erlenmeyer flask containing 50mL of the basic fermentation medium at an inoculation volume of 10% by volume, and fermented in a shaker flask at a speed of 180r / min and a temperature of 30°C. Culture 8d. After the end, the color values ​​of the monascus yellow pigments of the eight strains sjs-6, CICC 40225, CICC 40937, CICC 5042, CGMCC 3.4701, CGMCC 3.4652, CGMCC 3.465, and CGMCC 3.4649 were measured to be 50U / mL, 32U / mL, 26U / mL, 24U / mL, 42U / mL, 28U / ...

Embodiment 2

[0033] Select Monascus purple sjs-6, CICC number 40225, CICC number 40937, CICC number 5042 Monascus purple, and CGMCC number 3.4701, CGMCC number 3.4652, CGMCC number 3.465, CGMCC number 3.4649 Monascus red is a shake flask strain, and its fermentation basic medium (g / L): corn starch 60, ammonium sulfate 4, sodium nitrate 2, magnesium sulfate 0.5, potassium dihydrogen phosphate 2, dipotassium hydrogen phosphate 2, chlorine Calcium 0.1;

[0034] The liquid seeds of Monascus in the logarithmic growth phase were placed in a 500mL Erlenmeyer flask containing 50mL of fermentation basic medium at an inoculation volume of 10% by volume, and 1g / L of span-80 and Tween were added at the beginning of fermentation. -20, TritonX-100, and PEG were fermented in shake flasks for 8 days at a rotational speed of 180 r / min and a temperature of 30°C. After the end, the color value of the red yeast yellow pigment was measured respectively, and the results are shown in Table 1.

[0035] Table 1 ...

Embodiment 3

[0038] Select Monascus purple sjs-6, CICC numbering is 40225, CICC numbering is 40937, CICC numbering is 5042 Monascus purple as shake flask strain, its fermentation basic medium (g / L): cornstarch 60, sulfuric acid Ammonium 4, sodium nitrate 2, magnesium sulfate 0.5, potassium dihydrogen phosphate 2, dipotassium hydrogen phosphate 2, calcium chloride 0.1;

[0039]The Monascus liquid seeds in the logarithmic growth phase were inserted into a 500mL Erlenmeyer flask equipped with 50mL fermentation basic medium with an inoculum size of 10% by volume, and 20mL of the in-situ extraction phase of glycerolipids was added (the extraction phase was 10 parts large Soybean oil, 8 parts of corn oil, 1 part of tricaprylic acid glyceride, 0.3 part of dicaprylic acid glyceride, and 0.2 part of caprylic glyceride) were shaken for 8 days at a rotation speed of 180 r / min and a temperature of 30 ° C. After the end, the color values ​​of monascus yellow pigment were measured as 210U / mL, 160U / mL, 1...

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Abstract

The invention discloses a method for producing a monascus yellow pigment by promoting liquid-state fermentation of monascus and belongs to the technical field of microorganism fermentation. The method comprises the following steps: after inoculating a monascus strain culture solution into a liquid-state culture medium, fermenting at 30 DEG C for 6d to 8d; adding a surfactant into a fermentation culture solution within 72h after fermentation is started, so as to promote the synthesis of an active substance, namely the monascus yellow pigment, in a growth process of the monascus. According to the method disclosed by the invention, a biosynthesis capability of the monascus yellow pigment by liquid-state fermentation of the monascus can be improved through effective regulation; the concentration of a target product with a high additional value, which is synthesized by the fermentation, can be improved through relatively low additional investment; the method is convenient and practical and has great economic benefits.

Description

technical field [0001] The invention relates to a method for promoting the production of monascus yellow by liquid-state fermentation of Monascus bacterium, and belongs to the technical field of microbial fermentation. Background technique [0002] At present, microbial fermentation and plant extraction are the two main methods for producing natural yellow pigment. Plant-derived natural yellow pigments such as gardenia yellow, safflower yellow, curcumin, corn yellow, orange peel yellow, pumpkin yellow, etc. These plant-derived pigments face limitations in various aspects during the production process. On the one hand, organic reagents are used in the extraction process, the cost is high, and the output and application are limited. On the other hand, its seasonality is very strong, and its production will lead to low utilization of equipment under the influence of seasons, resulting in waste of resources. On the contrary, the use of microbial fermentation to produce natural ...

Claims

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Application Information

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IPC IPC(8): C12P17/18C12R1/645
CPCC12P17/181
Inventor 张薄博吕俊许赣荣陈磊钱高飞
Owner JIANGNAN UNIV
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