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Method for preparing monascus polysaccharides by liquid state fermentation, and preparation product of monascus polysaccharides

A technology of red yeast polysaccharide and liquid fermentation, applied in the field of red yeast mycelium extract and red yeast polysaccharide, can solve the problems of high labor intensity, long cycle, cumbersome operation steps, etc., and achieve advanced production technology and high quality stability , the effect of simple operation steps

Pending Publication Date: 2017-07-07
广东省真红生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In addition to the above deficiencies in the production of functional red yeast rice by solid-state fermentation, there are also problems in that the process is complicated, and it mainly uses manual operations, with cumbersome operation steps, high labor intensity, long cycle time, and low quality stability. It is not suitable for large-scale production, it is difficult to realize automation and standardization, and it is difficult to carry out biomass detection, and the content of red yeast polysaccharide in the product is low

Method used

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Examples

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Effect test

preparation example Construction

[0051] (3) Preparation of production medium:

[0052] Culture the strains selected in step (2) with the following medium: slant medium, slant special medium, liquid shake flask medium;

[0053] Specifically, the preparation method of the slant medium is as follows: take 10-20 Be of wort juice as a general-purpose medium, boil it, put it into a test tube or an eggplant bottle in an amount of 40-70% by weight, sterilize, cool, and The strains selected in step (1) were inoculated, and cultured on the slant medium for 6-8 days;

[0054] The preparation method of the special slant medium is as follows: take 8-15% of soluble starch or rice flour calculated according to weight percentage, 0.1-0.3% of sodium nitrate, 2-3% of agar and mix with the remaining amount of water, boil, and step (1) The slant culture medium cultured in medium is filled into test tubes or eggplant bottles according to the weight ratio of 40-70%, sterilized, cooled, inoculated and cultured on the special slant...

Embodiment 1

[0087] (1) Prepare strain fermentation medium: prepare rice into strain fermentation medium;

[0088] (2) Preparation of strains: preparation of the mutagenized strain Monascus monascus ( Monascus anka Yang YZ2001) as a fermentation strain, the biological deposit number is: GDMCC 60124;

[0089] (3) Preparation of production medium:

[0090] Culture the strains selected in step (2) with the following medium: slant medium, slant special medium, liquid shake flask medium;

[0091] The preparation method of the slant medium is as follows: take wort juice 10Be as a general medium, boil it, put it into a test tube or an eggplant bottle in an amount of 40% by weight, sterilize, cool, and the selected one in step (1). Bacterial strain inoculation, and carry out the cultivation of slant medium for 6 days;

[0092] The preparation method of the special slant medium is as follows: take 8% of soluble starch or rice flour calculated according to weight percentage, 0.1% of sodium nitr...

Embodiment 2

[0111] (1) Prepare strain fermentation medium: prepare barley into strain fermentation medium;

[0112] (2) Preparation of strains: preparation of the mutagenized strain Monascus monascus ( Monascus anka Yang YZ2001) as a fermentation strain, the biological deposit number is: GDMCC 60124;

[0113] (3) Preparation of production medium:

[0114] Culture the strains selected in step (2) with the following medium: slant medium, slant special medium, liquid shake flask medium;

[0115] The preparation method of the slant medium is as follows: take wort juice 15Be as a general medium, boil it, put it into a test tube or an eggplant bottle in an amount of 50% by weight, sterilize, cool, and the selected one in step (1). Bacterial strain inoculation, and carry out the cultivation of slant medium for 7 days;

[0116] The preparation method of the special slant medium is as follows: take 10% of soluble starch or rice flour calculated according to weight percentage, 0.2% of sodium n...

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Abstract

The invention discloses a Monascus anka Yang YZ2001 which is preserved in the General Microbiological Culture Collection Center in Guangdong province on December 2, 2016, with microbiological preservation number of GDMCC 60124. Correspondingly, the invention also discloses a method for preparing monascus polysaccharides from the Monascus anka Yang YZ2001 by liquid state fermentation, and a preparation product of the monascus polysaccharides. By adopting method provided by the invention, the content of the monascus polysaccharides in a Monascus anka Yang YZ2001 extract can be up to 95-99%.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a mutagenized strain Monascus monascus, a method for producing red yeast polysaccharides by liquid fermentation of the mutagenized strain Monascus monascus, and red yeast rice prepared by the method Mycelium extract and Monascus polysaccharide. Background technique [0002] Our country is rich in resources of red yeast species, and red yeast rice plays an important role no matter it is used as food or medicine. The potential value of red yeast rice is great. In order to better serve mankind, we should actively use the pharmacology of red yeast rice to develop new products, especially the application of lovastatins in lowering cholesterol, reducing the occurrence of atherosclerosis, and preventing coronary pneumonia. Heart disease and other cardiovascular diseases. However, lovastatin is a prescription drug, and its toxic and side effects are very serious, so the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P19/04C08B37/00C12R1/645
CPCC08B37/0003C12N1/14C12P19/04C12N1/145C12R2001/645
Inventor 郑好轸杨晓暾
Owner 广东省真红生物科技有限公司
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