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Method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of antioxidant

An anti-oxidant and liquid-state fermentation technology, applied in the direction of microorganism-based methods, biochemical equipment and methods, and adding compounds to stimulate growth, etc., can solve problems such as interfering with the diffusion process and increasing the output of monascus pigment, and achieve process stability Reasonable, safety-enhancing, and low-cost effects

Active Publication Date: 2017-07-21
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, antioxidants can interfere with the initiation and diffusion process of free radical chain reactions and protect cells from damage. Adding antioxidants to the medium can not only increase the production of monascus pigment, but also affect the color of mycelia and the content of citrinin , there are differences in the effects of different antioxidants and addition amounts on the fermentation results of red yeast rice

Method used

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  • Method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of antioxidant
  • Method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of antioxidant
  • Method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of antioxidant

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Embodiment 1

[0027] 1) Preparation of seed medium: Add 30g of indica rice flour, 14g of glucose, 14g of soybean flour, and NaNO per 1000mL of seed liquid medium. 3 1.3g, KH 2 PO 4 1.2g, MgSO 4 .7H 2 O 0.2g, dilute to 1000mL with deionized water, natural pH, subpackage the seed liquid medium in a Erlenmeyer flask or other autoclavable containers, and sterilize at 121°C for 20 minutes;

[0028] 2) Preparation of seed liquid: inoculate the activated Monascus on the slant on the potato dextrose agar medium, activate and cultivate it in a constant temperature incubator at 28°C for 8 days, and add sterile 0.85% saline to wash the Monascus spores after activation. Take it off to make a spore suspension, inoculate 8% (V / V) Monascus spore suspension into the seed medium, mix well, and culture on a shaker at a temperature of 28°C and a speed of 200r / min for 72 hours;

[0029] 3) Preparation of fermentation medium: 21g of monosodium glutamate, 10g of ammonium sulfate, 25g of indica rice flour, ...

Embodiment 2

[0033] 1) Preparation of seed medium: Add 35g of indica rice flour, 10g of glucose, 14g of soybean flour, and NaNO per 1000mL of seed liquid medium. 3 1.0g, KH 2 PO 4 0.8g, MgSO 4 .7H 2 O 0.4g, dilute to 1000mL with deionized water, natural pH, subpackage the seed liquid culture medium in a Erlenmeyer flask or other autoclavable containers, and sterilize at 121°C for 20 minutes;

[0034] 2) Preparation of seed liquid: Inoculate the activated Monascus spores on the potato dextrose agar medium, activate and cultivate them in a constant temperature incubator at 28°C for 6 days, and after activation, add sterile 0.85% saline to wash the Monascus spores. Take it off to make a spore suspension, inoculate 10% (V / V) Monascus spore suspension into the seed medium, mix well, and culture on a shaker at a temperature of 30°C and a speed of 200r / min for 60 hours;

[0035]3) Preparation of fermentation medium: 22.5g of monosodium glutamate, 9.5g of ammonium sulfate, 30g of indica rice...

Embodiment 3

[0039] 1) Preparation of seed medium: Add 30g of indica rice flour, 14g of glucose, 14g of soybean flour, and NaNO per 1000mL of seed liquid medium. 3 1.3g, KH 2 PO 4 1.2g, MgSO 4 .7H 2 O 0.2g, dilute to 1000mL with deionized water, natural pH, subpackage the seed liquid medium in a Erlenmeyer flask or other autoclavable containers, and sterilize at 121°C for 20 minutes;

[0040] 2) Preparation of seed liquid: inoculate the activated Monascus on the slant on the potato dextrose agar medium, activate and cultivate it in a constant temperature incubator at 28°C for 8 days, and add sterile 0.85% saline to wash the Monascus spores after activation. Take it off to make a spore suspension, inoculate 8% (V / V) Monascus spore suspension into the seed medium, mix well, and culture on a shaker at a temperature of 28°C and a speed of 200r / min for 72 hours;

[0041] 3) Preparation of fermentation medium: 21g of monosodium glutamate, 10g of ammonium sulfate, 25g of indica rice flour, ...

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Abstract

The invention provides a method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of an antioxidant. The method comprises the following steps: adding the antioxidant into a fermentation culture medium, and sterilizing to obtain a monascus fermentation culture medium; inoculating 2 to 10 percent of a V / V monascus seed culture solution into the fermentation culture medium; sufficiently and uniformly mixing and then carrying out shaking culture in a shaking table. Liquid fermentation of the monascus is realized by adding rutin, vitamin E or lipoic acid; the citrinin is reduced while the yield of pigment is increased, and the safety of a monascus product is improved.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and relates to a method for liquid fermenting Monascus low-yielding citrinin by adding an antioxidant from an external source. Background technique [0002] Monascus is a small saprophytic filamentous fungus. During the fermentation process, it can not only produce a variety of aromatic substances and hydrolytic enzymes and other primary metabolites, but also produce a series of polyketide compounds such as red Aspergillus, citrinin, etc. However, Monascus fermented to produce Monascus pigment and its genetic mycotoxin citrinin (citrinin) can not only cause teratogenicity, cause tumors, but also induce mutations, so that the consumption of red yeast rice products The safety has been questioned, which has seriously affected the global promotion of red yeast rice products. [0003] During the production of various red yeast products through the fermentation of Monascus, the two bottlenecks t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/38C12N1/14C12P1/02C12R1/645
CPCC12N1/14C12N1/38C12P1/02C12N1/145C12R2001/645
Inventor 倪莉陈丽玲刘志彬
Owner FUZHOU UNIV
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