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Method method for controlling monascus to produce monascus pigment by utilizing tea polyphenols

A technology of Monascus pigment and Monascus, which is applied in the field of regulating and controlling the pigment production of Monascus, can solve problems such as the yield of unseen Monascus pigment, and achieve the effect of improving the overall value and the total amount.

Inactive Publication Date: 2017-07-28
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] In many studies or patents, the antioxidant properties of tea polyphenols are used as a color-protecting agent for monascus pigments, or other antioxidants are added during the fermentation process, but there is no information about tea polyphenols regulating the fermentation process of Monascus to increase the production of monascus pigments Related patents or research

Method used

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  • Method method for controlling monascus to produce monascus pigment by utilizing tea polyphenols
  • Method method for controlling monascus to produce monascus pigment by utilizing tea polyphenols
  • Method method for controlling monascus to produce monascus pigment by utilizing tea polyphenols

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Monascus strain FZU-MP1501 (disclosed in patent 201610872709.X) was isolated and purified from Fujian red koji by our research institute, and was identified as belonging to Monascus purple.

[0038] The formula of PDA medium is as follows: Weigh 200g of peeled potatoes, cut into cubes, add water and boil for more than 30min, then filter with 8 layers of gauze, add 20g of glucose and 18g of agar to the filtrate, dissolve and mix well, distill water to 1000mL, After aliquoting, sterilize at 121°C for 20 minutes.

[0039] The composition of the seed medium is: indica rice flour 35.00g / L, glucose 12.00g / L, soybean flour 12.00g / L, NaNO 3 1.00g / L, KH 2 PO 4 1.00g / L, MgSO 4 ·7H 2 O 0.50g / L, the rest is deionized water, sterilized at 121°C for 20min.

[0040] The composition of the fermentation medium is: monosodium glutamate 22.33g / L, ammonium sulfate 9.72g / L, indica rice flour 30.00g / L, potassium dihydrogen phosphate 3.00g / L, manganese sulfate monohydrate 0.07g / L, magnes...

Embodiment 2

[0044] Monascus strain FZU-MP1501 (disclosed in patent 201610872709.X) was isolated and purified from Fujian red yeast rice by our research institute, and was identified as belonging to Monascus purple.

[0045] The formula of PDA medium is as follows: Weigh 200g of peeled potatoes, cut into cubes, add water and boil for more than 30min, then filter with 8 layers of gauze, add 20g of glucose and 18g of agar to the filtrate, dissolve and mix well, distill water to 1000mL, After aliquoting, sterilize at 121°C for 20 minutes.

[0046]The composition of the seed medium is: indica rice flour 30.00g / L, glucose 10.00g / L, soybean flour 10.00g / L, sodium nitrate 0.80g / L, potassium dihydrogen phosphate 0.80g / L, magnesium sulfate heptahydrate 0.20g / L , and the rest is deionized water, sterilized at 121°C for 20min.

[0047] The composition of the fermentation medium is: monosodium glutamate 18.00g / L, ammonium sulfate 7.32g / L, indica rice flour 25.00g / L, potassium dihydrogen phosphate 2.5...

Embodiment 3

[0051] The strain Monascus strain L used in this example has been disclosed in patent 201310034337.X.

[0052] The formula of PDA medium is as follows: Weigh 200g of peeled potatoes, cut into cubes, add water and boil for more than 30min, then filter with 8 layers of gauze, add 20g of glucose and 18g of agar to the filtrate, dissolve and mix well, distill water to 1000mL, After aliquoting, sterilize at 121°C for 20 minutes.

[0053] The composition of the seed medium is: indica rice flour 40.00g / L, glucose 15.00g / L, soybean flour 15.00g / L, sodium nitrate 1.2g / L, potassium dihydrogen phosphate 1.20g / L, magnesium sulfate heptahydrate 0.80g / L , and the rest is deionized water, sterilized at 121°C for 20min.

[0054] The composition of the fermentation medium is: monosodium glutamate 25.00g / L, ammonium sulfate 12.00g / L, indica rice flour 32.00g / L, potassium dihydrogen phosphate 3.20g / L, manganese sulfate monohydrate 0.08g / L, magnesium sulfate heptahydrate 0.80g / L, glucose 15.00...

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Abstract

The invention provides a method for controlling monascus to produce a monascus pigment by utilizing tea polyphenols. The method comprises the following steps of strain activation, seed liquid preparation and fermentation, wherein tea polyphenols are added to a fermentation medium. The pigment production in a fermentation broth can be obviously improved by adding the tea polyphenols, and the content of citrinin is not increased.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and more specifically, the invention relates to a method for using tea polyphenols to regulate the pigment production of Monascus. Background technique [0002] Monascus is a small filamentous saprophytic fungus, which can produce secondary metabolites with physiological activity during the fermentation process, including monascus pigment, lovastatin compounds (Monacolin K), γ-aminobutyric acid ( GABA), ergosterol, bioflavonoids, etc., have many health benefits. The most unique and functionally rich component among these secondary metabolites is monascus pigment. It has bright colors and strong ability to color proteins. A large number of research data show that Monascus pigment has physiological activities such as antibacterial and antiseptic, anti-oxidation, anti-inflammation, lowering blood fat, regulating blood sugar, and preventing arteriosclerosis. [0003] Tea polyphenols, also know...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12R1/645
CPCC12P1/02C12N1/145C12R2001/645
Inventor 倪莉朱晓萍刘志彬
Owner FUZHOU UNIV
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