Monascus purpureus JCT-4(W) achieving high yield of acid monacillin K and low yield of citrinin and application

A technology of Monascus purpura and red yeast rice, applied in the field of production of functional red yeast rice, can solve the problems of carcinogenicity, toxic side effects, nephrotoxicity, etc., and achieve the effect of reducing the content and ensuring the safety of fermented products

Active Publication Date: 2017-12-15
湖北佳成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Monacolin K produced by the fermentation method of Aspergillus terreus has a lactone structure, which produces toxic side effects, causes rhabdomyolysis and pain, and also increases the burden on the liver and kidneys
Although Monacolin K from Monascus fermentation source can solve this problem well, and there are many other health functions, the Monacolin K

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Bacteria Monascus purpureus JCT-4(W) Monascus purpureus JCT-4(W) liquid seed culture, 500ml Erlenmeyer flask, liquid volume 300ml, glucose 5.20%, beef extract 1.4%, peptone 0.41%, NaNO 3 0.70%, MgSO 4 0.44%, pH 6.1, sterilized at 121°C for 30 minutes, inoculum size 5% slanted seeds, culture temperature 30°C, shaker speed 220rpm, culture time 48h. Solid culture, 1000ml Erlenmeyer flask, steamed indica rice 300g, yeast extract 2.80%, soybean cake powder 3.40%, acetic acid 2.10%, sterilized at 121°C for 30min, inoculated Erlenmeyer flask with 10% seeds, culture temperature 30°C, shake the bottle every day Turn the material once and cultivate for 8 days. After receiving and drying, citrinin K was not detected in the product, and the total Monacolin K content was 5.41‰ (acid + ester), of which the acid Monacolin K accounted for 90.01%.

Embodiment 2

[0039] Monascus purpureus JCT-4(W) liquid seed culture, 500ml Erlenmeyer flask, liquid volume 300ml, glucose 5.20%, beef extract 1.40%, peptone 0.41%, NaNO 3 0.70%, MgSO 4 0.44%, pH 6.1, sterilized at 121°C for 30 minutes, inoculum size 5% slanted seeds, culture temperature 30°C, shaker speed 220rpm, culture time 48h. Solid culture, 1000ml Erlenmeyer flask, steamed indica rice 300g, yeast extract 2.80%, soybean cake powder 3.40%, acetic acid 2.10%, sterilized at 121°C for 30min, inoculated Erlenmeyer flask with 10% seeds, culture temperature 30°C, shake the bottle every day Turn the material once and cultivate for 15 days. After receiving and drying, citrinin K was not detected in the product, and the total Monacolin K content was 14.62‰ (acid form + ester form), of which the acid form Monacolin K accounted for 78.57%.

Embodiment 3

[0041] Bacteria Monascus purpureus JCT-4(W) Monascus purpureus JCT-4(W) liquid seed culture, 500ml Erlenmeyer flask, liquid volume 300ml, glucose 5.20%, beef extract 1.4%, peptone 0.41%, NaNO 3 0.70%, MgSO 4 0.44%, pH 6.1, sterilized at 121°C for 30 minutes, inoculum size 5% slanted seeds, culture temperature 30°C, shaker speed 220rpm, culture time 48h. Solid culture, 1000ml Erlenmeyer flask, steamed indica rice 300g, yeast extract 2.80%, soybean cake powder 3.40%, acetic acid 2.10%, sterilized at 121°C for 30min, inoculated Erlenmeyer flask with 10% seeds, culture temperature 30°C, shake the bottle every day Turn the material once and cultivate for 40 days. After receiving and drying, the citrininin content in the product was 14.98 μg / kg, and the total Monacolin K content was 51.43‰ (acid + ester), of which the acid form Monacolin K accounted for 40.21%.

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PUM

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Abstract

The invention provides a strain of monascus purpureus JCT-4(W) achieving high yield of acid monacillin K and low yield of citrinin and application thereof. The preservation number of the strain of monascus purpureus JCT-4(W) is CCTCC (China Center For Type Culture Collection) NO:M2016781. The invention also provides a method for producing functional red kojic rice by fermenting the monascus purpureus and the obtained functional red kojic rice. The strain provided by the invention has the advantages that the content of the acid monacillin K in the functional red kojic rice can be improved; meanwhile, the content of the citrinin is reduced, so that the fermentation product of the monascus purpureus is safer.

Description

technical field [0001] The invention relates to the technical field of microbes, more specifically, to a Monascus purpura fungus with high yield of acid monacolin K and low yield of citrinin and a method for fermenting and producing functional red yeast rice by using the strain. Background technique [0002] Red yeast rice, also known as Shenqu, Danqu, and red yeast rice, is a unique rice yeast fermented with Monascus. It has a history of more than one thousand years in our country and is a great invention of our ancestors. Red yeast rice has the effects of digestion, blood circulation, spleen, blood pressure, blood fat, blood sugar, antibacterial, etc. [0003] Monacolin K (Monacolin K) is an ideal blood lipid-lowering drug, and it has two structures, namely lactone structure and acid structure. The production strains of Monacolin K include Aspergillus terreus and Monascus. Monacolin K derived from the fermentation of Aspergillus terreus is a prescription drug developed ...

Claims

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Application Information

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IPC IPC(8): C12N1/14A23L7/104C12R1/645
CPCA23L7/104C12N1/14C12N1/145C12R2001/645
Inventor 姚继承
Owner 湖北佳成生物科技有限公司
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