A kind of Monascus purple bacterium and application thereof

A purple monascus and monascus technology, applied in the preparation of fungi, microorganisms, alcoholic beverages, etc., can solve problems such as affecting the safety of brewed food, tumors, and citrinin-induced mutations, and improve the color of wine. Effect

Active Publication Date: 2020-12-04
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Monascus will produce citrinin in the process of metabolism, citrinin may induce mutations, cause tumors, and affect the safety of brewed food

Method used

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  • A kind of Monascus purple bacterium and application thereof
  • A kind of Monascus purple bacterium and application thereof
  • A kind of Monascus purple bacterium and application thereof

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Experimental program
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Embodiment Construction

[0021] In order to describe the technical content, structural features, objectives and effects of the present invention in detail, the following will be described in detail in conjunction with specific embodiments.

[0022] 1. Screening of Monascus purple FJMR36

[0023] 1 Materials and methods

[0024] 1.1 Materials

[0025] 1.1.1 Separation of sample sources

[0026] The red yeast rice starter commonly used in the brewing of red yeast rice wine or the soil samples of the red yeast rice preparation site were collected by our laboratory staff from Fujian, Guangdong, Zhejiang and other places.

[0027] 1.1.2 Source of control strains

[0028] (1) Monascus purpureus 41450: purchased from China Industrial Microorganism Culture Collection Management Center, hereinafter referred to as 41450;

[0029] (2) Monascus purpureus FM23: Provided by Fujian Gutian Institute of Microbiology, it is one of the commonly used strains in the production of red yeast rice wine, hereinafter refer...

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Abstract

The invention provides a kind of Monascus purpureus, which is classified as Monascus purpureus (Monascus purpureus) FJMR36; it is preserved by China Center for Type Culture Collection (CCTCC), and the preservation number is NO: M2017313. The invention also provides a red yeast fermenting agent containing Monascus purple bacterium FJMR36, the application of the Monascus purple yeast FJMR36 in brewing red yeast rice wine, and a brewing method of the red yeast rice yellow wine. The color production level of this strain is significantly higher than the color value of alcohol-soluble pigments produced by the metabolism of other Monascus at home and abroad, and the yield of citrinin is low. biotransformation utilization.

Description

technical field [0001] The invention belongs to the technical field of microbes, and in particular relates to a Monascus purple bacterium and an application thereof. Background technique [0002] Yellow rice wine in China is one of the oldest drinking wines in the world, and occupies an important seat in the world's three major brewed wines (rice wine, wine and beer). Red yeast rice wine has distinctive effects because of the addition of red yeast rice for fermentation. In addition, red yeast rice is also used in the brewing of soy sauce, vinegar, etc., and has a certain contribution to the flavor, color and functional components of the brewing substrate. Monascus will produce citrinin in the process of metabolism, citrinin may induce mutations, cause tumors, and affect the safety of brewed food. [0003] In the process of brewing rice wine, etc., due to the pigment produced by the fermentation of red yeast rice, the fermentation substrate has a special color, and the exce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/022C12R1/645
CPCC12G3/02C12N1/145C12R2001/645
Inventor 任香芸何志刚林晓姿梁璋成林晓婕李维新苏昊
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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