A method and application of Monascus purple bacterium and its co-fermentation to produce lovastatin

A technology of Monascus purple bacteria and strains, applied in the direction of microorganism-based methods, biochemical equipment and methods, bacteria, etc., can solve problems such as few reports, achieve the effect of improving color, increasing product value, and improving fermentation efficiency

Active Publication Date: 2021-11-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few reports on the application of microbial co-fermentation mode to the solid-state fermentation of Monascus purple

Method used

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  • A method and application of Monascus purple bacterium and its co-fermentation to produce lovastatin
  • A method and application of Monascus purple bacterium and its co-fermentation to produce lovastatin
  • A method and application of Monascus purple bacterium and its co-fermentation to produce lovastatin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1: Screening and identification of high-yield lovastatin strains in red yeast rice

[0034] Step 1, sample collection and processing:

[0035] Red yeast rice was collected from Gutian County, Ningde City, Fujian Province, and the collected red yeast rice was stored in sealed sterile plastic bags at 4°C. Weigh 5 g of red yeast rice, grind it into powder in a sterile mortar, place it in a 95 mL Erlenmeyer flask of sterile saline with glass beads, and shake it on a shaker for 30 min. followed by serial dilution.

[0036] PDA medium: 200 grams of potatoes, 20 grams of glucose, 15-20 grams of agar, 1000 ml of distilled water, natural pH, sterilized at 121°C for 15 minutes.

[0037] Step 2, screening of strains:

[0038] Under the aseptic operating environment, shake the Erlenmeyer flask evenly, draw 5mL of bacterial suspension from it and perform serial gradient dilution with sterile water to obtain 10 -2 、10 -3 、10 -4 、10 -5 、10 -6 、10 -7 times sample dilue...

Embodiment 2

[0049] Embodiment 2: co-fermentation of Saccharomyces cerevisiae and Monascus to prepare Monascus starter

[0050] Preparation of starter cultures containing Saccharomyces cerevisiae and Monascus. The Saccharomyces cerevisiae CCTCC NO:M 2015119 has been disclosed in the patent with publication number CN104911116B.

[0051] Saccharomyces cerevisiae CCTCC NO:M 2015119 was inoculated into potato dextrose water liquid medium, and cultured at 28±2°C for 24-32 hours to obtain the fermentation broth.

[0052] Use the sterile inoculation loop to scrape the Monascus strains in the preservation tube and streak them on the wort slope. Cultivate at 30°C for 7 days until Monascus grows spores.

[0053] Wash the spores on the slope with 0.1% sterile Tween water, soak 30g of indica rice for 2 hours, transfer to a 250mL Erlenmeyer flask, seal and sterilize at 121°C, 0.08MPa for 20 minutes, beat the rice grains while hot, and inoculate for 10 6 spores / g (dry weight of rice) were inoculated ...

Embodiment 3

[0054] Embodiment 3: Lactic acid bacteria and Monascus co-fermentation prepare Monascus starter

[0055] Taking Lactobacillus plantarum as an example, a starter containing Lactobacillus plantarum and Monascus was prepared. The Lactobacillus plantarum is Lactobacillus plantarum CGMCC No.8097, which has been disclosed in a patent with publication number CN103421723B.

[0056] Inoculate lactic acid bacteria into potato dextrose water liquid culture medium and culture at 28±2°C for 24-32 hours to obtain the fermentation broth.

[0057] Use the sterile inoculation loop to scrape the Monascus strains in the preservation tube and streak them on the wort slope. Cultivate at 30°C for 7 days until Monascus grows spores.

[0058] Wash the spores on the slope with 0.1% sterile Tween water, soak 30g of indica rice for 2 hours, transfer to a 250mL Erlenmeyer flask, seal and sterilize at 121°C, 0.08MPa for 20 minutes, beat the rice grains while hot, and inoculate for 10 6 spores / g (dry we...

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Abstract

The invention discloses a method and application of Monascus purple bacterium and its co-fermentation to produce lovastatin, belonging to the fields of fermentation engineering and biotechnology. The Monascus purple bacterium of the present invention has been preserved in the China Center for Type Culture Collection on December 20, 2018, with the preservation number CCTCC NO: M 2018910, and the preservation address is China. Wuhan. Wuhan University. The yield of lovastatin in the red yeast ferment prepared by the solid-state fermentation of the red yeast bacterium can reach 6-12 mg / g, and the color value can reach 1500-2500 μ / g, all of which are at a relatively high level and no citrinin is detected.

Description

technical field [0001] The invention relates to a method and application of Monascus purple bacterium and its co-fermentation method for producing lovastatin, belonging to the fields of fermentation engineering and biotechnology. Background technique [0002] Monascus is a small filamentous saprophytic fungus. The traditional production of red yeast rice is based on rice. After rice soaking, steaming, and cooling, it is inoculated with Monascus species, and then the product obtained by solid fermentation is red yeast rice. rice. Red yeast rice has been used in traditional food coloring, antisepsis and treatment of indigestion, diarrhea, spleen and stomach disharmony and other diseases in China for hundreds of years. During the fermentation process of red yeast rice, Monascus metabolizes to produce a variety of physiologically active substances. Lovastatin, as an effective substance for lowering plasma cholesterol in red yeast rice, was first reported in 1979 by Japanese pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12N1/20C12N1/18C12G3/022C12J1/04C12R1/645C12R1/25C12R1/07C12R1/865
CPCC12J1/04C12N1/14C12N1/18C12N1/20C12G3/022C12N1/145C12R2001/645
Inventor 毛健刘双平韩笑
Owner JIANGNAN UNIV
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