A kind of culture medium and fermentation method for improving functional red yeast rice monacolin K content

The technology of a functional red yeast rice and a fermentation method is applied in the culture medium and the field of fermentation for improving the content of functional red yeast yeast MonacolinK, which can solve the problems of complex components, containing allergens, and high cost of raw materials, and achieves a simple fermentation method, simple components, low cost effect

Active Publication Date: 2022-07-26
NANJING TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Most of the existing functional media and fermentation methods of red yeast rice use rice as a single substrate. The components of the fermentation product are simple and do not require post-processing, but there is a problem of low yield of Monacolin K. The yield of Monacolin K in most published patents is generally 2-3mg / g, and a few can reach 5-6mg / g; and fermented products that use rice compounded with other grains as a composite substrate, although they may have a relatively high Monacolin K content
However, its ingredients are complex, and there are safety hazards such as uncomfortable taste and allergens, and the cost of raw materials is relatively high.

Method used

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  • A kind of culture medium and fermentation method for improving functional red yeast rice monacolin K content
  • A kind of culture medium and fermentation method for improving functional red yeast rice monacolin K content
  • A kind of culture medium and fermentation method for improving functional red yeast rice monacolin K content

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The medium components are: rice, soybean meal, glycerol, and L-glutamic acid. The amount of soybean meal is 1.5%, the amount of glycerol is 1.5%, and the amount of L-glutamic acid is 0.5% based on the weight of 100 parts of rice.

[0029] 1) Preparation of strain activation solution

[0030] The Monascus purpureus MY-21 strain was inoculated on PDA medium and cultured at 32°C for 7 days for activation. Elute the spores on the medium with sterile water, shake them up, and make a concentration of 10 6 cfu / mL of spore suspension. The spore suspension was inoculated into the liquid seed medium at 5% of the inoculum amount, and cultured with shaking at 32° C. and 180 r / min for 48 hours to obtain the Monascus purpureus strain activation solution.

[0031] The components of liquid seed medium are: glucose 60g / L, peptone 25g / L, corn meal 10g / L, NaNO 3 2g / L, K 2 HPO 4 1g / L, MgSO 4 .7H 2 O1g / L, natural pH, sterilized at 121℃ for 20min.

[0032] 2) Preparation of fermentat...

Embodiment 2

[0040] The medium components are: rice, soybean meal, glycerol, and L-glutamic acid. The amount of soybean meal is 2%, the amount of glycerol is 1.5%, and the amount of L-glutamic acid is 0.65% based on 100 parts of rice.

[0041] 1) Preparation of strain activation solution

[0042] The Monascus purpureus MY-21 strain was inoculated on PDA medium and cultured at 32°C for 7 days for activation. Elute the spores on the medium with sterile water, shake them up, and make a concentration of 10 6 cfu / mL of spore suspension. The spore suspension was inoculated into the liquid seed medium at 5% of the inoculum amount, and cultured with shaking at 32° C. and 180 r / min for 48 hours to obtain the Monascus purpureus strain activation solution.

[0043] The components of liquid seed medium are: glucose 60g / L, peptone 25g / L, corn meal 10g / L, NaNO 3 2g / L, K 2 HPO 4 1g / L, MgSO 4 .7H 2 O1g / L, natural pH, sterilized at 121℃ for 20min.

[0044] 2) Preparation of fermentation medium

[...

Embodiment 3

[0052] The medium components are: rice, soybean meal, glycerol, and L-glutamic acid. The amount of soybean meal is 1.75%, the amount of glycerol is 1.5%, and the amount of L-glutamic acid is 0.75% based on the weight of 100 parts of rice.

[0053] 1) Preparation of strain activation solution

[0054] The Monascus purpureus MY-21 strain was inoculated on PDA medium and cultured at 32°C for 7 days for activation. Elute the spores on the medium with sterile water, shake them up, and make a concentration of 10 6 cfu / mL of spore suspension. The spore suspension was inoculated into the liquid seed medium at 5% of the inoculum amount, and cultured with shaking at 32° C. and 180 r / min for 48 hours to obtain the Monascus purpureus strain activation solution.

[0055] The components of liquid seed medium are: glucose 60g / L, peptone 25g / L, corn meal 10g / L, NaNO 3 2g / L, K 2 HPO 4 1g / L, MgSO 4 .7H 2 O1g / L, natural pH, sterilized at 121℃ for 20min.

[0056] 2) Preparation of ferment...

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PUM

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Abstract

The invention discloses a culture medium and a fermentation method for increasing the content of functional red yeast rice Monacolin K. The culture medium has simple components, low cost, simple fermentation method, and the obtained functional red yeast rice has high purity, no impurities and high content of Monacolin K. . The medium for improving the content of functional Monascus Monacolin K of the present invention comprises the following components: rice, soybean meal, glycerol, and L-glutamic acid, and the amount of soybean meal is 1.5~100 parts by weight of rice. 2%, the amount of glycerol is 1.5%, and the amount of L-glutamic acid is 0.5-0.75%.

Description

[0001] Field of Invention [0002] The invention relates to a culture medium and a fermentation method, in particular to a culture medium and a fermentation method for improving the content of functional red yeast Monacolin K. Background technique [0003] Red yeast rice is made from non-sticky rice and solid-state fermentation of red yeast rice. Mainly produced in Fujian, it is also called Fuqu and Danqu. Red yeast rice has been used in medicine and food for at least two thousand years in China. Monascus is mainly used in brewing, vinegar, fermented bean curd, food coloring and as traditional Chinese medicine in China. In 1979, Japanese scholar Endo Akira discovered and extracted Monacolin K (Monacolin K), an active substance that inhibits cholesterol synthesis, from the culture solution of Monascus. majority direction. In addition, fermented red yeast rice also contains secondary metabolites such as pigments, choline, flavonoids, and DHA, which have the effects of loweri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12P17/06C12N1/14C12R1/66
CPCC12P17/06C12N1/14
Inventor 洪厚胜于卓然陈程鹏
Owner NANJING TECH UNIV
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