Monascus purpureus Z-27 with high yield of lovastatin and application thereof

A technology of purple monascus and starter, applied in application, fungi, vinegar preparation and other directions, can solve the problems of high cost and low yield, and achieve the effects of improving color, content and performance.

Active Publication Date: 2021-07-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the industrialized production of lovastatin and monascus pigment in my country generally has problems such as low yield and high cost, so the breeding of fine functional red yeast strains with high yield of lovastatin is a key factor in industrial production and has important practical significance

Method used

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  • Monascus purpureus Z-27 with high yield of lovastatin and application thereof
  • Monascus purpureus Z-27 with high yield of lovastatin and application thereof
  • Monascus purpureus Z-27 with high yield of lovastatin and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: UV mutagenesis and screening

[0035] Step 1, the preparation of starting bacterial strain spore liquid:

[0036] Inoculate the original Monascus strain on PDA medium, culture it at 28°C for 7 days, scrape off the mycelia and spores with an inoculation shovel, and transfer it to a conical flask filled with 30 mL of sterile water. The bottom of the conical flask is covered with small glass Beads, shaken at 180r / min for 20min, fully break up the spores and filter through 2 layers of sterile lens tissue to make a uniform spore suspension. The final dilution adjustment makes the spore concentration 10 6 individual / mL suspension.

[0037] Step 2, determination of ultraviolet mutagenesis time:

[0038] Turn on the ultraviolet lamp for 30 minutes to stabilize the light wave, draw 5 mL of the spore suspension into a sterile petri dish in a light-proof aseptic operating table, and place it on a magnetic stirrer, add a sterilized pin into the petri dish, turn on ...

Embodiment 2

[0049] Embodiment 2: the preparation of red yeast rice starter

[0050] Streak Monascus Z-27 on the wort slope, culture at 25-30°C for 7-10 days, and cultivate until the Monascus grows spores. Wash the spores on the slope with 0.1% sterile Tween water, soak 100g of indica rice for 2 hours, transfer it to a 1000mL conical flask, sterilize it at 121°C and 0.08MPa for 20 minutes, beat the rice grains while they are hot, and add sterile Adjust the water content to 40% to 50% to obtain the indica rice fermentation medium, and inoculate 10 6 spores / g (dry weight of rice) were inoculated in the indica rice fermentation medium cooled to room temperature, and after mixing, the medium was stacked to a corner of the bottle, and cultured at 28-30°C for 24-48 hours, then shaken and flattened; The flask is shaken 1 to 2 times every 18-24 hours, and the fermentation is completed in 14-18 days, and the red yeast rice starter is prepared.

Embodiment 3

[0051] Example 3: Application of Monascus fermenting agent prepared by Monascus purple Z-27 in Monascus yellow wine

[0052] Red yeast rice wine brewing by using the red yeast yeast ferment prepared by Monascus purple:

[0053] Based on glutinous rice (mass g), mix steamed rice (140%), activated yeast (10%), wheat koji (5%), red yeast rice (8%), water (123%), etc. material. The pre-fermentation was carried out at 28°C for 4 days, and raking was carried out every day; the post-fermentation was carried out at 15°C for 20 days, and the raking interval was 2 days. After the fermentation is finished, squeeze out the raw wine, sterilize it in a water bath at 80°C for 30 minutes, and seal it after cooling. Sampling was taken to detect alcohol content, pH, total acid, amino acid nitrogen, lovastatin, color value, citrinin and other indicators in the wine sample.

[0054] After testing, the alcohol content of the wine reached 13.5% vol, pH 4.32, total acid content 4.73g / L, amino aci...

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Abstract

The invention discloses monascus purpureus Z-27 with high yield of lovastatin and application thereof, and belongs to the technical field of fermentation engineering and biology. The monascus purpureus which is improved in the aspects of lovastatin yield, monascus pigment synthesis, stability and the like and does not produce citrinin is obtained through ultraviolet mutagenesis screening. When the monascus purpureus is used for preparing the monascus leavening agent through solid-state fermentation, the yield of lovastatin can reach 20-24 mg/g, the color value can reach 3000-3200 mu/g, the lovastatin yield and the color value are both in a high level, and no citrinin is detected. When the strain or the leavening agent is applied to preparation of fermented food such as yellow wine, thick broad-bean sauce, soy sauce, table vinegar and bread, citrinin is not detected, and the yield of lovastatin can reach 40.70 mg/g. The monascus purpureus Z-27 has a wide industrial application prospect.

Description

technical field [0001] The invention relates to a Monascus purple strain Z-27 with high yield of lovastatin and application thereof, belonging to the fields of fermentation engineering and biotechnology. Background technique [0002] Red yeast rice is a characteristic traditional fermented food created by our ancestors, which integrates various food and medicine functions. Red yeast rice is a unique kind of koji fermented by Monascus bacterium with rice as the main raw material. It is not only rich in natural red pigment, but also has medicinal and health care value. It is mainly used in wine making, medicine and food additives. Monascus, a unique fermentation strain in red yeast rice, metabolizes and produces a variety of physiologically active substances beneficial to the human body during the fermentation process. For example, lovastatin is a functional ingredient in red yeast rice that has attracted much attention. Lovastatin has always been widely valued and praised fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12J1/04C12G3/02A23L29/00A23L7/104A23L11/50A23L27/50A21D8/04C12R1/645
CPCC12N1/14C12J1/04C12G3/02A23L29/065A23L7/104A23L27/50A21D8/045A23V2002/00A23V2250/616A23V2250/61A23V2250/606Y02P60/87
Inventor 毛健刘双平吴玉峰
Owner JIANGNAN UNIV
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