Method for increasing yield of monascus pigment by co-culturing monascus and aspergillus oryzae

A technology of co-cultivation of monascus pigments, applied in the field of microbial fermentation, can solve the problems of large difference in growth rate of yeast, limitation of production increase effect, difficulty in industrial promotion and application, etc., and achieve low production cost, simple operation and increased production Effect

Active Publication Date: 2021-07-16
HUAZHONG AGRI UNIV
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  • Abstract
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Problems solved by technology

However, this method has two disadvantages: (1) Yeast, as a single-celled microorganism, has difficulty in physical contact with the filamentous fungus Monascus, thereby limiting the effect of increasing production; (2) The growth rate of yeast is quite different from that of Monascus, making it difficult to Carry out industrial promotion and application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] 1. Prepare seed solution. Use an inoculation loop to pick the mycelium of Monascus or Aspergillus oryzae on the slant and put it on a fresh PDA slant for culture. The test tube equipped with the slant was cultivated at 28°C. Monascus was cultivated for 10 days, and Aspergillus oryzae was cultivated for 5 days. Then wash and dilute Monascus and Aspergillus oryzae with sterile water respectively. The specific dilution method is: add 5 mL of pre-sterilized and cooled distilled water to the test tube containing Monascus or Aspergillus oryzae, shake gently, and rinse repeatedly with sterile water Mycelium, which dissolves the spores into the water. The spore solution was then collected under sterile conditions, and the spore concentration was calculated under a microscope with a hemocytometer. Dilute Aspergillus oryzae spore liquid and Monascus spore liquid to 1×10 with fresh sterile water 5 individual / mL.

[0027] 2. Co-culture of Monascus and Aspergillus oryzae. Cultiv...

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Abstract

The invention belongs to the field of microbial fermentation, and particularly relates to a method for increasing the yield of monascus pigment by co-culturing monascus and aspergillus oryzae. The specific technical scheme is that the monascus and the aspergillus oryzae are co-cultured. The method is used for preparing the monascus pigment by co-culturing the monascus and the aspergillus oryzae for the first time. In co-culture, when aspergillus oryzae mycelia are in contact with monascus mycelia, the stimulation to the monascus mycelia is relatively mild, and related genes producing the monascus pigment in the monascus can be promoted to move more frequently, so that more monascus pigment is produced. The method provided by the invention effectively increases the yield of the monascus pigment, is simple to operate and low in production cost, and is very suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and in particular relates to a method for co-cultivating monascus and aspergillus oryzae to increase the output of monascus pigment. Background technique [0002] Monascus pigments are a type of azotone compounds produced by Monascus. These compounds have bright colors and can be divided into red, orange and yellow according to their colors. Monascus pigment, as a natural food coloring allowed in the national standard, is also one of the natural food colorings with high domestic sales. Monascus pigment can not only be used as food coloring, but also has various physiological functions and has medical potential. [0003] Currently, Monascus fermentation is the only way to produce Monascus pigment. However, the production efficiency of this method is not high enough. Therefore, it has become a research hotspot to improve the fermentation of Monascus to produce Monascus pigment by various me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02C12N1/14C12R1/69C12R1/66
CPCC12P1/02C12N1/14
Inventor 李牧易志强段雅丽刘佳玮
Owner HUAZHONG AGRI UNIV
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