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Method for promoting spore production of monascus through co-culture of saccharomycetes and monascus

A technology of Monascus and yeast, which is applied in the field of microbial reproduction, can solve the problems of weak spore production ability of Monascus, and it is difficult to significantly increase the spore production of Monascus, so as to increase the spore production of Monascus, reduce adverse effects, and promote The effect of Monascus sporulation

Pending Publication Date: 2022-04-26
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Monascus spores can be used in the production of red koji products, but there are few studies on spore production by solid-state fermentation of Monascus, and most of the methods reported to promote spore production by molds including Monascus are to optimize the spore production medium (carbon source , nitrogen source and inorganic salts, etc.) and culture conditions (medium temperature, medium pH value, inoculum size, etc.), some researchers have also reported the effect of light induction on sporulation
However, because the spore production ability of Monascus is generally weak, it is actually difficult to significantly increase the spore production of Monascus only through the optimization of the above solid-state spore production conditions.

Method used

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  • Method for promoting spore production of monascus through co-culture of saccharomycetes and monascus
  • Method for promoting spore production of monascus through co-culture of saccharomycetes and monascus

Examples

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Effect test

Embodiment 1

[0029] The co-cultivation of a kind of yeast and Monascus of the present embodiment promotes the method for sporulation of Monascus, comprising the steps:

[0030] (1) Preparation of seed solution

[0031] Preparation of two kinds of yeast seed liquids: with 2% inoculation amount, the SHBCC D54233 bacterial strain (directly purchased) and the ATCC 58045 bacterial strain (directly purchased) were inoculated into the McFarland medium, and shake culture at 30°C, 150r / min for a period of time for later use. Among them, the formula of McFarland's medium is: glucose 1g, yeast extract powder 2.5g, anhydrous sodium acetate 8.2g, potassium chloride 1.8g, fixed volume in 1L water; the shaking culture time of SHBCC D54233 strain is 20h, ATCC 58045 strain The shaking culture time is 32h.

[0032] Preparation of Monascus seed liquid: the concentration was 5×10 with 3% inoculum 6 The CFU / mL Monascus spore suspension was inoculated into the Monascus seed medium, and cultured with shaking ...

Embodiment 2

[0037] This embodiment is used to verify the impact of important parameters in the above-mentioned embodiment 1 method:

[0038] 1. Effect of co-cultivation of two strains of yeast and Monascus on spore production:

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Abstract

The invention relates to the technical field of microbial reproduction, and provides a method for promoting spore production of monascus by co-culture of saccharomycetes and monascus, i.e., mixing two types of Feibaiberg's yeasts according to an inoculation ratio of 1: 1, and co-culturing the obtained mixture and monascus on a flat plate. The method disclosed by the invention has the advantages that it is found for the first time that the Feibeijerzewalski yeast strain can generate heat-resistant substances for promoting spore production of the monascus, and a new method for promoting spore production of the monascus is established; by adopting the method disclosed by the invention, the sporulation quantity of monascus can be simply, conveniently, effectively and greatly increased.

Description

technical field [0001] The invention relates to the technical field of microorganism propagation, in particular to a method for co-cultivating yeast and monascus to promote sporulation of monascus. Background technique [0002] Monascus purpureus (Monascus purpureus Went.), Chinese alias red yeast rice, red rice, red rice, a genus of fungi Ascomycetes Aspergillus family fungi in the order Phytomycetes, exist in trees, soil and accumulations, etc., representative species such as Monascus purpureus, Monascus Anka, Monascus red, Monascus Buck, Monascus smoke, Monascus berry rust, Monascus red. [0003] Monascus spores can be used in the production of red koji products, but there are few studies on spore production by solid-state fermentation of Monascus, and most of the methods reported to promote spore production by molds including Monascus are to optimize the spore production medium (carbon source , nitrogen source and inorganic salts, etc.) and culture conditions (medium te...

Claims

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Application Information

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IPC IPC(8): C12N1/16C12N1/14C12R1/645
CPCC12N1/16C12N1/14
Inventor 付瑞燕谢娇娇
Owner ANHUI AGRICULTURAL UNIVERSITY
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