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Monascus strain Danxi-3

A technology of Monascus and strains, applied in the field of microorganisms, can solve problems such as poor taste, and achieve the effect of sweet taste and soft fragrance

Active Publication Date: 2007-05-16
义乌市丹溪酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims at the shortcomings that the red yeast rice produced in the prior art is used as a food additive, which has a poor taste and cannot meet the needs of modern people for food flavor and taste, and provides a Monascus strain Danxi-3, which is The food additives used in the production are fragrant and soft, and taste sweet; they can meet people's needs for food fragrance, taste and health for a long time

Method used

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  • Monascus strain Danxi-3

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Experimental program
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Effect test

Embodiment

[0022] Take Danxi-3 (Monascus strain Danxi-3) strains, pick a few strains with inoculation under sterile conditions (sterile room or ultra-clean workbench), and transfer them to sterilized Place the solid maltose agar medium in a petri dish and place it in an incubator at 25°C ± 1°C for activation and culture for 168 hours. Take out the strains that have been activated for 168 hours, under sterile conditions, insert the activated strains into the sterilized first-grade solid maltose agar medium in the same way, and cultivate at 25°C ± 1°C for 168 hours, that is, Danxi-3 first-class seeds.

[0023] A 500-ml glass conical flask was used, 100 ml of the prepared liquid maltose medium was put into it, and 15 pounds of it was sterilized for 30 minutes for use. Take Danxi-3 first-class seeds and inoculate them in a 500-ml glass triangular flask containing 100 ml of liquid maltose medium under aseptic conditions. After 168 hours of shaking at 25°C ± 1°C, it was used as secondary see...

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Abstract

The invention relates to a microorganism, in particular to a Monascus anka-3 capable of adding aromatic flavor to fermented goods and improving their tastes, which is screened in culture medium of rice fermented with red yeast grain stillage, and is preserved in SIPO designated China General Microbiological Culture Collection Center with a docket number of CGMCC No: 1407, the preservation date being June 10, 2005.

Description

technical field [0001] The invention relates to a microorganism, in particular to a Monascus strain Danxi-3 which can make fermented food rich in aroma and improve its taste. Background technique [0002] Food additives are required to improve the color, aroma and taste of food. There are four types of food additives according to their functions: one is to satisfy human sensory functions, that is, both color, aroma and taste are good; the other is nutritional function, such as in food Increase fat, protein, vitamins and minerals, etc., and strengthen calcium and zinc elements in milk powder; the third is health care function, and the fourth is antiseptic function. The color, taste and aroma of the original food itself are not necessarily attractive. By using food additives scientifically and rationally, the appearance and taste of food can be improved; food additives can be divided into natural additives and artificial additives, among which red yeast rice is a kind of natur...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12R1/66
Inventor 朱兰琴陈豪峰
Owner 义乌市丹溪酒业有限公司
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