Monascus strain, application, functional plant-based artificial meat and preparation method of functional plant-based artificial meat
By using the preparation method of Aspergillus erythromycosis strain CSUFT-1 and functional plant-based artificial meat, the fermentation conditions were controlled, and the problems of insufficient yield of Monacorin K and side effects of lactone in the existing red chew were solved, achieving high efficiency, Safe acid structure Monacorin K production and product color combination.
Patent Information
- Application Number
- CN202411399119.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-09
- Publication Date
- 2024-12-20
AI Technical Summary
Among the existing red koji fermentation products, lactone-type monacorin K may cause liver and kidney burden and gastrointestinal symptoms during the transformation process, and the acid-type structure is insufficient, making it difficult to effectively reduce plasma cholesterol levels.
The preparation method of Aspergillus red CSUFT-1 and functional plant-based artificial meat is promoted by adding glacial acetic acid aqueous solution and Aspergillus red seed liquid to plant-based artificial meat, and fermentation is carried out in a variable temperature and control humidity and pH value. Growth and synthesis of monacorin K.
The production of acid-type structure Monacorin K has been significantly improved to reach 8.52mg/g, providing more efficient and safer lipid-lowering drugs and health foods, and the product has the color of meat, and its safety and efficiency have been improved.
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Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of microbial solid-state fermentation, and in particular to a Monascus strain, application, functional plant-based artificial meat and a preparation method thereof. Background Art
[0002] Red yeast rice is a fermentation product with a long history. Among them, the functional red yeast rice fermentation products mainly contain monacolin K (MK), which can present two types of structural conformations: acidic structure and lactone structure. Monacolin K with acidic structure is better than monacolin K with lactone structure because it can be more directly absorbed and utilized by the human body and has relatively less side effects on the liver. The acidic structure (3,5-dihydroxyvaleric acid) is the active form of monacolin K, which can competitively inhibit HMG-CoA reductase, thereby blocking the cholesterol synthesis pathway and reducing the cholesterol level in plasma; the lactone structure needs to consume hydroxyesterase in the body during the conversion process, and long-term use may increase the burden on the liver and kidneys, and may cause gastrointestinal symptoms such as abdominal pain, diarrhea, constipation, nausea, vomiting and indigestion. In addition, monacolin K can improve vascular elasticity, reduce peripheral vascular resistance, promote vasodilation, and help maintain the normal function of blood vessels, especially for patients who need to lower LDL-C levels.
[0003] In summary, in order to increase the production of monacolin K, especially to increase the production of acid-type monacolin K, it is necessary to develop a Monascus strain, application, functional plant-based artificial meat and preparation method thereof. Summary of the invention
[0004] The present invention aims to provide a Monascus strain, application, functional plant-based artificial meat and preparation method thereof. The specific technical scheme is as follows:
[0005] In a first aspect, the present invention provides a Monascus strain, the strain number of which is CSUFT-1, and which is a surviving strain; the classification name is Monascus ruber CSUFT-1; the preservation unit is the China Center for Type Culture Collection; the preservation unit code is CCTCC-China Center for Type Culture Collection; the preservation address is Wuhan University, Wuhan, China; the preservation date is July 1, 2024; and the preservation number is CCTCC NO: M 20241399.
[0006] In a second aspect, the present invention provides an application of a Monascus strain, and uses the Monascus strain in the preparation of functional plant-based artificial meat.
[0007] In a third aspect, the present invention provides a method for preparing a functional plant-based artificial meat, comprising:
[0008] Step S1, adding glacial acetic acid aqueous solution to the plant-based artificial meat, mixing, and sterilizing to obtain a plant-based artificial meat culture medium;
[0009] Step S2, activating the Monascus strain as claimed in claim 1 to obtain Monascus seed liquid, and inoculating the Monascus seed liquid into the plant-based artificial meat culture medium;
[0010] Step S3, preparing functional plant-based artificial meat by variable temperature fermentation; during the variable temperature fermentation, adjusting the humidity of the plant-based artificial meat culture medium to 65%-75% by using an aqueous solution of glacial acetic acid, and shaking the plant-based artificial meat culture medium at intervals.
[0011] Optionally, in step S1, the volume amount of the glacial acetic acid aqueous solution used is 30%-40% of the mass of the plant-based artificial meat; the volume concentration of the glacial acetic acid aqueous solution used in step S1 is 0.2%.
[0012] Optionally, in step S2, during inoculation, the volume of the Monascus seed liquid is 30%-40% of the mass of the plant-based artificial meat culture medium; the content of the Monascus strain in the Monascus seed liquid is 1×10 6 -1×10 7 CFU / mL.
[0013] Optionally, in step S3, the variable temperature fermentation includes: first, placing the inoculated plant-based artificial meat culture medium at a temperature of 28-32°C and a humidity of 70%-80% for the first light-proof fermentation for 2-3 days; in the first light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 10-14 hours; secondly, placing the plant-based artificial meat culture medium after the first light-proof fermentation at a temperature of 22-26°C and a humidity of 65%-75% for a second light-proof fermentation for 17-19 days; in the second light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 22-26 hours; in the second light-proof fermentation, the fermentation is stopped when the surface of the plant-based artificial meat culture medium appears dark red.
[0014] Optionally, in step S3, before the second light-shielded fermentation, the humidity of the plant-based artificial meat culture medium is adjusted to 65%-75% using an aqueous glacial acetic acid solution; the volume concentration of the aqueous glacial acetic acid solution used in step S3 is 0.2%.
[0015] Optionally, the preparation method further includes step S4, which is a drying treatment, wherein the plant-based artificial meat culture medium after the variable temperature fermentation is dried at a drying temperature of 40-50°C until the water content is less than 10%, thereby obtaining the functional plant-based artificial meat.
[0016] Optionally, the plant base in the plant-based artificial meat includes soybeans, wheat and peas.
[0017] In a fourth aspect, the present invention provides functional plant-based artificial meat prepared by the preparation method.
[0018] The application of the technical solution of the present invention has at least the following beneficial effects:
[0019] (1) The Monascus strain CSUFT-1 provided by the present invention can produce monacolin K with a relatively high acid structure content.
[0020] (2) The preparation method of the functional plant-based artificial meat provided by the present invention can not only present the color of meat, but also produce a large amount of monacolin K with an acidic structure, providing strong support for the development of more efficient and safer lipid-lowering drugs and health foods; specifically, the output of monacolin K is as high as 8.63 mg / g, the output of monacolin K with an acidic structure is as high as 8.52 mg / g, and the output of monacolin K with a lactone structure is 0.11 mg / g. In the preparation of functional plant-based artificial meat, step S1 is used to add an aqueous solution of glacial acetic acid to the plant-based artificial meat to adjust the initial pH required for the growth of Monascus, and then the plant-based artificial meat culture medium is fully sterilized by means of sterilization treatment; the aqueous solution of glacial acetic acid added in step S1 can also provide the Monascus seed liquid inoculated in step S2 with suitable fermentation humidity and pH value (3.5-4.5), thereby promoting the fermentation of the Monascus strain; in combination with the variable temperature fermentation treatment of step S3, the humidity of the plant-based artificial meat culture medium is adjusted to 65%-75% by using an aqueous solution of glacial acetic acid during the variable temperature fermentation, and the plant-based artificial meat culture medium is shaken at intervals, which can further promote the fermentation of the Monascus strain, so that the prepared functional plant-based artificial meat can present the color of meat; in addition, the entry of acetic acid molecules into the Monascus cells can promote the secondary metabolism of Monascus, which is beneficial to the growth of the Monascus strain of the present invention and the synthesis of monacolin K with a higher acid structure content. Among them, the glacial acetic acid aqueous solution added in step S1 and the glacial acetic acid aqueous solution used in step S3 to adjust the humidity of the plant-based artificial meat culture medium to 65%-75% are to accurately control the moisture content during the fermentation process of Monascus, thereby optimizing the growth conditions of Monascus and improving the production efficiency of Monacolin K. Specifically, in the early stage of Monascus fermentation, its basal metabolic activity is extremely sensitive to moisture conditions. Insufficient moisture content will significantly inhibit the growth rate of Monascus, thereby hindering the effective accumulation of biomass, and ultimately leading to a decrease in the yield of Monacolin K. On the contrary, if the moisture content is too high, the viscosity of the fermentation matrix will increase. This change not only limits the gas exchange in the culture environment, making it difficult for the culture to obtain sufficient oxygen, but also prevents the mycelium from penetrating into the matrix to fully absorb nutrients, thereby indirectly affecting the yield and quality of Monacolin K. Therefore, accurately controlling the moisture content during the fermentation process of Monascus is crucial to optimizing the growth conditions of Monascus and improving the production efficiency of Monacolin K. DETAILED DESCRIPTION
[0021] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention belong to the scope of protection of the present invention.
[0022] Embodiment 1:
[0023] A method for preparing a functional plant-based artificial meat, comprising:
[0024] Step S1, first wash the plant-based artificial meat (the plant-based in the plant-based artificial meat includes soybeans, wheat and peas; in this embodiment 1, wheat is preferred. Wash 3 times, drain the water, weigh 30g and put it in a 500mL fermentation bottle for standby; add glacial acetic acid aqueous solution to the plant-based artificial meat, mix (tap the fermentation bottle wall to make the glacial acetic acid aqueous solution evenly distributed on the surface of the plant-based artificial meat), and sterilize (seal the fermentation bottle with 8 layers of gauze, seal 1 layer of kraft paper on the gauze, and sterilize at 121°C for 30 minutes) to obtain a plant-based artificial meat culture medium. After the sterilization is completed, pat the plant-based artificial meat culture medium while it is hot and let it cool for standby; the volume amount of glacial acetic acid aqueous solution (volume unit is mL) is 30% of the mass of the plant-based artificial meat (mass unit is g); the volume concentration of glacial acetic acid aqueous solution is 0.2%;
[0025] Step S2, activating the Monascus strain to obtain Monascus seed liquid, specifically, after the Monascus strain is activated, it is transferred to a 90 mm PDA plate and cultured for 7 days at a temperature of 30° C. After the Monascus has grown all over the culture dish, 1 cm 2 The colonies of different sizes are placed in a 250 mL fermentation bottle containing 100 mL seed culture medium (the seed culture medium includes 60 g / L glucose, 20 g / L peptone and 30 g / L soluble starch), and placed in a constant temperature shaking incubator at 30°C and 180 rpm for 48 hours in the dark to obtain a Monascus seed solution; the Monascus seed solution is inoculated into the plant-based artificial meat culture medium; the strain number of the Monascus strain is CSUFT-1, the preservation number is CCTCC NO: M 20241399, the preservation date is July 1, 2024, and the preservation unit is China Center for Type Culture Collection; when inoculating, the volume of the Monascus seed solution (volume unit is mL) is 30% of the mass of the plant-based artificial meat culture medium (mass unit is g); the content of the Monascus strain in the Monascus seed solution is 1×10 6 -1×10 7 CFU / mL;
[0026] Step S3, preparing functional plant-based artificial meat by variable temperature fermentation; during the variable temperature fermentation, adjusting the humidity of the plant-based artificial meat culture medium to 65%-75% (specifically 70%) by using glacial acetic acid aqueous solution, and shaking the plant-based artificial meat culture medium at intervals.
[0027] In step S3, the variable temperature fermentation includes: first, placing the inoculated plant-based artificial meat culture medium at a temperature of 30°C and a humidity of 80% for the first light-proof fermentation for 3 days; in the first light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 12 hours; secondly, placing the plant-based artificial meat culture medium after the first light-proof fermentation at a temperature of 25°C and a humidity of 70% for a second light-proof fermentation for 17 days; in the second light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 24 hours; in the second light-proof fermentation, the fermentation is stopped when the surface of the plant-based artificial meat culture medium appears dark red.
[0028] In step S3, before the second light-shielded fermentation, the humidity of the plant-based artificial meat culture medium is adjusted to 70% using an aqueous glacial acetic acid solution, and the volume concentration of the aqueous glacial acetic acid solution used in step S3 is 0.2%.
[0029] The preparation method also includes step S4, which is a drying treatment, in which the plant-based artificial meat culture medium after the variable temperature fermentation is dried at a drying temperature of 45° C. until the water content is less than 10%, thereby obtaining the functional plant-based artificial meat.
[0030] Embodiment 2:
[0031] Different from Example 1, in step S2, the volume of the Monascus seed liquid is 40% of the mass of the plant-based artificial meat culture medium; in step S3, the humidity of the plant-based artificial meat culture medium is adjusted to 68% using glacial acetic acid aqueous solution.
[0032] Embodiment 3:
[0033] Different from Example 1, in step S1, the volume usage of the glacial acetic acid aqueous solution is 40% of the mass of the plant-based artificial meat; in step S3, the glacial acetic acid aqueous solution is used to adjust the humidity of the plant-based artificial meat culture medium to 65%.
[0034] Comparative Example 1:
[0035] Different from Example 1, in step S1, the volume usage of the glacial acetic acid aqueous solution is 20% of the mass of the plant-based artificial meat.
[0036] Comparative Example 2:
[0037] Different from Example 1, in step S1, the volume usage of the glacial acetic acid aqueous solution is 50% of the mass of the plant-based artificial meat.
[0038] Comparative Example 3:
[0039] Different from Example 1, in step S2, the volume usage of the Monascus seed liquid is 20% of the mass of the plant-based artificial meat culture medium.
[0040] Comparative Example 4:
[0041] Different from Example 1, in step S2, the volume usage of the Monascus seed liquid is 50% of the mass of the plant-based artificial meat culture medium.
[0042] The functional plant-based artificial meats prepared in Examples 1-3 and Comparative Examples 1-4 were sampled in equal amounts, ground through a 40-60 mesh sieve, and then tested for monacolin K content. The results are shown in Table 1.
[0043] Table 1 Monacolin K content test results
[0044]
[0045]
[0046] From the data in Table 1, it can be seen that compared with Comparative Examples 1-4, the functional plant-based artificial meats prepared by fermentation in Examples 1-3 of the present invention all contain high content of monacolin K, and can produce more acidic structure content of monacolin K. This shows that controlling the appropriate amount of glacial acetic acid aqueous solution added in step S1 and controlling the appropriate amount of inoculation of Monascus seed liquid in step S2 is conducive to producing more acidic structure and high content of monacolin K.
[0047] The specific analysis is as follows:
[0048] By comparing Example 1 and Comparative Example 1, it is known that adding too low an amount of glacial acetic acid aqueous solution in step S1 results in insufficient moisture content, significantly inhibiting the growth rate of Monascus, thereby hindering the effective accumulation of biomass, and ultimately leading to a decrease in monacolin K production.
[0049] By comparing Example 2 and Comparative Example 1, it is known that adding an excessive amount of glacial acetic acid aqueous solution in step S1 leads to excessively high moisture content and increases the viscosity of the fermentation substrate. This change not only limits the gas exchange in the culture environment, making it difficult for the culture to obtain sufficient oxygen, but also prevents the mycelium from penetrating deeply into the substrate to fully absorb nutrients, thereby reducing the yield of monacolin K.
[0050] By comparing Example 1 and Comparative Example 3, it can be seen that inoculating too low a dosage of Monascus seed liquid in step S2 directly reduces the yield of monacolin K.
[0051] By comparing Example 1 and Comparative Example 4, it can be seen that inoculating too high a dosage of Monascus seed liquid in step S2 cannot significantly increase the yield of monacolin K when the plant-based artificial meat culture medium remains unchanged.
[0052] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.
Claims
1. A Monascus strain, characterized in that The strain number of the Monascus strain is CSUFT-1, the preservation number is CCTCCNO: M 20241399, the preservation date is July 1, 2024, and the preservation unit is the China Center for Type Culture Collection.
2. The application of Monascus strains, characterized in that: Use of the Monascus strain as claimed in claim 1 in the preparation of functional plant-based artificial meat.
3. A method for preparing a functional plant-based artificial meat, characterized in that: include: Step S1, adding glacial acetic acid aqueous solution to the plant-based artificial meat, mixing, and sterilizing to obtain a plant-based artificial meat culture medium; Step S2, activating the Monascus strain as claimed in claim 1 to obtain Monascus seed liquid, and inoculating the Monascus seed liquid into the plant-based artificial meat culture medium; Step S3, preparing functional plant-based artificial meat by variable temperature fermentation; during the variable temperature fermentation, adjusting the humidity of the plant-based artificial meat culture medium to 65%-75% by using an aqueous solution of glacial acetic acid, and shaking the plant-based artificial meat culture medium at intervals.
4. The preparation method according to claim 3, characterized in that: In step S1, the volume amount of the glacial acetic acid aqueous solution used is 30%-40% of the mass of the plant-based artificial meat; the volume concentration of the glacial acetic acid aqueous solution used in step S1 is 0.2%.
5. The preparation method according to claim 3, characterized in that: In step S2, during inoculation, the volume of the Monascus seed liquid is 30%-40% of the mass of the plant-based artificial meat culture medium; the content of the Monascus strain in the Monascus seed liquid is 1×10 6 -1×10 7 CFU / mL.
6. The preparation method according to claim 3, characterized in that: In step S3, the variable temperature fermentation includes: first, placing the inoculated plant-based artificial meat culture medium at a temperature of 28-32°C and a humidity of 70%-80% for the first light-proof fermentation for 2-3 days; in the first light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 10-14 hours; secondly, placing the plant-based artificial meat culture medium after the first light-proof fermentation at a temperature of 22-26°C and a humidity of 65%-75% for a second light-proof fermentation for 17-19 days; in the second light-proof fermentation, the plant-based artificial meat culture medium is shaken and evenly distributed every 22-26 hours; in the second light-proof fermentation, the fermentation is stopped when the surface of the plant-based artificial meat culture medium appears dark red.
7. The preparation method according to claim 6, characterized in that: In step S3, before the second light-shielded fermentation, the humidity of the plant-based artificial meat culture medium is adjusted to 65%-75% using an aqueous glacial acetic acid solution; the volume concentration of the aqueous glacial acetic acid solution used in step S3 is 0.2%.
8. The preparation method according to any one of claims 3 to 6, characterized in that: The method also includes step S4, which is a drying treatment, in which the plant-based artificial meat culture medium after the variable temperature fermentation is dried at a drying temperature of 40-50°C until the water content is less than 10%, thereby obtaining the functional plant-based artificial meat.
9. The preparation method according to claim 8, characterized in that: The plant-based ingredients in the plant-based meat analogue include soybeans, wheat and peas.
10. Functional plant-based artificial meat, characterized in that: The preparation is obtained by the preparation method as claimed in claim 9.