Monascus and its application in mixed bacterial fermentation technology
By screening and identifying strains of Aspergillus purpura and Aspergillus purpura suitable for plateau environments, a complex strain was formed for mixed bacteria fermentation, which solved the problem of Aspergillus purpura's growth discomfort in plateau environments, achieved efficient barley fermentation, and improved the health care effect and quality of the product.
CN119752642APending Publication Date: 2025-04-04TIBET RED YEAST BIOLOGICAL CO LTD
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Patent Information
- Application Number
- CN202411718789.4
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-20
- Publication Date
- 2025-04-04
AI Technical Summary
Technical Problem
The existing Aspergillus Rhodians grow unwell in the plateau environment, resulting in poor fermentation effect of barley and lack of Aspergillus Rhodian strains suitable for the plateau environment.
Method used
Strains of Aspergillus purpura and Aspergillus purpura suitable for plateau environments were screened and identified. The bacterial fermentation was carried out through the application of complex bacterial strains, and the number ratio of live bacteria was optimized to improve the fermentation effect.
Benefits of technology
It has achieved rapid growth, high stability, high content of pigment and lovastatin in a plateau environment, and improved the health care effect and quality of barley red qu.
✦ Generated by Eureka AI based on patent content.
Abstract
The present invention relates to the field of microbial technology, and in particular to Monascus and its application in mixed bacteria fermentation technology. The present invention separates a strain of Monascus purpurogenus with a preservation number of CGMCC No.41415 and a strain of Monascus fusca with a preservation number of CGMCC No.41287, and compound the two to form a composite bacteria. They are applied to highland barley fermentation to produce pure natural and pollution-free Monascus pigment and can also metabolize to produce lovastatin with blood lipid lowering effect. The fermented highland barley red yeast not only retains the nutritional components of highland barley, but also increases the content of functional active substances in the highland barley red yeast, increases the health care effect of the highland barley red yeast, and is more suitable for the demand of modern consumers for high-quality products.
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