Fermentation method for solid state fermentation of corn stigma by using monascus strain, fermentation product and application

Abstract

The invention discloses a fermentation method for solid-state fermentation of corn stigma by using a monascus strain, a fermentation product and application of the fermentation product, agricultural product waste corn stigma is used as a raw material, the monascus strain QN01 is used for solid-state fermentation of the corn stigma, and the fermentation process is optimized, so that the extraction amount of active substances such as polysaccharide, flavone and polyphenol in the fermentation product is increased; meanwhile, functional components such as monascus pigment and monacolin K are introduced, so that the free radical scavenging rate level of a fermented product is remarkably improved, and the fermented product has relatively good biological activities of reducing blood fat, reducing blood sugar, resisting oxidation and the like. The monascus QN01 is used for fermenting the corn stigma, so that a new thought is provided for high-value utilization of the corn stigma, and a new way is opened up for developing functional products with higher medicinal values.

Description

Technical Field

[0001] The invention belongs to the technical field of food fermentation, and particularly relates to a fermentation method for solid-state fermentation of corn silk using a Monascus strain, a fermentation product and an application thereof. Background Art

[0002] Corn silk is the stigma of the grass plant maize. It is a traditional Chinese medicinal material in my country. It is often used to treat hypertension, edema, cystitis, nephritis, urinary tract infection, stones and other diseases with good efficacy. The results of toxicological tests show that corn silk is safe and harmless to the human body when consumed in large quantities. Many countries in the world have listed it as a safe health drink for consumption. my country is a major corn crop planting country, and the output of corn silk is very large, almost all over China. Therefore, the rational development and utilization of corn silk and turning waste into treasure is one of the problems that need to be solved in expanding the application of corn processing by-products.

[0003] Solid-state fermentation technology is a method of inoculating microorganisms on a substrate to reproduce under the condition of less water, and utilizing the action of microorganisms to promote substrate fermentation. The existing solid-state fermentation method of corn silk uses Bacillus subtilis and cellulose-degrading bacteria as mixed strains to perform solid-state fermentation on corn silk, with total flavonoid content and polysaccharide content as evaluation indicators. The total flavonoid content and polysaccharide content of corn silk after fermentation are both improved compared with those before fermentation, but the effect is not significant. The existing fermentation technology also provides a corn silk fermentation method, which uses hot water to extract corn silk first and then ferments it to improve its blood sugar lowering effect. Although it effectively improves the blood sugar lowering effect, this fermentation method cannot effectively increase the extraction amount of active substances in corn silk, such as polysaccharides.

[0004] Therefore, in the field of corn silk fermentation, how to comprehensively improve the extraction effect of active substances in corn silk, further develop the utilization methods of corn silk, expand the processing methods of corn silk, and improve the effective utilization of corn silk is of great significance to extending the corn processing industry chain. Summary of the invention

[0005] In view of the problems existing in the above-mentioned prior art, the object of the present invention is to provide a fermentation method and fermentation product and application of corn silk using Monascus strain solid fermentation. The present invention uses corn silk as raw material, and carries out solid-state fermentation by Monascus QN01 as fermentation strain. By limiting factors such as Monascus suspension inoculation amount, fermentation temperature, fermentation time, etc., the Monascus fermentation conditions are controlled, and then the microbial growth state is controlled, and the extraction amount of polysaccharides, flavonoids, and polyphenol active substances in the fermentation product is further significantly improved, and functional ingredients such as Monascus pigment and Monacolin K are introduced, and the effect of auxiliary hypoglycemia is achieved, and the antioxidant activity of the fermentation product is improved, and the efficient utilization of corn silk is further promoted, and a new utilization path is provided for corn silk products, and a new idea with higher medicinal value is provided for its high-value utilization.

[0006] In order to achieve the above-mentioned object of the invention, the present invention is implemented by the following technical solutions: The present invention provides a method for solid-state fermentation of corn silk using Monascus strains, comprising the following steps: S1. Mix corn silk powder with culture medium and sterilize at high temperature to obtain a solid fermentation substrate, wherein the mass ratio of corn silk powder to culture medium is 1:0.2~1:5; S2. Using Monascus as the fermentation strain, activating the fermentation strain to obtain a Monascus spore suspension, placing the Monascus spore suspension in a seed culture medium to expand and proliferate, and obtaining a Monascus liquid; S3. The activated Monascus liquid is inoculated into the solid fermentation substrate of step S1 at an inoculation amount of 5-15% for fermentation. During the fermentation process, the koji is turned over. The fermentation temperature is 23-27° C. and the fermentation time is 3-10 days.

[0007] Furthermore, the Monascus strain is the Monascus strain QN01 with a deposit number of CGMCC No.41770.

[0008] Furthermore, in step S2, the Monascus spore suspension is 1×10 6 ~1×10 7 CFU.

[0009] Furthermore, in step S2, Monascus is expanded and proliferated in the culture medium at a culture temperature of 25-28° C. for 2-3 days.

[0010] Furthermore, when preparing the spore suspension in step S2, glycerol is added to the inclined surface of the culture medium to scrape the spores; the concentration of the glycerol is 40-50%.

[0011] Furthermore, the culture medium in step S1 includes glucose, peptone, anhydrous magnesium sulfate, and potassium dihydrogen phosphate; the seed culture medium in step S2 includes glucose, peptone, yeast powder, anhydrous magnesium sulfate, potassium dihydrogen phosphate, and vitamin B1.

[0012] Furthermore, the optimal fermentation conditions were as follows: the inoculation amount of Monascus liquid was 10%, the fermentation time was 7 days, and the fermentation temperature was 25°C.

[0013] The present invention also provides a fermentation product prepared by the fermentation method, wherein the fermentation product comprises polysaccharide, flavonoids, polyphenols, monascus pigment and monacolin K.

[0014] The present invention also provides the use of the fermentation product in preparing food or medicine for assisting in lowering blood sugar and blood pressure.

[0015] Furthermore, the fermentation product contains red pigment and monacolin K, and the fermentation product has antioxidant properties and the function of assisting in lowering blood sugar.

[0016] Compared with the prior art, the advantages and beneficial technical effects of the present invention are: The invention provides a fermentation method for solid-state fermentation of corn silk by using a Monascus strain. The fermentation method uses corn silk as a substrate and ferments by inoculating a Monascus suspension, thereby significantly increasing the extraction amount of active substances such as polysaccharides, flavonoids, polyphenols, etc. in the corn silk.

[0017] The present invention provides a fermentation product prepared by a fermentation method of corn silk using a Monascus strain for solid-state fermentation. The fermentation product introduces new functional ingredients, monacolin K and Monascus pigment, effectively improving the biological activities of the fermentation product, such as hypoglycemic and anti-oxidation, further broadening the use methods of corn silk and improving the market utilization rate of corn silk.

[0018] 3. The fermentation product obtained by the corn silk fermented by Monascus in the present invention has good DPPH and ABTS free radical scavenging rates, and significantly improves the inhibition rates of α-amylase and α-glucosidase. At the same time, the present invention ferments Monascus and corn silk together to construct a solid-state fermentation system, thereby improving the nutritional value of corn silk and making it have good application prospects in lowering blood sugar and other aspects.

[0019] 4. The present invention provides a method for solid-state fermentation of corn silk by Monascus, which has a high extract yield, comprehensive biological functions of the fermentation products, a simple and easy fermentation method, and high safety. It further comprehensively expands the medicinal value of corn silk and has good application prospects. DETAILED DESCRIPTION

[0020] The present invention is further described below in conjunction with specific implementation methods. It should be pointed out that the following implementation methods are only illustrative descriptions of the present invention in the form of examples, but the protection scope of the present invention is not limited thereto. All equivalent replacements made by technicians in this field to the present invention in the spirit of the present invention fall within the protection scope of the present invention.

[0021] Corn silk, commercially available; solid culture medium: glucose 30 g / L, peptone 20 g / L, sodium nitrate 2 g / L, potassium dihydrogen phosphate 2 g / L, magnesium sulfate 2 g / L; Monascus seed culture medium: glucose 35 g / L, peptone 5 g / L, yeast powder 4 g / L, anhydrous magnesium sulfate 0.244 g / L, potassium dihydrogen phosphate 0.1 g / L, vitamin B1 0.05 g / L. Example 1

[0022] Screening, Isolation and Identification of Monascus QN01 (1) Screening, purification and identification of physiological and biochemical properties of Monascus QN01 After grinding the commercially available koji sample, weigh 2 g of dry koji and place it in a conical flask containing 20 ml of sterile water and shake it for 2 hours. Take the supernatant sample and spread it on PDA medium containing 100 μg / mL ampicillin and 100 μg / mL streptomycin sulfate, and culture it at 28°C. Three days later, pick the colony of the strain similar to Monascus and streak it for three rounds of purification. Then pick the spores to the PDA slant at 28°C for spore formation, and collect the spores in 40% glycerol solution.

[0023] (2) Molecular identification of Monascus QN01 The collected spores were inoculated with 100 μL of PDB liquid medium and cultured at 28°C for 2 days. Mycelial samples were collected by centrifugation and genomic DNA was extracted. The ITS sequence was amplified by PCR using ITS4 and ITS5 primers and sequenced to obtain its ITS sequence. The strain was identified as Monascus and named Monascus QN01.

[0024] (3) Preservation of Monascus QN01 The Monascus QN01 obtained by screening was deposited in the General Microbiology Center of China Microbiological Culture Collection Administration (CGMCC); Address: No. 3, Yard No. 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences; Deposit date: January 6, 2025; Monascus Monascus sp. The deposit number is: CGMCC No.41770. Example 2

[0025] This embodiment provides a method for simultaneously increasing the amount of active substance extracted from the fermentation product by fermenting corn silk with Monascus purpureus. The method introduces active ingredients such as monacolin K and monascus pigment, and the specific steps are as follows: (1) Preparation of solid culture medium The washed and dried corn silk was crushed and sieved to prepare corn silk powder, the corn silk powder was mixed with the culture medium, and sterilized at 121° C. for 20 min to obtain a corn silk solid culture medium, wherein the mass ratio of the corn silk powder to the culture medium was 1:2; (2) Activation of fermentation strains The Monascus strain QN01 with the deposit number CGMCC No.41770 was used as the fermentation strain. The sterilized PDA medium was transferred into a test tube to prepare a slant medium. Mycelial spores were picked up with an inoculation loop and streaked on the PDA slant medium. The slant was cultured at 27°C for 7 days until the mycelium covered the slant. 3 mL of 30% glycerol was added to the slant, spores were scraped off, and filtered with gauze to make a 10% glycerol solution. 6 CFU of spore suspension.

[0026] (3) Expansion and proliferation of fermentation strains The spore suspension obtained in step (2) was transferred to the seed culture medium, cultured at a constant temperature (27°C, 120 rpm) for 48 h, and poured into a sterile conical flask filled with glass beads and shaken to obtain a Monascus liquid.

[0027] (4) Solid-state fermentation In step (3), the crushed seed liquid is filtered through gauze to absorb the Monascus liquid, and the Monascus liquid and corn silk powder are inoculated at an inoculation rate of 10% by mass, and the fermentation temperature is 25° C., and the solid culture medium of step (1) is inoculated and fermented for 7 days. Example 3

[0028] The steps and parameters are the same as those of Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 10% of the mass of corn silk powder, the fermentation temperature is 27° C., and it is inoculated into the solid culture medium of step (1) and fermented for 7 days. Example 4

[0029] The steps and parameters are the same as those of Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 10% of the mass of the corn silk powder, the fermentation temperature is 23° C., and it is inoculated into the solid culture medium of step (1) and fermented for 7 days. Example 5

[0030] The steps and parameters are the same as those of Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 10% of the mass of the corn silk powder, the fermentation temperature is 27° C., and it is inoculated into the solid culture medium of step (1) and fermented for 5 days. Example 6

[0031] The steps and parameters are the same as those in Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 10% of the mass of corn silk powder, the fermentation temperature is 27° C., and it is inoculated into the solid culture medium of step (1) and fermented for 9 days. Example 7

[0032] The steps and parameters are the same as those of Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 5% of the mass of the corn silk powder, the fermentation temperature is 27° C., and it is inoculated into the solid culture medium of step (1) and fermented for 7 days. Example 8

[0033] The steps and parameters are the same as those of Example 2, except that in step (4), the obtained Monascus seed liquid is inoculated at an inoculum amount of 15% of the mass of the corn silk powder, the fermentation temperature is 27° C., and it is inoculated into the solid culture medium of step (1) and fermented for 7 days.

[0034] Comparative Example 1 This comparative example provides a common corn silk method without any fermentation, and the specific steps are as follows: The washed and dried corn silk was crushed and sieved to prepare corn silk powder, the corn silk powder was mixed with the culture medium in a mass ratio of 1:2, sterilized at 121°C for 20 min to obtain a corn silk solid culture medium, which was not inoculated with Monascus and placed at 25°C for 7 days; Example 9: Detection of the amount of active ingredients extracted from corn silk extract The fermentation products obtained by fermentation in Examples 2 to 8 and the unfermented corn silk extract in the comparative example were extracted respectively, and the extraction amounts of active ingredients in the extracts were compared.

[0035] Polysaccharide extraction: The fermentation product was dried and crushed, 5 g of fermented corn silk powder was weighed into a beaker, 100 mL of distilled water was added and soaked for 5 h, and the mixture was placed in a constant temperature water bath at 60 °C and heated for 2 h. The corn silk soaking liquid was filtered and the filtered extract was saved. The above steps were repeated twice, the extracts were combined and centrifuged, and the extracts were concentrated. A certain amount of anhydrous ethanol was poured into the concentrate so that the volume fraction of ethanol in the concentrate reached 75%. After standing at 4 °C for 48 h, alcohol precipitation was performed, and the mixture was filtered. The precipitate was washed with anhydrous ethanol and acetone in turn, and dried at 50 °C to constant weight. The dry product obtained was the corn silk crude polysaccharide.

[0036] Flavonoid extraction: Weigh 1g of fermentation product, add 20 mL of 70% ethanol solution, set the temperature to 55 ℃, and extract for 90 minutes. Filter the filtrate and set aside. Take 10μL of the sample solution, accurately absorb 10μL of 1% AlCl3 ethanol solution, add 75% ethanol solution to dilute to 100μL, let it stand for 15 minutes, and measure the absorbance at a wavelength of 413 nm. Using rutin as the reference, the standard curve equation is: y=7.3577x+0.0451(R 2 =0.9989) Polyphenol extraction: Weigh 2g of fermentation product, add 60mL of 60% ethanol solution, extract at 60℃ for 2h, take 50μL of extract, add 200μL of double distilled water and 250μL of Folin phenol working solution in turn, stand at room temperature in the dark for 5min, add 250μL of 10% anhydrous sodium carbonate solution, and then stand at room temperature in the dark for 1h, then measure its absorbance at a wavelength of 765mm. Gallic acid is used as the reference substance, and the standard curve equation is: y=0.1075x+0.0383(R 2 =0.9931) Monascus pigment: Weigh 0.2g of fermentation product, add 70% ethanol solution to a 100 mL volumetric flask, dilute to the mark, place in a 60±0.5℃ water bath for 1h, take out and cool to room temperature, add 70% ethanol solution to the mark, mix and take the filtrate. Accurately pipette 5.0 mL of the above filtrate into a 50 ml volumetric flask, dilute to 50 mL with 70% ethanol solution, shake well, use 70% ethanol solution as a reference, and measure its OD value at wavelengths of 410 nm, 465 nm and 505 nm respectively. The calculation formula is: Red value (U / g) = A 505nm ×100 / m×50 / V Yellow value (U / g) = A 410nm ×100 / m×50 / V Orange value (U / g) = A 465nm ×100 / m×50 / V In the formula: A is the absorbance of the sample; 100 is the conversion factor; m is the mass of the sample weighed, in grams (g); 50 is the conversion factor; V is the volume of the ethanol immersion solution absorbed, in milliliters (mL).

[0037] Detection of monacolin K: Take 0.2g sample and add 75% ethanol at 1:30 (w / v) and ultrasonicate at room temperature for 30min, centrifuge at 4℃ and 8000r / min for 10min, take the supernatant for nitrogen blowing, and finally filter through 0.22μm organic membrane for HPLC analysis. The analysis conditions of monacolin K are: HPLC system with UV detector, absorption wavelength of 237nm, column temperature of 25℃, C18 chromatographic column, mobile phase of acetonitrile: pure water = 60:40 (v / v), 0.1% chromatographic grade formic acid is added to the aqueous phase, and the flow rate is 1.0mL / min.

[0038] Table 1 Detection of the amount of active ingredients extracted from corn silk extract in each embodiment and comparative example

[0039] The active ingredients in the corn silk extracts of Examples 2 to 8 and Comparative Example 1 were analyzed in detail: 1. According to Table 1, in Example 3, Example 7 and Example 8, different inoculation amounts of Monascus seed liquid were used to extract the fermentation product when Monascus fermented corn silk. Combined with the data in Table 2, it can be seen that in Example 3, the polysaccharide extraction amount was the highest, and the polyphenol extraction amount in Example 7 was the lowest; and the extraction amounts of Monascus pigment and monacolin K in Example 3 were both the highest. At the same time, compared with Comparative Example 1, the extraction amounts of flavonoids and polyphenols in Example 3 were also significantly improved, indicating that the cost of adopting an inoculation amount of 10% is lower and the overall advantage is the most significant.

[0040] 2. According to Table 1, different fermentation times were adopted in Example 3, Example 5 and Example 6 when Monascus fermented corn silk. Combined with the data in Table 1, it can be seen that when the fermentation time was 7d, the amount of extracted substances in the fermentation product was the best, and the amount of newly extracted active substances was large, indicating that when the fermentation time was 7d, there was a better fermentation effect.

[0041] 3. According to Table 1, in Example 2, Example 3 and Example 4, different fermentation temperatures were adopted when Monascus fermented corn silk. When the fermentation temperature was 25°C, the amount of active substance extracted was higher, which was consistent with the optimal fermentation temperature of Monascus.

[0042] In summary, Examples 2 to 8 and the comparative example illustrate that the optimal fermentation conditions for Monascus fermentation of corn silk are a Monascus liquid inoculation amount of 10%, a fermentation time of 7 days, and a fermentation temperature of 25°C.

[0043] Example 10: Functional detection of corn silk extract polysaccharides S1: The blood sugar lowering effect of the polysaccharides in the corn silk extracts prepared in Examples 2 to 8 and the comparative example is measured.

[0044] α-Amylase inhibition rate: Take 100μL of 2U / L α-amylase solution and add 75μL of 10g / mL polysaccharide solution. Mix thoroughly and keep constant temperature in a 37℃ water bath for 10 minutes. Add 75μL of 5% soluble starch prepared with PBS, mix well, and keep constant temperature in a 37℃ water bath for 15 minutes. Finally, add 0.5mL of DNS reagent to terminate the reaction and boil in boiling water for 5 minutes. After cooling, dilute to 2.5mL with ultrapure water, and finally measure the absorbance at 540nm. Repeat each test three times. The specific calculation formula is: α-amylase inhibition rate (%) = 1-(A s -A b ) / (A t -A c )×100% Where: A s : absorbance value of the reaction solution of 75 μL polysaccharide solution, 100 μL amylase and 75 μL starch; A b : absorbance value of 75 μL polysaccharide solution, 100 μL PBS solution and 75 μL starch reaction solution; A t : absorbance value of the reaction solution of 75 μL PBS solution, 100 μL amylase and 75 μL starch; A c : The absorbance value of 75 μL PBS solution, 100 μL PBS solution and 75 μL starch reaction solution.

[0045] α-Glucosidase inhibition rate: Accurately weigh 25 mg corn silk polysaccharide, dissolve it in deionized water and dilute it to a 25 mL volumetric flask to a solution concentration of 1 mg / mL, shake it and let it stand. Add anhydrous ethanol to prepare a corn silk polysaccharide solution with a concentration of 0.1 mg / mL. Mix 1000 μL of pH 6.8 phosphate buffer (concentration 0.1 mol / L), 50 μL of polysaccharide solution and 5 μL of α-glucosidase solution (20 mg / mL), and react for 10 minutes in a 37 °C water bath. Then add 50 μL of PNPG (concentration 0.5 mg / L), mix well, react at a constant temperature in a 37 °C water bath for 15 minutes, and add 10 mL of Na2CO3 solution (0.1 mol / L) to terminate the reaction. Measure the absorbance of sample A at 405 nm. The specific calculation formula is: α-glucosidase inhibition rate (%) = (A c - (A s -A0)) / A c ×100% Where: A c : absorbance value of the reaction of 50 μL polysaccharide solution with 50 μL α-glucosidase solution and 50 μL starch solution and PNPG solution; A s: The absorbance value of 50 μL polysaccharide solution reacting with 50 μL PBS solution and then with 50 μL PNPG solution; A0: The absorbance value of 50 μL reduced glutathione solution reacting with 50 μL α-glucosidase solution and then with 50 μL PNPG solution.

[0046] S2: Antioxidant assay was performed on the polysaccharides in the corn silk extracts prepared in the above Examples 2-8 and Comparative Examples.

[0047] DPPH free radical scavenging rate: Dissolve DPPH solution in ethanol to 0.6 mmol / L and set aside. Take 50μL of 100μg / mL polysaccharide solution, add 100μL DPPH solution, mix well, and react at room temperature for 30 min. Measure the absorbance at 517 nm. The specific calculation formula is: DPPH free radical scavenging rate (%) = A b -((A s -A o ) / A b )×100 Where: A s :50μL fermented corn silk+100μL DPPH reaction solution; A o :50μL fermented corn silk + 100μL ethanol mixture; A b : 50 μL ethanol + 100 μL DPPH solution.

[0048] ABTS free radical scavenging rate: Prepare 7 mmol / L ABTS and 2.45 mmol / L K2S2O8 solution, mix them in a volume ratio of 1:1, and react at room temperature for 14 h. Take the ABTS free radical mixture and dilute it with ultrapure water until the absorbance value reaches 0.7±0.02 for later use. Take 100μL of 100μg / mL polysaccharide solution, add 100μL ABTS free radical solution, mix well and react for 10 min, and measure its absorbance value at 734 nm. The specific calculation formula is: ABTS free radical scavenging rate (%) = (1-A s -A0 / A b )×100% Where: A s : 100 μL fermented corn silk polysaccharide aqueous solution + 100 μL ABTS free radical reaction solution; A0: 50 μL fermented corn silk polysaccharide aqueous solution without ABTS free radical reaction solution; A b : Blank control is 100 μL ultrapure water + 100 μL ABTS free radical reaction solution.

[0049] Table 2 Functional detection of active ingredients in corn silk extracts in various examples and comparative examples

[0050] Table 2 performs functional evaluation through Examples 2 to 8 and the comparative example. The corn silk fermented by Monascus in Example 2 has good DPPH and ABTS free radical scavenging rates, indicating that the antioxidant capacity of corn silk is improved after fermentation; after fermentation, the inhibition rate of α-amylase and α-glucosidase in Example 2 are significantly higher than those of the comparative example, indicating that the blood sugar lowering ability of corn silk is significantly improved after fermentation.

[0051] In summary, the present invention ferments corn silk by Monascus QN01, thereby increasing the extraction amount of active substances in corn silk, and introducing functional substances such as monascus pigment and monacolin K through fermentation, further improving the antioxidant and blood sugar-lowering abilities of corn silk. This shows that the fermentation method can effectively utilize corn silk and bring added value, further exploring the application potential of corn silk in food and medicine.

[0052] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for a person skilled in the art to modify the technical solutions described in the aforementioned embodiments, or to replace some of the technical features therein by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions claimed to be protected by the present invention.

Claims

1. A method for solid-state fermentation of corn silk using Monascus strains, characterized in that: The steps include: S1. Mix corn silk powder with culture medium and sterilize at high temperature to obtain a solid fermentation substrate, wherein the mass ratio of corn silk powder to culture medium is 1:0.2~1:5; S2. Using Monascus as the fermentation strain, activating the fermentation strain to obtain a Monascus spore suspension, placing the Monascus spore suspension in a seed culture medium to expand and proliferate, and obtaining a Monascus liquid; S3. The Monascus liquid is inoculated into the solid fermentation substrate of step S1 at an inoculation amount of 5-15% for fermentation, and the fermentation is performed during the fermentation process. The fermentation temperature is 23-27° C. and the fermentation time is 3-10 days.

2. The fermentation method of corn silk using Monascus solid state fermentation according to claim 1, characterized in that: The Monascus strain is the Monascus strain QN01 with a deposit number of CGMCC No.41770.

3. A fermentation method for solid-state fermentation of corn silk using Monascus strain according to claim 1 The method is characterized in that The Monascus spore suspension in step S2 is 1×10 6 ~1×10 7 CFU.

4. The fermentation method of corn silk using Monascus solid state fermentation according to claim 1, characterized in that: In step S2, Monascus is expanded and proliferated in a culture medium at a culture temperature of 25-28° C. for 2-3 days.

5. The fermentation method of corn silk using Monascus solid state fermentation according to claim 1, characterized in that: When preparing the spore suspension in step S2, glycerol is added to the inclined surface of the culture medium to scrape the spores; the concentration of the glycerol is 40-50%.

6. The fermentation method of corn silk using Monascus solid state fermentation according to claim 1, characterized in that: The culture medium in step S1 includes glucose, peptone, anhydrous magnesium sulfate, and potassium dihydrogen phosphate; the seed culture medium in step S2 includes glucose, peptone, yeast powder, anhydrous magnesium sulfate, potassium dihydrogen phosphate, and vitamin B1.

7. The fermentation method of corn silk using Monascus solid state fermentation according to claim 1, characterized in that: The optimal fermentation conditions in step S3 are: the inoculation amount of Monascus liquid is 10%, the fermentation time is 7 days, and the fermentation temperature is 25°C.

8. The fermentation product obtained by the fermentation method according to any one of claims 1 to 7, characterized in that: The fermentation products include polysaccharides, flavonoids, polyphenols, monascus pigments and monacolin K.

9. Use of the fermentation product according to claim 8 in preparing food or medicine for assisting in lowering blood sugar and blood pressure.

10. The use according to claim 9, characterized in that: The fermentation product contains red yeast rice The fermentation product contains monacolin and monacolin K, and the fermentation product has antioxidant and auxiliary blood sugar lowering functions.

Images