Method for improving quality of monascus purpureus spores and application thereof
By optimizing the cultivation and processing technology of Monascus purpureus spores, the problems of low spore yield, uneven maturity and long cycle have been solved, realizing efficient and low-cost industrial production. It provides a highly active spore suspension for red yeast rice fermentation, improving production efficiency and product quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- SHIJIAZHUANG VOCATIONAL TECH INST
- Filing Date
- 2026-03-03
- Publication Date
- 2026-05-29
AI Technical Summary
Existing technologies suffer from low spore yield, uneven maturity, and long cultivation cycles, making it difficult to meet the needs of industrial production. Furthermore, some optimized methods are complex to operate, costly, or pose safety risks.
By optimizing culture conditions and spore treatment processes, including plate culture, spore collection, heat shock treatment, and koji culture, combined with temperature and moisture control, a highly active spore suspension is prepared for direct use in solid-state fermentation media, eliminating the need for liquid seed bottle culture.
It significantly increases spore yield and maturity, shortens the cultivation cycle by 20%-30%, reduces production costs, improves production efficiency, and ensures the quality and safety of red yeast rice products.
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