A strain of monascus purpureus w204 and application thereof

Abstract

The application discloses a purple monascus strain W204 and application thereof, and belongs to the technical field of microorganisms. (Monascus purpureus ) W204, which was preserved in the China General Microbiological Culture Collection Center (CGMCC) on August 11, 2026, and located at No. 1, Xiliujie, Beichen West Road, Chaoyang District, Beijing, with a preservation number of CGMCC No. 42968. The strain is obtained by being separated and purified from Wenyi monascus rice in Wenzhou, Zhejiang Province; through solid-state fermentation test, the saccharifying power of the strain reaches 752.072 U / g, the esterifying power reaches 100.906 mg / g, the fermenting power reaches 0.816 U / g, and the strain does not produce citrinin. The strain has excellent saccharifying power, esterifying power and fermenting power, the three fermentation performance indexes are balanced and outstanding, can efficiently convert starchy raw materials into fermentable sugar and further into ethanol and flavor ester substances, can be widely applied to the production of fermented foods such as brewing monascus, monascus wine, monascus vinegar, and has a good industrial application prospect.

Description

Technical Field

[0001] This invention relates to the field of microbial technology, specifically to a purple Monascus strain W204 and its applications. Background Technology

[0002] Monascus purpureus ( Monascus Monascus purpureus, the main fermenting microorganism in red yeast rice, has garnered widespread attention for its efficient synthesis of natural red pigments and is hailed as the pioneer of microbial fermented food coloring. Monascus purpureus is a small, saprophytic filamentous fungus widely distributed in tropical and subtropical regions, possessing strong acid and heat resistance and a certain degree of alcohol tolerance. Red yeast rice, also known as red yeast rice, is a traditional fermented product formed by fermenting rice as the main substrate using Monascus purpureus. It is purplish-red or reddish-brown in color due to its rich natural pigment content. As a unique fermented food in my country, red yeast rice has a history of production and application spanning thousands of years.

[0003] Red yeast rice is a type of fermenting agent produced by inoculating Monascus purpureus with fungi and then fermenting it. It is widely used in the brewing processes of products such as rice wine, vinegar, baijiu (Chinese white liquor), wine, beer, soy sauce, and fermented bean curd. During the brewing process, Monascus purpureus produces a variety of enzymes, including saccharifying enzymes, esterifying enzymes, and proteases. These enzymes efficiently break down the starch in rice to produce fermentable sugars. Through synergistic action, they promote the production of flavor compounds and volatile aroma compounds, giving the fermented products a unique aroma and flavor.

[0004] Saccharification power, esterification power, and fermentation power are the core indicators for evaluating the quality of brewed red yeast rice. Saccharification power reflects the ability of red yeast rice to hydrolyze starch into fermentable sugars, directly affecting the conversion efficiency of starchy raw materials; esterification power reflects the ability of red yeast rice to catalyze the esterification of acids and alcohols to produce flavor esters, which is a key factor determining the aroma quality of fermented products; fermentation power reflects the ability of red yeast rice to convert sugars into alcohol and carbon dioxide, directly affecting the alcohol yield and fermentation efficiency. However, currently, there is a lack of excellent red yeast rice strains that simultaneously possess high saccharification power, high esterification power, and high fermentation power. Existing strains often excel in one or two indicators but are weak in others, making it difficult to meet the comprehensive performance requirements of strains for brewing red yeast rice.

[0005] Regarding the safety of red yeast rice products, citrinin is a fungal toxin produced by certain strains of Penicillium, Aspergillus, and Monascus. Contamination of red yeast rice is particularly prevalent, posing risks such as nephrotoxicity, teratogenicity, and carcinogenicity to animals and humans. Since Professor Blanc of France confirmed the presence of citrinin in red yeast rice in 1995, the safety of red yeast rice has been widely questioned. Therefore, the issue of citrinin limits has become a hot topic in research both domestically and internationally in recent years. During red yeast rice fermentation, improper selection of strains or inadequate process quality control can easily lead to the production of citrinin, a secondary metabolite with moderate nephrotoxicity. Current research has explored constructing citrinin-free Monascus red yeast rice genetically engineered strains to fundamentally solve the problem of citrinin contamination during pigment production; other studies have used conversion agents during fermentation to significantly reduce the citrinin content in red yeast rice pigment. However, the application of genetically engineered strains is subject to regulatory restrictions, while adding conversion agents increases process complexity and production costs.

[0006] Therefore, screening out a Monascus strain that does not produce citrinin and has a balanced and outstanding performance in saccharification power, esterification power, and fermentation power is of great significance for ensuring the safety of red yeast rice products and improving the quality of brewed red yeast rice and its fermented products. Summary of the Invention

[0007] The technical problem to be solved by the present invention is to provide a purple Monascus strain W204 and its application. This strain W204 has high saccharification power, high esterification power and high fermentation power, and does not produce citrinin, making it safe and reliable.

[0008] This invention is implemented as follows: A purple Monascus strain W204, wherein the purple Monascus strain is *Monascus purpureus* (… Monascus purpureus W204, the purple Monascus ( Monascus purpureus W204 was deposited on August 11, 2026 at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, with accession number CGMCC No. 42968.

[0009] Furthermore, the ITS sequence of the purple Monascus strain W204 is shown in SEQ ID NO: 1.

[0010] Furthermore, the solid-state fermentation product of the purple Monascus strain W204 does not contain citrinin.

[0011] Furthermore, the purple Monascus strain W204 was subjected to solid-state fermentation using rice as a substrate, and the fermentation product had a saccharification power of 752.072 U / g, an esterification power of 100.906 mg / g, and a fermentation power of 0.816 U / g.

[0012] Furthermore, the application of the purple Monascus strain W204 in the preparation of brewed red yeast rice.

[0013] Furthermore, the preparation method of the brewed red yeast rice includes the following steps: inoculating the purple red yeast rice strain W204 into a rice solid fermentation substrate, fermenting and culturing it at 28-35 ℃, and drying it to obtain the brewed red yeast rice.

[0014] Furthermore, the inoculum amount for solid-state fermentation is 6%~10%, the initial water addition is 10~20 mL / 30 g rice, and the fermentation time is 4~6 days.

[0015] Furthermore, a brewing red yeast rice is prepared by solid-state fermentation of the aforementioned purple Monascus strain W204.

[0016] The present invention has the following advantages: This invention provides a novel purple Monascus strain W204, which is a new strain isolated from black koji rice in Wenzhou, Zhejiang Province, enriching the excellent strain resources for brewing red koji.

[0017] Strain W204 exhibits excellent overall fermentation performance. Solid-state fermentation tests showed that its saccharification power reached 752.072 U / g, esterification power reached 100.906 mg / g, and fermentation power reached 0.816 U / g. Compared with existing Monascus strains, this strain achieves balanced and outstanding performance in the three core indicators of saccharification power, esterification power, and fermentation power. It can efficiently complete the entire process of starch saccharification, alcoholic fermentation, and flavor compound synthesis, making it suitable for the production of high-quality brewed red yeast rice.

[0018] Strain W204 exhibits high safety; HPLC analysis confirms that it does not produce citrinin, meeting food safety requirements and allowing for direct use in the food fermentation industry. Furthermore, this strain can be widely applied in the production of traditional fermented foods such as red yeast rice, red yeast rice wine, red yeast rice vinegar, and fermented bean curd, demonstrating promising industrial application prospects and economic benefits. Attached Figure Description

[0019] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0020] Figure 1 This image shows the colony morphology of Monascus purpleis strain W204 after culturing on MEA medium at 28 ℃ for 7 days.

[0021] Figure 2Microscopic structure of Monascus purpleis strain W204 (10×40 magnification).

[0022] Figure 3 This is a standard curve for glucose.

[0023] Figure 4 Comparison of HPLC chromatograms for the detection of citrinin in the solid-state fermentation products of Monascus purpureus strain W204, where A: citrinin standard, B: red yeast rice sample, and C: fermentation product of the isolated strain. Detailed Implementation

[0024] The following will be combined with the appendix Figure 1-4 The technical solution of the present invention will be clearly and completely described in detail with specific embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Where specific conditions are not specified in the embodiments, conventional conditions or conditions recommended by the manufacturer shall apply. Reagents or instruments used, unless otherwise specified, are all commercially available conventional products.

[0025] Example 1: Isolation and Identification of Monascus purpureus strain W204 1. Materials (1) Sample source: Black-coated red yeast rice sample from a red yeast rice company in Wenzhou, Zhejiang Province.

[0026] (2) Culture media: Potato dextrose agar (PDA), malt extract agar (MEA) and malt extract culture medium (Haibo Biotechnology, Qingdao) were prepared according to the product instructions.

[0027] Isolation medium: After autoclaving PDA medium, when it is cooled to about 40 ℃, add 0.1% (v / v) chloramphenicol solution of 25 μg / mL (Dingguo Changsheng, Beijing), mix thoroughly, and pour into a petri dish to prepare plates.

[0028] Solid-state fermentation basal culture medium: Weigh 30.0 g of rice into a 300 mL fermentation bottle, add 30 mL of distilled water, mix well, and autoclave at 121 ℃ for 20 min. Rice variety T1, also known as Tai Liang You Lian Xiang Simiao, is an indica two-line hybrid rice variety bred by Fujian Huagu High-Tech Co., Ltd. by crossing Tai Xiang 206S with Lian Xiang Simiao. Its approval numbers are Gui Shen Dao 2025070 and Guo Shen Dao 20243235.

[0029] (3) Main reagents: 20 g / L soluble starch solution: Weigh 2.0 g of soluble starch, dissolve it fully in an appropriate amount of cold water, add 70 mL of boiling water while stirring continuously, heat until the solution boils and becomes transparent, cool to room temperature, and then transfer to a 100 mL volumetric flask and make up to volume.

[0030] Saccharification solution: Weigh one part rice flour and add five parts distilled water, boil until gelatinized. After cooling to 55-65℃, add 1% of the rice flour's weight in heat-resistant α-amylase (100,000 activity units) (Maclean, Shanghai), and stir thoroughly to liquefy. Then add one part of distilled water preheated to 60℃, and add 10% of the rice flour's weight in saccharifying enzyme (50,000 activity units) (Yuanye Biotechnology, Shanghai), and mix thoroughly. Place the mixture in a 60℃ water bath for saccharification for 3 hours. The saccharification endpoint is determined by a dilute iodine solution test until no blue color appears. After filtering the saccharified solution through eight layers of gauze, determine its sugar content to be 12-13 °Bx. Dispense the saccharified solution into 100mL Erlenmeyer flasks, 50mL per flask, autoclave at 121℃ for 20 minutes, and cool to room temperature for later use.

[0031] 2. Separation Methods Red yeast rice was pulverized and passed through a 60-mesh sieve. 2.0 g of red yeast rice powder was placed in an Erlenmeyer flask containing 20 mL of sterile water. The flask was incubated in a 60 ℃ water bath for 30 min, then shaken at 28 ℃ and 220 rpm for 30 min. Under sterile conditions, the mixture was allowed to stand, and the supernatant was collected and diluted to 10⁻⁶ using a gradient method. −2 10 −3 10 −4 Concentration. Take 150 μL of each concentration dilution and spread it evenly on a PDA plate. Incubate at 28 ℃ for 3-4 days. Observe the colony growth. Pick single white or red colonies and transfer them to MEA medium for purification. Repeat the process several times until a morphologically stable strain is obtained, which is numbered W204.

[0032] 3. Morphological identification The activated strain W204 was inoculated onto MEA medium and cultured at 28 °C for 7 days. Figure 1 As shown, the colony morphology characteristics are observed: the colony diameter is 40~60 mm, it is round, the center is raised with obvious wrinkles, it is flocculent, the outer mycelium is denser and white, the surface and back are light orange in the center and white at the edge, and there are radial stripes in the center of the back.

[0033] like Figure 2 As shown, the microstructure observed under an optical microscope reveals that the hyphae are transparent with clear septa and exhibit typical Monascus purpureus microstructures such as cleistothecia, ascospores, hyphae, and conidia. The cleistothecia are intact, and the spores are elliptical and distributed around the hyphae.

[0034] According to the existing morphological classification key table for Monascus purpureus, the morphological characteristics of strain W204 are consistent with those of Monascus purpureus.

[0035] 4. Molecular biological identification The screened and purified Monascus strain was inoculated into malt extract medium and cultured at 28 ℃ and 220 rpm for 3-4 days until a large number of mycelia appeared in the medium. After collecting the mycelia by filtering through three layers of sterile filter paper, genomic DNA was extracted from the mycelia using a novel rapid genomic DNA extraction kit (Dingguo Changsheng, Beijing) according to the instructions.

[0036] Genomic DNA was extracted from strain W204, and the ITS region was amplified by PCR using the universal fungal ITS primers ITS1 (5'-TCCGTAGGTGAACCTGCGG-3', as shown in SEQ ID NO: 2) and ITS4 (5'-TCCTCCGCTTATTGATATGC-3', as shown in SEQ ID NO: 3). The PCR reaction system (50 μL) included: 4 μL template DNA, 25 μL 2× EasyTaq PCR SuperMix, 19 μL ddH2O, 1 μL ITS1 (20 μM), and 1 μL ITS4 (20 μM). The PCR reaction program was as follows: 94 ℃ pre-denaturation for 5 min; 94 ℃ denaturation for 30 s, 58 ℃ annealing for 30 s, 72 ℃ extension for 30 s, for a total of 35 cycles; and 72 ℃ final extension for 10 min.

[0037] The amplified products were sequenced, and the sequencing results were analyzed for similarity with sequences in the NCBI BLAST and GenBank databases. The results showed that the ITS sequence of strain W204 (as shown in SEQ ID NO: 1) shared over 99% homology with the reference strain *Monascus purpureus*. A phylogenetic tree was constructed using MEGA 11 software with the neighbor-joining method, and strain W204 and *Monascus purpureus* clustered in the same evolutionary branch.

[0038] Based on the combined morphological and molecular biological identification results, strain W204 was identified as *Monascus purpureus*. Monascus purpureus ), and named it purple red mold ( Monascus purpureus W204.

[0039] Example 2: Fermentation performance test of Monascus purpureus strain W204 1. Solid-state fermentation culture Strain W204 was transferred to MEA medium and activated by incubation at 28 °C for 7 days. Subsequently, under aseptic conditions, the activated strain was transferred to seed culture medium and cultured at 28 °C with shaking at 180 rpm for 48 h. After culturing, the spore concentration of the seed culture was diluted to 1 × 10⁻⁶. 6 The inoculum was 10% of the rice in 300 mL of solid-state fermentation medium (30.0 g of rice was weighed into a 300 mL fermentation flask, 30 mL of distilled water was added, mixed thoroughly, and autoclaved at 121 °C for 20 min). After thorough mixing, the mixture was fermented at 28 °C for 5 days. Each group was divided into three replicates. After fermentation, the fermentation product was dried in a 40 °C oven to constant weight, pulverized, and passed through a 60-mesh sieve to obtain the fermentation product (red yeast rice powder), which was then set aside.

[0040] 2. Saccharification power test The DNS colorimetric method was used for detection.

[0041] Construction of the glucose standard curve: Weigh 0.2 g of anhydrous glucose into a beaker, dissolve it in an appropriate amount of distilled water, and then transfer it to a 100 mL volumetric flask and make up to volume. Take 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, and 1.0 mL of glucose standard solution into 25 mL colorimetric tubes, add distilled water to 1 mL, then add 1 mL of DNS solution, mix well, and react in a boiling water bath for 5 min. After rapid cooling, make up to 25 mL with distilled water. Measure the absorbance of each solution at 540 nm. Plot the glucose standard curve with glucose concentration (mg / mL) on the x-axis and OD540nm on the y-axis. Figure 3 ).

[0042] Sample determination: Accurately weigh 1.0 g of the fermentation product from step 1 solid-state fermentation culture, place it in a 10 mL centrifuge tube, add 10 mL of acetate-sodium acetate buffer (pH 4.6), shake to mix, incubate at 40 ℃ for 1 h, centrifuge at 10000 ×g for 5 min, and extract the supernatant for use as crude enzyme solution. Take two 10 mL centrifuge tubes, add 5 mL of soluble starch solution (20 g / L) to each, shake well, and preheat at 40 ℃ for 10 min. Add 1 mL of crude enzyme solution to one tube, shake well, and react accurately at 40 ℃ for 1 h. Immediately after the reaction is complete, add 100 μL of NaOH solution (20%) to both tubes, shake well, and remove the tubes. Add 1 mL of crude enzyme solution (inactivated by high temperature) to the colorimetric tube without enzyme solution as a blank control. Add 1 mL of saccharification reaction solution and 1 mL of DNS solution to a colorimetric tube, mix well, and then perform a colorimetric reaction in a boiling water bath for 5 min. Remove the tube and cool it rapidly. Add distilled water to make up to 25 mL, shake well, and measure the absorbance of the solution at 540 nm.

[0043] The formula for calculating glycation power is as follows: ; Wherein, saccharification power, symbol U / g, unit mg / 1.0 g·h, represents the number of milligrams of glucose produced from soluble starch by 1.0 g of yeast (i.e., the fermentation product from step 1 solid-state fermentation) within 1 h under conditions of 40 ℃ and pH 4.6. C is the glucose content obtained from the measured OD540nm value through the glucose standard curve, in mg / mL; m is the mass of the fermentation product, in g; and t is the saccharification reaction time, in h.

[0044] The saccharification power of the solid-state fermentation product of strain W204 was determined to be 752.072 U / g.

[0045] 3. Esterification power detection The headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was used for detection. 5.0 g of the fermentation product from step 1 was weighed into a 250 mL Erlenmeyer flask containing 100 mL of 20% (v / v) ethanol solution containing 1% hexanoic acid, and esterified at 30 ℃ for 100 h (no koji powder was added to the blank group). After esterification, an appropriate amount of the supernatant was diluted tenfold for later use. 1 mL of the test solution was placed in a 20 mL headspace vial, and 10 μL of 88 mg / L isoamyl acetate (internal standard) was added. The mixture was equilibrated at room temperature for 10 min, and then extracted in a 60 ℃ water bath for 30 min.

[0046] GC conditions: A DB-WAX UI gas chromatograph (30 m × 0.25 mm, 0.25 μm) was used. The injection port temperature was 250℃; the split ratio was 100. The temperature program was as follows: initial temperature 50℃, hold for 2 min, increase to 110℃ at 5℃ / min, hold for 2 min, increase to 200℃ at 10℃ / min, hold for 2 min. The carrier gas was 99.999% helium at a flow rate of 1 mL / min; the pressure was 63.9 kPa, the total flow rate was 120.0 L / min, the column flow rate was 1.14 mL / min, the linear velocity was 38.7 cm / sec, and the purge flow rate was 5 mL / min.

[0047] MS conditions: electron ion source; electron energy 70 eV; acquisition mode: full scan; mass scan range: 35-500 m / z; solvent delay: 2 min; ion source temperature: 220 ℃; interface temperature: 230 ℃.

[0048] The formula for calculating esterification power is: ; Esterification power, denoted by mg / g, is expressed in units of mg / 1.0 g·100 h. It represents the number of milligrams of ethyl hexanoate synthesized from 1.0 g of yeast at 30 ℃ for 100 h under catalytic reaction with hexanoic acid and ethanol. Ai is the peak area of ​​the target substance (ethyl hexanoate); As is the peak area of ​​the internal standard substance (isoamyl acetate).

[0049] The esterification power of the solid-state fermentation product of strain W204 was determined to be 100.906 mg / g.

[0050] 4. Fermentation power test The carbon dioxide loss method was used for detection. Under aseptic conditions, 1.0 g of the fermentation product from the solid-state fermentation culture in step 1 was added to the saccharified liquid, the fermentation plug was installed, and the total weight was recorded. The fermentation system was placed in a 30 ℃ constant temperature incubator for 72 h. After fermentation, the fermentation system was removed, thoroughly shaken to allow the gas to dissipate, and the total weight was recorded again. The saccharified liquid without added fermentation product served as a blank control group.

[0051] The formula for calculating fermentation power is as follows: Fermentation power (U / g) = (M1 − M2) − (M3 − M4) Fermentation power, denoted by U / g, is expressed in units of g / 1.0 g·72 h, representing the number of grams of CO2 produced by 1.0 g of yeast at 30 ℃ over 72 h. M1 represents the total mass of the entire fermentation system (fermentation plug and contents) before fermentation; M2 represents the total mass of the entire fermentation system after fermentation; M3 represents the total mass of the entire fermentation system before fermentation in the control group; and M4 represents the total mass of the entire fermentation system after fermentation in the control group.

[0052] The fermentation power of the solid-state fermentation product of strain W204 was determined to be 0.816 U / g.

[0053] Example 3: Detection of citrinin in Monascus purpureus strain W204 High performance liquid chromatography (HPLC) was used to detect citrinin.

[0054] Preparation of standard: Accurately weigh 1.0 mg of citrinin standard (HPLC≥98%) into a 10 mL brown volumetric flask, dilute to the mark with 80% methanol solution, and store at 4 ℃ for later use.

[0055] Sample preparation: Weigh 1.0 g of the fermentation product from the solid-state fermentation culture of Example 2 into a 10 mL centrifuge tube, add 80% methanol solution to the 6 mL mark, and sonicate at 45 kHz for 30 min to ensure thorough mixing. Continue extraction in a 60 ℃ water bath for 60 min, then allow to stand at room temperature for 20 min. Filter an appropriate amount of the supernatant through a 0.22 μm microporous membrane; the resulting filtrate is reserved for analysis.

[0056] Chromatographic conditions: A Waters SunFire C18 column was used for separation at a column temperature of 30 °C. The mobile phase was a mixture of pH 2.5 phosphoric acid aqueous solution and acetonitrile at a volume ratio of 50:50, with a flow rate of 1.0 mL / min and an injection volume of 20.0 μL. Detection was performed using a fluorescence detector, with excitation and emission wavelengths set at 331 nm and 500 nm, respectively.

[0057] Citrusin in the fermentation products of Monascus purpureus strains was detected and analyzed using 100 μg / mL citrusin standard solution and commercially available Gutian Jiayue red yeast rice as controls.

[0058] The results showed that the retention time of the characteristic peak of the citrinin standard was 11.28967 min ( Figure 4 A), Gutian Jiayue red yeast rice peaked at 10.87926 min ( Figure 4 B). Chromatogram of fermentation products from Monascus strain W204 ( Figure 4 C) No significant signal was observed in the characteristic peak region of citrinin, and no integrable chromatographic peaks were formed. Therefore, this indicates that strain W204 produces citrinin below the method detection limit, or does not produce citrinin at all.

[0059] In summary, strain W204 of this invention exhibits excellent comprehensive fermentation performance. Its saccharification power reaches 752.072 U / g, esterification power reaches 100.906 mg / g, and fermentation power reaches 0.816 U / g. Compared with existing Monascus strains, this strain achieves balanced and outstanding performance in the three core indicators of saccharification power, esterification power, and fermentation power. It can efficiently complete the entire process of starch saccharification, alcoholic fermentation, and flavor compound synthesis, making it suitable for the production of high-quality brewed red yeast rice. Strain W204 has high safety; HPLC analysis shows that it does not produce citrinin, meeting food safety requirements and can be directly used in the food fermentation industry. Furthermore, this strain can be widely applied in the production of traditional fermented foods such as brewed red yeast rice, red yeast rice wine, red yeast rice vinegar, and fermented bean curd, demonstrating promising industrial application prospects and economic benefits.

[0060] While specific embodiments of the present invention have been described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and not intended to limit the scope of the present invention. Equivalent modifications and variations made by those skilled in the art in accordance with the spirit of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A purple Monascus strain W204, characterized in that: The purple Monascus strain is Monascus purpleus ( Monascus purpureus W204, the purple Monascus ( Monascus purpureus W204 was deposited on August 11, 2026 at the China General Microbiological Culture Collection Center (CGMCC), located at No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, with accession number CGMCC No. 42968.

2. The purple Monascus strain W204 according to claim 1, characterized in that: The ITS sequence of the purple Monascus strain W204 is shown in SEQ ID NO:

1.

3. The purple Monascus strain W204 according to claim 1, characterized in that: The solid-state fermentation product of the purple Monascus strain W204 does not contain citrinin.

4. The purple Monascus strain W204 according to claim 1, characterized in that: The purple Monascus strain W204 was subjected to solid-state fermentation using rice as a substrate. The fermentation product had a saccharification power of 752.072 U / g, an esterification power of 100.906 mg / g, and a fermentation power of 0.816 U / g.

5. The use of the purple Monascus strain W204 according to any one of claims 1 to 4 in the preparation of brewed red yeast rice.

6. The application according to claim 5, characterized in that: The preparation method of the brewed red yeast rice includes the following steps: inoculating the purple red yeast mold strain W204 into the rice solid fermentation substrate, fermenting and culturing it at 28-35 ℃, and drying it to obtain the brewed red yeast rice.

7. The application according to claim 6, characterized in that: The inoculum amount for solid-state fermentation is 6%~10%, the initial water addition is 10~20 mL / 30 g rice, and the fermentation time is 4~6 days.

8. A method for brewing red yeast rice, characterized in that: It is prepared by solid-state fermentation from the purple Monascus strain W204 as described in any one of claims 1 to 4.

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