181 results about "Citrinin" patented technology

The production of functional red rice powder with high color number and without citrinin belongs to the field of red rice product producing technology. The functional red rice powder is produced with monascus strain No. 9901 or 9906 liquid culture seed and grain material culture medium and through inoculation of liquid seed, solid fermentation at 25-32 deg.c temperature and 60-90 % humidity for 2-3 weeks, sterilization, stoving and milling. During the production, liquid fermentation process may be also adopted. The product has color number of 200-600 U / g and content of functional componentMonacolin K 4-12 g / kg with Monacolin K in open ring structure accounting for 70-90 %, and no toxic matter citrinin. The product may be used as food additive or fixing safely.

The invention relates to a penicillium citrinum sourced citrinin compound (penicitrinol O) as well as a preparation method and an application thereof. The compound has an effect on inhibiting tumor cell proliferation and has anti-tumor activity, and the structural formula is shown in the specification. The preparation method comprises the steps: fermenting and culturing penicillium citrinum IBPT-5 to obtain a fermented product; and then separating and purifying the fermented product to obtain the compound. The experiment shows that the compound has high anti-tumor activity for human cervical cancer cell line hela and can be used for preparing cell proliferation inhibition medicines or anti-tumor medicines for the study on anti-tumor.

The invention relates to a method for detecting content of orange fusidic acid in fermentation products, which comprises following steps of: 1. sample color value measuring step; 2. sample processing before detecting, includes: (1) extracting orange fusidic acid from sample: weighing up sample; adding methyl alcohol extract; mixing with ultrasonic and then centrifugation extracting; depression compressing in ambient temperature; (2) making absorbing chromatography column for crude separation step includes: column packing with neutral absorbing resin washed with methyl alcohol; (3) crude separation of the orange fusidic acid in the sample; 3. identifying conditions of liquid chromatography; 4. analyzing chromatography; 5. making standard solution and standard curve; 6. calculating results.

This invention discloses a citrinin immune chromatography test paper and its process method and utility. The test paper comprises pad, sample pad, tracing particle compound pad, pyroxylin film, adsorption pad, test thread, and control thread. The method is the following: to orderly put sample pad, tracing particle compound pad, pyroxylin film and adsorption pad on the pad; the tracing particle compound pad has citrinin antibody with tracing particle mark; the pyroxylin film has test thread and control thread; the test thread has citrinin antigen and antibody of citrinin antigen.

The invention belongs to the technical field of food safety detection, and provides a high-efficient liquid chromatogram method for simultaneously detecting aflatoxin B1, ochratoxin A, zearalenone and citrinin in grains. Universal type extracting solution is extracted, detection is realized by a high-efficeint liquid chromatogram and fluorescence detector method, and quantification is realized by an external standard method. Detection limits of the method respectively include 1.08 micro-grams / kg of aflatoxin B1, 3 micro-grams / kg of ochratoxin A, 35.85 micro-grams / kg of zearalenone and 6.52 micro-grams / kg of citrinin. The method is simple, convenient and fast, is low in environmental pollution and detection cost, and is applicable to simultaneously and quantitatively detect four types of mycotoxin in the grains.

The invention discloses red yeast rice rich in Monacolin K and a preparation method of the red yeast rice. The preparation method comprises the steps of taking 40 monascus strains which are obtained in a separated mode as objects, and screening out a monascus strain, namely FG-8, wherein the monascus strain produces the Monacolin K in a high-yield mode and produces no citrinin, and the Monacolin K content of a fermentation product of the monascus strain is 2.46 mg / g and 2.29 times that of a type strain ACCC 30501. Through molecular identification, the strain is determined as red monascus. The red monascus, namely the FG-8, is treated as an original strain, 26 different varieties of rice raw materials are screened, when the FG-8 is founded, polished rice of a rice variety, namely 'California red rice', is treated as substrates for conducting fermentation, and the red yeast rice rich in the Monacolin K is obtained. The red yeast rice is simple in preparation method, the Monacolin K content measured under the optimum fermentation condition is 4.64 mg / g and approximately 8.30 times that of Furuta red yeast rice on the market, and no citrinin is detected.

The invention discloses a production method of a monascus liquid state fermentation yeast. A Monascus strain L producing pigment and citrinin in high yield is used in the method, is preserved in China Center for Type Culture Collection and has a preservation number of CCTCC M2013039. The color value level, the fermenting period and the glucoamylase vitality of the liquid state fermentation yeast produced under technical conditions in the invention are 110-120U / mL, 5-7d and 630-740U / mL, and the citrinin content of the liquid state fermentation yeast is 2-3mg / L and is lower than a content limit index of citrinin in monascorubin of 0.2mg / kg (a color value reference is 5mu / g, 1%) in Food Additive in Japan promulgated in 1999 and revised in 2003 by Ministry of Health and Welfare, Japan. The liquid state fermentation yeast has no hidden safety troubles, and can be used in a monascus rice wine brewing system.

The invention relates to a Monascus ruber for the high generation of lovastatin and gamma-aminobutyric acid and the low generation of a pigment. The Monascus ruber is named as C002, belongs to Monascus sp., has a preservation number of CGMCC NO.6860, is preserved at China General Microbiological Culture Collection Center in Institute of Microbiology, Chinese Academy of Sciences on Datun Road, Chaoyang District of Beijing on November 26, 2012. The Monascus ruber has the advantages of high generation of lovastatin and gamma-aminobutyric acid, no generation or extremely-low generation of citrinin, no bitterness, and low generation of a Monascus pigment. Strains of the Monascus ruber CGMCC NO.6860 can utilize a plurality of culture mediums comprising rice, coarse rice, corn, cassava and the like to produce functional red yeast rice; and the Monascus ruber is especially suitable for the exploitation of relevant functional beverage products because of the Monascus pigment low-generation characteristic.

The invention discloses monascus purpureus and application thereof in food production. The monascus purpureus is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.8310. The monascus purpureus, which is nearly free from the production of citrinin, has the highest yield of monascus color in known monascus strains and has a relatively high color value, and the monascus purpureus is quite low in the output of citrinin; and the monascus purpureus can be used for preparing dairy products for used in other food processing technologies.

The invention provides a monascus mutant strain, namely Monascus purpureus yang Ty622, and a method for preparing monascus yellow pigment by submerged fermentation of the strain. The method comprises the steps of: selection and breeding of strain, seed culture, large-capacity tank fermentation and extraction of monascus yellow pigment, wherein the seed culture and the fermentation are implemented in a specifically manufactured culture medium, and multistage fermentation is performed in a large-capacity pot fermentation tank, followed by fermentation; the technological conditions of fermentation are as below: the temperature is from 32 to 36 DEG C, the stirring rotational speed is 200 to 400r / min; the ventilation quantity at earlier stage is from 400 to 500L.min and is then regulated to 500 to 600L.min at middle / later stages. The invention further provides an article prepared according to the above method. The preparation method according to the invention has simple technology and is easy for industrialized production, and the resultant fermented liquid has high content of monascus yellow pigment and low content of citrinin.

The invention relates to a detection method of citrinin, in particular to a method for detecting contents of citrinin in monascus by liquid chromatograph / mass spectrometer (LC / MS). The method comprises the steps of pre-processing a sample by an ultrasonic extraction method, and performing ultrahigh-pressure liquid chromatograph and mass spectrometric detection. In the method, a waters BEH C18 liquid chromatographic column is adopted, the mobile phase is acetonitrile and water, and the gradient elution condition is that the column temperature is the room temperature; a quadrupole mass spectrometer detector is used: a spray source is electrosprayed in a positive ion manner, and parent ions and product ions are used as qualitative and quantitative ions; the result is that the linearity of the standard solution of citrinin in the method between 0.01 and 50 microgram / L is good; the regression equation is y=1923.2x+270.29, R2 is 0.9998; the recovery of the sample is 83.6%; the detection limit is 0.001 microgram / L. The accuracy of the method is high, the repeatability is good, and the method is suitable for the quantitative detection of citrinin in monascus.

The invention relates to a preparation method and a use of two dimer citrinin compounds. The dimer citrinin compounds with novel structures are produced by adopting Penicillium Citrinum HGY1-5 in samples collected from a crater. Tests prove that the compounds can be used as a cell proliferation inhibitor, an apoptosis inducer or an anti-tumor agent.

The invention discloses a monascus strain and application of the monascus strain in preparing functional monascus. The Monascus sp. strain MS-1 provided by the invention is conserved in China Center for Type Culture Collection on June 26, 2013 with the conservation number of CCTCC M2013295. The strain is identified as M.pilosus through morphology and an ITS sequence analysis method. The Monascus sp. strain MS-1 does not contain ctnA, ctnE, ctnR or pksCT genes related to the synthesis of citrinin in the genome and does not have the citrinin synthesizing capability. The invention further provides a method for producing the functional monascus rich in monacolin K but containing no citrinin. The method comprises the following steps: (1) bringing the Monascus sp. strain MS-1 into a seed medium for enrichment culture to obtain a seed solution; (2) taking the seed solution into a fermentation medium for solid fermentation, wherein a temperature change culture method is adopted, the seed solution is cultured for three days at 30 DEG C and then cultured for 11 days at 25 DEG C; and (3) drying the fermentation product at 55 DEG C to obtain the functional monascus. The content of the monacolin K in the functional monascus is high, and the detection shows no citrinin exists.

The invention relates to a method for producing monascus pigment with low content of citrinin by using rice as raw material, and the process thereof consists of the following steps: (1) rice milk is prepared; (2) the rice milk is added with 0.1 percent to 0.2 percent of ammonium nitrate, 0.15 percent to 0.25 percent of potassium dihydrogenphosphate, 0.1 percent to 0.2 percent of manganese sulfate, 1 percent to 2 percent of maize pulp and 1.5 percent to 2.5 percent of soybean powder, and the obtained mixture is heated to 121 DEG C to be kept for 20 minutes, and then cooled to 35 DEG C to 40 DEG C to obtain a fermentation culture solution; (3) monascus strains are transferred to a seed culture medium to be cultivated for 50 hours under the temperature of 31 DEG C to 33 DEG C, after being cultivated on a solid slant plane, and then an enlarged monascus culture solution is obtained; (4) 8 percent to 10 percent of the enlarged monascus culture solution is fed into the fermentation culture solution, and the obtained mixture is kept under the temperature of 31 DEG C to 37 DEG C, stirred and cultivated for 20 hours, hereafter, octanoic acid with the weight equal to 0.1 percent to 0.2 percent of the weight of rice and methyl ketone with the weight equal to 0.1 percent to 0.2 percent of the weight of rice are added, then the temperature is kept, and the mixture is stirred and cultivated for 85 hours to 95 hours, while the pressure of a fermentor is kept to be 0.04MPa to 0.06MPa so as to obtain a fermentation liquor; (5) the fermentation liquor is filtered, and the obtained filtrate is treated with spray drying or freeze drying after membrane concentration. The monascus pigment obtained by the method consists of less than 0.05 mg / kg of the monascus when color value is higher than 200.

The invention relates to recombined monascus purpureus with the characteristics of low citrinin expression and high haematochrome expression. A bacterial strain is named purple monascus ZD19 and is preserved in CCTCC (China Center for Type Culture Collection), and the CCTCC NO. is M 208199. Citrinin on a genome synthesizes a relevant gene ctnR which is removed through knocking, monascus polyketone synthesizes a pksl gene sequence of an enzyme gene so as to replace a ctnR gene sequence, and the genome of the monascus purpureus does not contain an external source resistance gene. The invention further provides a preparation method for the monascus purpureus. The preparation method includes the following steps: the monascus polyketone synthesizes the pksl gene sequence of the enzyme gene, and the citrinin in the genome of the monascus purpureus is replaced by the homologous recombination method so as to synthesize the relevant gene ctnR, and then screening is carried out on a target recombinant by utilizing the restraining characteristic of the citrinin against bacillus subtilis as a genetic mark. The invention further provides a purpose of using the monascus purpureus to prepare monascus color.

The invention relates to a citrinin compound penicitrinol L derived from Penicillium citrinum, a preparation method and application of the citrinin compound penicitrinol L. The citrinin compound has the effects of inhibiting tumor cell proliferation and has antineoplastic activity. The structural formula of the citrinin compound is shown in the formula (refer to the Specification). Through performing fermental cultivation on Penicillium citrinum ((i)Penicillium citrinum ( / i)) IBPT-5 to obtain a yeast and conducting separation and purification on the yeast, the compound is obtained. The experiment confirms that the compound has a better antineoplastic activity to human cervical carcinoma cell line hela, so that the citrinin compound penicitrinol L can be used for preparing cell proliferation suppressing drugs or antineoplastic drugs and used in antineoplastic researches.

The invention provides a strain of monascus purpureus JCT-4(W) achieving high yield of acid monacillin K and low yield of citrinin and application thereof. The preservation number of the strain of monascus purpureus JCT-4(W) is CCTCC (China Center For Type Culture Collection) NO:M2016781. The invention also provides a method for producing functional red kojic rice by fermenting the monascus purpureus and the obtained functional red kojic rice. The strain provided by the invention has the advantages that the content of the acid monacillin K in the functional red kojic rice can be improved; meanwhile, the content of the citrinin is reduced, so that the fermentation product of the monascus purpureus is safer.

The invention discloses a solid fermentation tank as well as a method for preparing red kojic rice by using the solid fermentation tank and a product prepared by the method, and belongs to the technical field of biological fermentation. The solid fermentation tank comprises a horizontal fermentation bucket, a temperature detecting opening, a humidity detecting opening, a pressure detecting opening, an inoculation opening, a sampling opening, a feeding hole, sight glass, an inlet pipe, an outlet pipe, a balance plate, a rolling bracket, a material baffle and an outside-bucket jacket. The method is used for preparing healthy nutritional red kojic rice by using the solid fermentation tank by the following steps: soaking materials; washing the materials; steaming the materials; cooling; separating; inoculating; mixing; keeping the temperature; keeping the humidity; fermenting; harvesting; and drying and the like. By virtue of the design of the invention, the environmental protection property, economic efficiency and stability of the solid fermentation tank as well as the homogeneity of the same batch of fermentation products are improved; the solid fermentation tank is applied to the preparation method; the preparation condition is optimized; the contents of red rice protein, red rice polysaccharide, ergosterol and amino acid in the prepared red kojic rice are respectively not lower than 3.0%, 2.0%, 1.0% and 1.0%; the limit amount of citrinin is not higher than 0.01mg / kg and the limit amount of monacolin K is not higher than 0.01%.

The invention provides a method for producing citrinin at low yield by liquid state fermentation of monascus through exogenous addition of an antioxidant. The method comprises the following steps: adding the antioxidant into a fermentation culture medium, and sterilizing to obtain a monascus fermentation culture medium; inoculating 2 to 10 percent of a V / V monascus seed culture solution into the fermentation culture medium; sufficiently and uniformly mixing and then carrying out shaking culture in a shaking table. Liquid fermentation of the monascus is realized by adding rutin, vitamin E or lipoic acid; the citrinin is reduced while the yield of pigment is increased, and the safety of a monascus product is improved.

The invention discloses a preparation method of an egg yolk antibody against citrinin, comprising the following steps: (1) to prepare the artificial antibody of citrinin; (2) to inject the artificial antibody of citrinin into a hen body to immune; and after 4 times of immunity, to collect eggs continuously for 1 to 2 months; and (3) to extract the egg yolk antibody against citrinin. The prepared egg yolk antibody of anti-citrinin has the advantages of low preparation cost, large productivity, and high specificity. The method can be applied to the development of gold colloid and the establishment of fast examination technology with rapidness, sensitivity, specificity to the citrinin, and has a great application prospect in the safety examination of agricultural products and foods.

The invention provides monasucspurpureus. The monasucspurpureus has a classification name of monasucspurpureus FJMR36 and is preserved in China Center for Type Culture Collection (CCTCC), with the preservation number of NO: M2017313. The invention further provides a monascus fermentation agent containing the monasucspurpureus FJMR36, application of the monasucspurpureus FJMR36 to brewing of monascus yellow rice wine and a brewing method of the monasucs yellow rice wine. The color production level of the strain is remarkably higher than color value of other alcohol pigments produced by metabolism of other monascus at home and abroad; the yield of citrinin is relatively low; meanwhile, the strain has relatively strong saccharification and liquefaction capabilities; the biological transformation utilization rate of fermentation raw materials can be improved.

The invention provides functional poultry feed additive prepared from monascus fermentation product. When functional poultry feed additive is added according to a certain concentration, the synergies of both monascus pigment and stanin matter can be fulfilled fully to achieve the purpose of reducing the cholesterol in poultry eggs markedly. Because the functional poultry feed additive is prepared from the specific monascus fermentation product, the content of both cholesterol and triglyceride in poultry eggs and poultry meat is reduced markedly, no stanin matter and citrinin can be detected from the functional poultry feed additive, and accordingly no stanin matter and citrinin can be detected from the poultry eggs and poultry meat. The functional poultry feed additive can improve the disease resisting ability of the poultry, increase the egg laying rate of the poultry, deepen the color of the yolks of the poultry eggs and make the shells of the poultry eggs harder.

The invention relates to a Monascus purpureus strain, and a fermentation product and a fermentation method thereof. The Monascus purpureus has a strain number of ZX26 and an accession number of CGMCCNO. 15992, and has the advantages of high lovastatin yield, low citrinin synthesis amount, compliance with food safety standards and good genetic stability. The fermentation product comprises myceliaproduced by fermentation and a fermented product lovastatin, and has the advantages of high lovastatin content, low citrinin content, compliance with food safety standards and high nutritional and health-care value. The method comprises a step of inoculating the seed solution of the Monascus purpureus strain into a fermentation medium for oscillating fermentation culture. The fermentation method is simple in operation, low in cost, and convenient for large-scale production. Furthermore, after the fermentation method is optimized, the ability of the Monascus purpureus strain in producing lovastatin can be greatly enhanced.

The invention relates to a citrinin compound penicitrinol M derived from Penicillium citrinum, a preparation method and application of the citrinin compound penicitrinol M. The compound has the effects of inhibiting tumor cell proliferation and has antineoplastic activity. The structural formula of the citrinin compound is shown in the formula (refer to the Specification). Through performing fermental cultivation on Penicillium citrinum ((i)Penicillium citrinum ( / i)) IBPT-5 to obtain a yeast and conducting separation and purification on the yeast, the compound is obtained. The experiment confirms that the compound has a better antineoplastic activity to human cervical carcinoma cell line hela, so that the citrinin compound penicitrinol M can be used for preparing cell proliferation suppressing drugs or antineoplastic drugs and used in antineoplastic researches.

The invention relates to a non-citrinin monascus gene engineering fungus construct method, belonging to animalcule gene engineering field. The invention offers (1) citrinin coding gene pksCT sequence origin from CICC5006;(2) construct CICC5006 citrinin gene clone carrier pBpksCTHyg;(3)REMI induces CICC5006 citrinin gene remove method. Using this invention, it can interdict the metabolizing approach of citrinin in monascus, solve associated citrinin and pollution during pigment producing and make sure of the security of red bend, fulfilling the purpose of ameliorating the equality and depth development of red bend product.

Disclosed is a method for preparing a citrinin-free Monascus biomass. Also disclosed are a pharmaceutical and a functional food comprising a preparation by the method. The Monascus biomass possesses anti-oxidation property, and shows anti-proliferation property on cancer cells via apoptosis pathway.

The invention provides a method for controlling monascus to produce a monascus pigment by utilizing tea polyphenols. The method comprises the following steps of strain activation, seed liquid preparation and fermentation, wherein tea polyphenols are added to a fermentation medium. The pigment production in a fermentation broth can be obviously improved by adding the tea polyphenols, and the content of citrinin is not increased.

The invention discloses Monascus anka Yang YZ 301 and a cultivation method thereof, wherein the microbial preservation number of the Monascus anka Yang YZ 301 is CGMCC9707. The invention further discloses a method for preparing lower citrinin and high color value monascus red pigment through liquid state fermentation of the Monascus anka Yang YZ 301. The method includes the first step of strain breeding, the second step of seed cultivation and enlarged cultivation, and the third step of liquid state fermentation, extraction and purification, spray drying and the like. The strains are the Monascus anka Yang YZ 301 obtained by cultivation, repeated UV mutagenesis and repeated isolation and screening of Monascus anka Nakazawa et Sato YZ201 developed by the Tianyi Biological Fermentation Technology Co., Ltd in Dongguan. The invention further discloses a lower citrinin and high color value monascus red pigment product obtained through the preparing method. The provided strains are excellent, and the technology is reasonable and stable. The obtained product is high in yield and stable in quality. The content of citrinin in the product is not more than 0.2 mg / kg (calculated by unit color value of 500 mu / g), and the color value of monascus red pigment ranges from 10,300 mu / g to 10,800 mu / g.

The invention discloses a production method for food safety type monascorubin. The production method comprises the steps of subjecting monascorubin to slant seed culture, liquid seed culture and fermentation culture. A transforming agent is added in the fermentation culture process; and the transforming agent is one or more selected from carotin, vitamin C, fulvic acid and EDTA-2Na. The content of citrinin in the monascorubin prepared by the production method is greatly reduced; and the production method has high safety, is simple to operate, is simple and practicable, and is efficient.

The invention relates to a red date enzyme and a preparation method thereof. The red date enzyme is prepared from the following ingredients by weight percentage: 15%-16% of red dates, 10%-15% of yams and 5%-25% of hawthorns. In the invention, the functional red date enzyme is prepared by fermentation of multiple strains (monascus, lactobacillus acidophilus and lactobacillus plantarum) by taking the red dates as the main materials and compounding the yams and the hawthorns. According to the preparation method, the characteristics of medicinal value, aroma, functional components and the like of the raw materials are fully utilized through compounding of the raw materials and synergistic fermentation of the multiple strains, the red date enzyme which can improve immune, is antioxidant and is used for adjusting blood lipids can be obtained through combination with synergistic fermentation of the multiple strains, and citrinin is not detected in a product.