35 results about "Monacolin K" patented technology

The invention provides a complex microbial inoculant for fermenting modified corn flour, a method and application, and belongs to the technical field of fermented food. The complex microbial inoculant comprises a liquid state fermentation complex microbial inoculant (streptococcus thermophilus is greater than or equal to 1 * 10 < 9 > cfu / mL and bacillus subtilis is greater than or equal to 1 * 10 < 9 > cfu / mL) and a solid state fermentation complex microbial inoculant (monascus spore suspension is greater than or equal to 1 * 10 < 6 > spores / mL and lactobacillus plantarum is greater than or equal to 1 * 10 < 8 > cfu / mL), and the fermentation modification method comprises the following steps: performing microwave puffing treatment on corn flour, mixing the corn flour with oat bran, and sequentially performing liquid state fermentation and solid state fermentation, and spraying the liquid fermentation supernatant back to the solid substrate, and finally drying to obtain the modified corn flour. Through the synergistic effect of a two-stage fermentation system, the content of functional components such as soluble dietary fibers and Monacolin K in the corn flour is remarkably increased, and the obtained product has the characteristic of lowering cholesterol.

The invention belongs to the technical field of microorganism and traditional Chinese medicine fermentation, and particularly relates to a method for producing monacolin K through bidirectional fermentation of medicinal and edible traditional Chinese medicine radix puerariae-monascus purpureus. The radix puerariae is used as an exogenous additive and is subjected to bidirectional co-fermentation with the monascus purpureus, the influence of the radix puerariae on growth and metabolism of the monascus purpureus is researched through a single-factor experiment, the result shows that the radix puerariae powder has a remarkable promoting effect on synthesis of the monacolin K, and the yield of the monacolin K is increased by 2.8 times at most. The fluorescent quantitative PCR detection shows that the expression of the 9-segment gene related to the synthesis of the monacolin K also shows an up-regulation trend; meanwhile, the content of total flavonoids is obviously increased due to the addition of the radix puerariae. According to the method, the monacolin K can be produced through bidirectional fermentation of the radix puerariae and the monascus purpureus, various effective active ingredients are contained in fermentation liquor, and the method has wide application prospects in the field of fermentation of medicinal and edible products.

The present invention relates to the technical field of fermented food, and particularly discloses a red yeast rice soybean paste and a preparation method thereof, the preparation method comprises the following steps: oats are soaked and steamed, monascus is inoculated, solid state fermentation is performed for 8-12 days under the conditions of 28-32 DEG C and humidity of 75%-85%, the materials are turned over every day in the fermentation process, and atomized liquid containing 0.1%-0.3% of tea polyphenols is sprayed; soybeans are soaked in ultrasonic-assisted alkali liquor and then subjected to high-pressure cooking, and after cooling, the soybeans are mixed with red yeast rice according to the mass ratio of 5: 1-3: 1; adding 2%-5% of trehalose, 0.5%-1% of a protease preparation and table salt into the mixture, and performing two-stage fermentation at 40-45 DEG C; adding 0.1-0.5% of purple perilla seed extract, homogenizing, aging for 30 days, and sterilizing to obtain the red yeast rice soybean paste; according to the preparation method disclosed by the invention, oats are adopted as a monascus fermentation substrate, and atomization spraying treatment of tea polyphenol is combined, so that the content of functional components, such as Monacolin K and gamma-aminobutyric acid, in the monascus soybean paste is effectively increased, and not only is a product endowed with higher nutritional value, but also the monascus soybean paste has physiological activities of lowering lipid, promoting nerve health and the like.

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

The invention discloses a production method for improving the ring opening rate of monascus milovastatin, and belongs to the technical field of monascus rice production. According to the method, a monascus purpureus high-yield strain is selected and inoculated into a solid indica rice matrix containing a specific additive for fermentation after spore activation, and the matrix comprises 1, 5-p-coumaroylquinic acid, sodium acetate, sodium citrate, a thermally modified soybean protein isolate polysaccharide sulfate compound and other components. Wherein sodium acetate and sodium citrate can serve as short-chain fatty acid precursors, the activity of closed-loop lactonase is inhibited through pH regulation, and generation of lactone type products is reduced; 1, 5-p-coumaroylquinic acid activates the expression of a polyketide synthase gene cluster, so that the synthesis flux of the Monacolin K with an open-loop structure is improved; nicotinamide ribose enhances the electron transfer efficiency of glycolysis and TCA circulation, provides sufficient ATP for polyketone synthesis, and promotes synthesis of Monacolin K. The compound further strengthens the synthesis flux of secondary metabolites by changing the form of hyphae and continuously releasing a nitrogen / carbon source, and promotes intracellular products to be transferred to extracellular.

The invention discloses a red yeast rice powder-phytosterol ester blood fat reducing formula and an embedding technology, and relates to the technical field of health food, the red yeast rice powder-phytosterol ester blood fat reducing formula comprises, by weight, 30-50 parts of red yeast rice powder, 20-40 parts of phytosterol ester, 10-15 parts of fructo-oligosaccharide, and 1-3 parts of a rosemary extract; through the scientifically verified compounding proportion, the competition of the two components in the intestinal absorption stage is avoided, and the bioavailability is improved. Fructo-oligosaccharide is used as prebiotics, so that intestinal health is promoted, and the absorption capacity of intestinal tracts to active ingredients is improved; the rosemary extract has an anti-oxidation effect, can prolong the oxidation induction period of phytosterol ester to 120 hours, can protect monacolin K and phytosterol ester in the red yeast rice powder from being damaged by external factors such as light and heat, and further improves the stability.

The invention discloses a method for producing burdock functional red yeast rice through solid state fermentation. The monascus ruber NCPS2020003 (the preservation number is CCTCC NO: M 20242830) is provided for the first time, the monascus ruber NCPS2020003 is high in Monacolin K yield, no toxin substance citrinin is generated in the fermentation process, and the monascus ruber NCPS2020003 is stable in performance, high in growth speed and high in MK production capacity through fermentation. On the basis, burdock and purple sweet potato powder are used as main matrixes, the burdock functional red yeast rice is prepared through bag type fermentation, space is saved, the burdock functional red yeast rice is scattered once only when high-temperature fermentation is finished, then stirring and water supplementing are not needed in the whole low-temperature fermentation process, the fermentation time of the burdock functional red yeast rice prepared through the technology ranges from 15 days to 30 days, the Monacolin K content in the product reaches 0.5% or above, and the content of the monacolin K in the product reaches 0.5% or above. And the content of open-loop Monacolin K reaches 75% or above.

The invention relates to the field of biological fermentation, and discloses a preparation method of a fingered citron monascus fermentation composition, which comprises the following steps: 1) removing essential oil components in fingered citron in a drying mode; (2) preparing the fingered citron obtained in the step (1) and rice into powder; (3) mixing fingered citron powder, rice flour and water to prepare a solid-state fermentation substrate; 4, the monascus is inoculated into the solid-state fermentation substrate for fermentation, and the fermentation product is the fingered citron and monascus fermented composition.The monascus is used for solid-state fermentation with fingered citron and rice flour as raw materials for the first time, it is found that fingered citron can promote and increase the content of effective components including polysaccharide, Monacolin K, flavone and the like in the fermentation product, and therefore the effect of the fingered citron and monascus fermented composition is improved.

The invention relates to the technical field of biology, and particularly discloses construction and application of monascus overexpression GAD genetically engineered bacterium, and the construction of the monascus overexpression GAD genetically engineered bacterium comprises the following steps: constructing an expression vector pNeo-GAD recombinant plasmid, transforming the recombinant plasmid into agrobacterium, transforming monascus by an agrobacterium-mediated method, and carrying out PCR identification on monascus transformants. The application method comprises the following steps: culturing to obtain a seed solution of the monascus overexpression GAD genetically engineered bacterium, inoculating the seed solution into a fermentation culture medium, and carrying out fermentation culture to obtain a fermentation product of the monascus overexpression GAD genetically engineered bacterium; a fermentation product of the obtained monascus overexpression GAD genetic engineering bacterium contains high-yield monacolin K and high-yield gamma-aminobutyric acid, and meanwhile citrinin is not detected in the fermentation product of the monascus overexpression GAD genetic engineering bacterium.

The invention relates to the field of fermented food, and particularly discloses monascus purpureus M25 with functions of reducing blood pressure and blood fat, and the preservation number of the monascus purpureus M25 is CCTCC (China Center for Type Culture Collection) NO: M20252285. Meanwhile, the invention also discloses an innovative application method of the strain in preparation of the red yeast rice thick broad-bean sauce, which is characterized in that the M25 strain is inoculated to wheat kernels to prepare red yeast rice wheat flour rich in active ingredients, and then the flour is used as a functional ingredient and is subjected to synergistic fermentation with aspergillus oryzae in a koji-making stage of the Pixian thick broad-bean sauce to prepare the red yeast rice thick broad-bean sauce. And carrying out high-salt fermentation and other traditional processes subsequently. The method successfully solves the industrial problem that the functional strain is difficult to survive and express efficacy in the traditional high-salt fermentation system. The prepared thick broad-bean sauce keeps the traditional flavor, the content of amino acid nitrogen far exceeds the standard, the delicate flavor and nutritional value of the product are remarkably improved, more importantly, the content of monacolin K in the final product is stable, and the thick broad-bean sauce has the dual health-care functions of reducing blood pressure and blood fat.

This invention discloses a red yeast rice freeze-dried powder flash-release tablet and its preparation process, relating to the food processing field. It is made from the following raw materials in parts by weight: 10-30 parts red yeast rice extract, 5-20 parts fructooligosaccharides, and 0.5-5 parts gelatin. This red yeast rice freeze-dried powder flash-release tablet and its preparation process utilize a vacuum freeze-drying process, carried out entirely at low temperatures, avoiding the damage to the functional components of red yeast rice caused by traditional high-temperature drying. The proportion of open-ring monacolin K (acid form) in the resulting flash-release tablet can be stably maintained at 93%-97%, far exceeding that of traditional drying processes (usually not exceeding 30%). Simultaneously, this flash-release tablet rapidly disintegrates within 15 seconds in the oral cavity, allowing monacolin K to be directly absorbed into the bloodstream through the oral mucosa, without the need for conversion by carboxylesterases in the liver. This results in faster onset of action, higher absorption efficiency, and reduced metabolic burden on the liver.

A modified-release granulate comprising or, alternatively, consisting of: (i) at least one active ingredient / nutritional ingredient selected from the group comprising or, alternatively, consisting of: - at least one vitamin; - at least one mineral, particularly iron and / or magnesium and / or salts or complexes thereof and / or mixtures thereof; - at least one amino acid; - at least one dry extract titrated in polyphenols, such as a green tea extract and a grape vine extract, and / or mixtures thereof; - at least one fermented red rice and / or its extract titrated in monacolin K and / or other sources of monacolin K and / or mixtures thereof; and / or mixtures thereof; (ii) sodium alginate; and (iii) calcium lactate.

The application discloses a preparation method of high-proportion open-loop statin red koji for regulating blood fat and blood vessel plaques, and belongs to the technical field of microbial fermentation and functional food / medicine. The method takes Monascus purpureus CGMCC No. 18110 as a starting strain, and high-proportion open-loop monacolin K red koji powder is prepared by a core process of compound metabolic regulation substrate preparation + phased variable-temperature gradient oxygen supply fermentation and combined with precise post-processing technology. The total monacolin K content in the obtained red koji powder is greater than or equal to 8 mg / g, the open-loop monacolin K proportion is greater than or equal to 85%, and the citrinin content is less than or equal to 50 ppb. The red koji disclosed by the application can significantly inhibit HMG-CoA reductase activity, realize efficient blood fat regulation, and stabilize, resolve and repair blood vessel endothelium through multi-target synergistic effect, and can be widely applied to the preparation of functional food, medicinal preparations and special medical use formula food. The process has the advantages of high product proportion, high safety, strong process stability and controllable cost, solves the technical pain points of low open-loop rate, large liver and kidney burden and insufficient safety of existing red koji products, and has good industrialization prospect and market value.

The invention provides low-GI coarse cereal and mixed bean brewing powder and a preparation method and application thereof.The preparation method comprises the steps that firstly, tartary buckwheat bran is treated with atmospheric pressure cold plasma, composite cellulose enzymolysis and calcium ion induction gelation are combined, a porous shear thinning gel structure is formed through directional freezing and thawing, and the problem of caking during brewing is solved; secondly, a two-stage fermentation process is adopted, monascus and lactobacillus casei are inoculated in the initial stage, a monascus secretase system is used for breaking cell walls to release sugar, a hypha network is constructed, and embedding of rosa roxburghii tratt pomace polyphenol and synthesis of monacolin K and GABA are synchronously achieved; in the later period, propionibacterium freudenreichii is inoculated to convert lactic acid to generate propionic acid, insulin sensitivity is improved through GABA, and the propionic acid activates GLP-1 to delay gastric emptying, so that the GI value of the product is remarkably reduced. The finally prepared product is fast to brew and disperse and smooth in taste, has the effects of lowering cholesterol and regulating blood sugar, and provides novel healthy food for people with diabetes and metabolic syndromes.

The application provides a method for solid-state fermentation of poria cocos by purple monascus CSU-M183 and enzymes, and the method is characterized in that: the method is a biological transformation method, and the traditional Chinese medicine poria cocos is used as raw material, and the poria cocos is subjected to bidirectional solid-state fermentation by enzyme pretreatment and purple monascus CSU-M183 to improve the yield of Monacolin K, water-soluble polysaccharides and triterpenoid compounds, and no citrinin is generated. The method improves the efficient utilization of poria cocos resources, increases the added value of the poria cocos, provides a new processing technology guidance for poria cocos products, and provides a method for saving resources, reducing cost and high safety for high-value comprehensive utilization of the traditional Chinese medicine poria cocos.

The invention is applicable to the technical field of functional tea drink processing, and provides a preparation method of monascus summer tea, which comprises the following steps: carrying out synergistic pretreatment of pulsed electric field and compound enzymolysis on summer tea; inoculating a compound microbial agent composed of monascus, aspergillus niger and lactobacillus plantarum for fermentation; the synthesis of different metabolites is accurately regulated and controlled by adopting a four-stage dynamic temperature change process; a targeted activator system composed of L-arabinose, vitamin C and betaine is added in a key metabolism window stage; an in-situ enzymatic glycosylation system composed of cyclodextrin glycosyl transferase and sucrose synthase is introduced, and monacolin K and tea polyphenol are modified. According to the invention, pH / temperature dual-response targeted activation, fructo-oligosaccharide synergistic in-situ glycosylation and stable network construction are fused with multi-strain synergistic fermentation and dynamic metabolism regulation for the first time, so that the yield, bioavailability, flavor quality and storage stability of monacolin K in a final product are remarkably improved.

The invention relates to the technical field of monascus culture media, and discloses a functional monascus solid-state fermentation culture medium for highly producing acid monacolin K and application of the functional monascus solid-state fermentation culture medium. In order to solve the problem that the content of acid monacolin K in red yeast rice is low, 12-28 parts of soybean cake powder and 3-20 parts of tapioca flour are simultaneously added into a solid culture medium with sticky rice as a main substrate, so that the synthesis efficiency of the acid monacolin K can be greatly improved, and the proportion reaches 50% or above; in addition, the total content of monacolin K is also increased and reaches 13-21 mg / g. Besides, the fermentation method is improved, the monascus ruber is inoculated into the solid-state fermentation culture medium, and stepped cooling is performed in the fermentation process, so that the total content of monacolin K in the monascus ruber product and the content of acid monacolin K in the monascus ruber product are further increased.

The invention relates to the technical field of monascus engineering bacteria, and discloses monascus engineering bacteria with high yield of monacolin K as well as a construction method and application of the monascus engineering bacteria. In order to improve the yield of the monacolin K of the existing monascus engineering bacteria, the monascus engineering bacteria for high yield of the monacolin K are constructed by overexpressing an XP022585310.1 gene and a KEY7585.1 regulatory gene in monascus. The monascus engineering bacterium constructed by the invention is used for fermentation culture, so that the yield of monacolin K is remarkably improved, and the specific embodiment is that the yield of monacolin K of the monascus engineering bacterium MK-4 obtained by overexpressing the XP022585310.1 gene in monascus is 14.30 mg / g and is improved by 71.80% compared with the yield of an original strain which is not overexpressed; the monascus engineering bacterium MK-1 obtained by overexpressing the KEY75855.1 gene in monascus has the monacolin K yield of 11.42 mg / g, which is increased by 40.93% compared with the yield of an original strain which is not overexpressed.

The invention relates to the field of biological fermentation, and discloses red monascus for highly producing monacolin K and monascus pigment and application of the red monascus. The red monascus purpureus is named as SHM1108, the microorganism classification name of the red monascus purpureus is Monascus purpureus, the preservation number of the red monascus purpureus is CGMCC (China General Microbiological Culture Collection Center) NO.41565, the preservation date of the red monascus purpureus is September 24, 2024, and the preservation place of the red monascus purpureus is China General Microbiological Culture Collection Center. The red monascus not only can produce ring-opening monacolin K and monascus pigment at the same time, but also does not produce citrinin, and the monascus obtained through fermentation can be applied to the fields of food, health food, medicine and the like.

The invention is applicable to the technical field of monascus fermentation, and provides a preparation method and application of monascus mother koji, and the preparation method of the monascus mother koji comprises the following steps: carrying out composite stress adaptability pretreatment on monascus production strains; thermosensitive hydrogel is compounded with grains to form an intelligent carrier, and metabolism-induced nutrients are added; in the fermentation process, temperature switching is triggered by monitoring the CO2 release rate in real time, and when the temperature rises to be higher than the phase transformation point of the hydrogel, the carrier shrinks to apply physical stress to hyphae and release nutrients in a pulse mode, so that secondary metabolism is strongly activated. Through multi-level cooperation of strain pretreatment, intelligent carrier, time sequence nutrition and dynamic process, accurate and active regulation and control on growth and metabolism of monascus are realized, the prepared mother yeast is high in activity and short in fermentation period, the yield of monacolin K is remarkably increased, and the method is suitable for efficiently producing high-value monascus products.

The invention relates to an improved wine brewing method, and aims to improve the quality and taste of wine. The quality and taste of the grape wine are closely related to microbial strains, and the grape wine which better retains the natural flavor of grapes and is more complex and elegant can be brewed by using specific microorganisms (red yeast compound yeast) and controlling and fermenting processes. The wine is bright in color and mellow in taste, contains higher alcohols, fatty acids, volatile acids, esters and the like of common wine, also contains natural monascus pigments, monacolin K and the like, has the health-care effects of reducing human serum cholesterol and the like, aims at public taste and is beneficial to body health.

A method for preparing tea lozenges by mixed - strain fermentation of summer and autumn tea and a compound fermenting agent used therein, including Aspergillus cristatus FT128 and Monascus purpureus HQ128. Aspergillus cristatus FT128 was deposited at the China Center for Type Culture Collection on November 9, 2023, with the deposit number CCTCC NO: M20232176; Monascus purpureus HQ128 has been deposited at the China Center for Type Culture Collection, and the deposit date is January 29, 2024, and the strain deposit number is CCTCC NO: M2024269. In the present invention, Aspergillus cristatus FT128 and Monascus purpureus HQ128 are respectively beneficial dominant fungal microorganisms in Fuzhuan tea and dominant fungal microorganisms in red yeast rice. By inoculating them into the extract of summer and autumn tea for mixed - strain liquid fermentation and concentration to prepare the fermented summer and autumn tea extract, and then preparing summer and autumn tea lozenges, the contents of soluble sugar, theobromine, total volatile compounds, monacolin k, and γ - aminobutyric acid are all significantly higher than those of ordinary green tea lozenges; the results show that the mixed - strain fermented summer and autumn tea lozenges have a richer flavor, a more mellow taste, and a higher overall quality.

The invention discloses a preparation method of a nitrogen source for improving monascus fermentation efficiency, and belongs to the technical field of fermentation substrate modification. The nitrogen source is prepared by the following method: uniformly spreading soybean meal, and performing microwave treatment to obtain the monascus fermentation nitrogen source. The microwaves are utilized to modify the soybean meal, the nutritional structure of the soybean meal can be well maintained, the soybean meal is used as a nitrogen source, growth and metabolic activity of monascus can be remarkably promoted, accumulation of metabolite such as monascus pigment and monacolin K with important application value is facilitated, and the yield of the monascus is increased. Therefore, the method has good application prospect and value in the technical field of fermentation substrate modification.

The invention discloses targeted prebiotic plant extraction dietary powder for conditioning hyperlipidemia and a preparation process of the targeted prebiotic plant extraction dietary powder. In the invention, patent strains such as lactobacillus plantarum LP-12, bifidobacterium longum BL-08 and the like in the formula can regulate intestinal flora balance and inhibit activity of liver cholesterol synthesis key enzymes, so that generation of endogenous cholesterol is reduced from the source; natural monacolin K and phytosterol ester in the red yeast rice powder respectively inhibit cholesterol synthesis and competitively block exogenous cholesterol absorption to form a bidirectional regulation mechanism. Meanwhile, the oat beta-glucan forms an adhesive layer in the intestinal tract, so that part of lipid absorption is physically blocked; and prebiotics such as resistant dextrin and fructo-oligosaccharide provide nutrients for probiotics, promote secretion of short-chain fatty acids and further activate lipid metabolism related pathways. The components cooperate with one another to cover the whole chain of cholesterol synthesis, absorption and metabolism, so that the multi-dimensional lipid-lowering effect of'source inhibition-process blocking-metabolic regulation 'is realized.

The invention relates to the technical field of microorganisms and fermentation thereof, in particular to a monascus strain, a monascus fermentation product and application of the monascus strain and the monascus fermentation product. The monascus purpureus with high yield of Monacolin K, which is separated and purified by the inventor, does not generate citrinin, and shows good potential values for reducing high blood pressure, high blood sugar and high blood lipid. Meanwhile, based on the monascus M2, the invention also provides preparation of the monascus fermented mulberry leaf tea, the inventor further explores and optimizes the optimal conditions of mulberry leaf fermentation, and the compound fermented mulberry leaf tea which is free of grass smell and has the functions of reducing hypertension, hyperglycemia and hyperlipidemia and nutrition is developed through monascus fermented mulberry leaves.

This invention discloses a fermentation medium for Monacolin K production by Monascus purpureus with added traditional Chinese medicine ingredients, specifically honeysuckle. Single-factor experiments were conducted to investigate the effects of honeysuckle on the growth and metabolism of Monascus purpureus. The results showed that adding 0.8 g of honeysuckle powder at 48 h of fermentation had the most significant promoting effect on Monacolin K synthesis, increasing Monacolin K production by up to 1.54 times, reaching 536.10 mg / L. Subsequent fermentation experiments indicated that honeysuckle provided abundant carbon and nitrogen sources and an acidic environment for the growth of Monascus purpureus, exhibiting a positive promoting effect on the entire metabolic process. The expression of nine genes related to Monacolin K synthesis also showed an upregulation trend. Simultaneously, the addition of honeysuckle significantly increased the content of total flavonoids and total polyphenols, and greatly enhanced the in vitro antioxidant activity of the fermentation products.

The invention relates to a modern solid-state fermentation high-activity polysaccharide monascus beautiful millettia root and a preparation method thereof, and belongs to the technical field of microbial solid-state fermentation. The product is prepared from Monascus purpureus Yang-Y3000 with the preservation number of GDMCC No: 64057 through solid state fermentation of the beautiful millettia roots, and the product is prepared from the beautiful millettia roots through the solid state fermentation of the Monascus purpureus Yang-Y3000 with the preservation number of GDMCC No: 64057. The preparation method comprises the following steps: cleaning and slicing beautiful millettia roots, pretreating the beautiful millettia roots with acidified water, mixing the pretreated beautiful millettia roots with rice flour and water according to a specific ratio, sterilizing, inoculating liquid seeds of the strains, fermenting at 30-35 DEG C for 100-144 hours, and finally drying at low temperature. According to the method, the high-efficiency biotransformation capability of a specific strain in an acidic solid environment is utilized, so that the content of crude polysaccharide and crude protein of the product is remarkably increased compared with that of raw materials, meanwhile, the content of total flavonoids is greatly reduced, the product does not contain harmful mycotoxins of monacolin K and citrinin, and the remodeling of the raw material component spectrum of the beautiful millettia root is successfully realized.

The invention is applicable to the technical field of microbial fermentation, and provides highland barley monascus and a preparation method thereof.According to the method, monascus magnetic microcapsules, bacillus coagulans pH trigger capsules and lactobacillus plantarum sustained-release microspheres are constructed respectively, and a plurality of microecological nichs which are clear in structure and physically separated are formed in a fermentation system; therefore, independent regulation and control on different microorganism growth microenvironments are realized; a space-time cascade fermentation process of'main fermentation space-enzymolysis space 'is adopted, so that the pre-transformation process of a substrate and the metabolic process of microorganisms are accurately butted and efficiently coordinated in time and space. The method effectively solves the problems of weak synergistic effect among different strains, low substrate conversion efficiency and high residual quantity of toxic metabolin citrinin in traditional solid state fermentation. According to the process, the content of the target active component Monacolin K can be increased by 110% or above, meanwhile, citrinin residues are strictly controlled to be 0.05 mg / kg or below, and the method has wide application prospects.

The application provides application of citrulline in improving the yield of monacolin K in liquid-state fermentation of monascus, and the yield and accumulation speed of monacolin K can be greatly improved by applying citrulline in the liquid-state fermentation of monascus for producing monacolin K, so that the application has great popularization and utilization value.

The invention relates to the field of biological medicines, and provides a preparation method of functional red yeast rice. Based on performance improvement and safety requirements of functional red yeast rice, firstly, a monascus purpureus strain KQZL001 is obtained through screening, and the strain serves as a fermentation strain in the preparation process of the red yeast rice. A fermentation process is further optimized, the influence of the raw material fermentation thickness, the inoculum size, the fermentation temperature and the fermentation time on product functions is explored, and results show that monacolin K in functional monascus prepared by different processes has great difference and can meet performance requirements of different products.