114 results about "Monacolin K" patented technology

The invention discloses a production method of water-soluble functional monascus powder, which belongs to the technical fields of biological engineering and health product preparation. In the invention, the water-soluble functional monascus powder containing a Monacolin K is prepared the following steps of: taking a high-yielding Monacolin K purple monascus without a notalin as a starting bacterium, carrying out solid state fermentation of corns, then extracting, condensing, adjusting the pH, adding cyclodextrine and embedding a water-soluble corn hydrolysate and spray drying; or the corn is fermented in a liquid state and then a fermentation liquid is manufactured into the water-soluble functional monascus powder containing the Monacolin K through removing a thalli by filtering, adjusting the pH, adding the cyclodextrine and embedding the water-soluble corn hydrolysate and spray drying; and detail researches are carried out on the technical conditions of fermenting, extracting, embedding and spray drying, thus obtaining the optimized technical parameters; the product has excellent water-solubility; the Monacolin K content in the monascus powder product can achieve 20g/kg; the Monacolin K proportion of an open ring structure can achieve more than 90 percent. The water solution which is prepared by the water-soluble functional monascus powder product of 20 percent can maintain clear and transparent under the room temperature, does not contain deposition and has better stability.

The invention discloses a method for brewing super-mature vinegar by adopting red yeast prepared from tartary buckwheat. According to the method, the tartary buckwheat is taken as a main material, and hard liquor yeast or red yeast prepared from the tartary buckwheat is taken as a leavening agent. In order to avoid the damage of a high-temperature process to functional ingredients in the tartary buckwheat and reserve nutrient components therein, the super-mature vinegar brewed by adopting red yeast prepared from tartary buckwheat, which is rich in general flavones and Monacolin K, is obtained by adopting raw grain fermentation and combining with a traditional brewing process method of super-mature vinegar through alcoholic fermentation, acetic fermentation, grain fermentation under pressure, smoking fermentation, vinegar spraying, vinegar decoction and ageing. According to the method disclosed by the invention, raw material selection and process design are reasonable; unique flavors of tartary buckwheat are reserved in the product, and meanwhile, the product is rich in general flavones and Monacolin K. The super-mature vinegar is capable of playing roles in reducing the blood pressure and the blood fat under the synergetic effect and also promoting the effects of the super-mature vinegar to reduce the blood pressure, the blood fat and the cholesterol and improving the immunity while enriching the flavor and the quality of the super-mature vinegar.

The invention relates to a solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP, belonging to the technical field of microbes. Monascus purpureus Zhang-MP CGMCC No.9221 is activated, and subjected to amplification culture, solid state fermentation and other steps to prepare red yeast rice containing rich Monacolin K. By using a nonglutinous rice-tartary buckwheat mixture as a basic fermentation culture medium, optimizing the solid state fermentation culture medium formula and adding the glucose, 501 rapeseed peptone and ZnSO4 as a carbon source, a nitrogen source and an inorganic salt for high-yield production of Monacolin K by Monascus purpureus P-MP fermentation, the synthesis yield of the Monacolin K from Monascus purpureus Zhang-M is enhanced by 2.56 times as compared with the Monacolin K yield before optimization; and the effects of the buckwheat and red yeast rice are combined, No notalin is detected in the red yeast rice fermented from Monascus purpureus Zhang-MP.

The invention relates to a functional lactobacillus plantarum plant subspecies having a holesterol lowering function and a preparation method of a compound bacterial powder of the plant subspecies, and belongs to the application fields of functional food and microecologics. According to the preparation method, the lactobacillus plantarum plant subspecies Zhang-LL CGMCC No. 6936 is used for preparing Zhang-LL strain freeze-dried powder by virtue of culture activation, fermentation, bacterial sludge collection and freeze-drying, and the viable count of the freeze-dried powder is 3.50*10<11> CFU/g. Bacillus natto BNZ3 CGMCC No. 9146 is used for preparing bacillus natto power by virtue of culture activation, enlarged cultivation, fermentation and drying, and the activity of nattokinase in the bacillus natto power is 2000IU/g; monacus purpureus Zhang-MP CGMCC No. 9221 is used for preparing monacus purpureus powder by virtue of culture activation, enlarged cultivation, solid-state fermentation, drying and grinding; as being tested, the content of the active substance Monacolin K in the monacus purpureus powder is 4.98mg/g. The prepared lactobacillus plantarum plant subspecies powder is thoroughly mixed with the bacillus natto power and the monacus purpureus powder in the ratio of 1:1:1(w/w), thereby obtaining compound bacterial powder having the serum cholesterol lowering effect.

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 functional monascus strain, which is classified and named Monascus purpureus Went and collected in China Center for Type Culture Collection (CCTCC) with the collection number of CCTCC NO: M2011387. The invention also discloses a method for preparing functional highland barley monascus by using the monascus strain through fermentation, and application of the functional highland barley monascus. Highland barley Unique in Qinghai-Tibet Plateau of China is subjected to solid state fermentation and the functional highland barley monascus having natural Monacolin K substance is prepared. According to the method, processes of preparing highland barley malt, crushing highland barley, pasting, preserving heat for saccharification and the like are not required, and the fermentation production workload is reduced; the natural functional highland barley monascus can be prepared into tablets, capsules, dispersing agents, micropowder or pellets, and can be used for preparing various medicines or health foods; and the functional highland barley monascus prepared by the method and a composition of the functional highland barley monascus have obvious effects of preventing and treating hyperlipidemia.

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 discloses a fermented monascus cooking wine and its production technology. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. Various indexes of the monascus cooking wine brewed by a yellow rice wine brewage technology provided by the invention are fundamentally consistent with those of a common cooking wine. However, fermentation time is shortened to 10-15 days. Contents of monascus polysaccharides, Monacolin-K and gamma-aminobutyric acid in the monascus cooking wine respectively can reach 518.2 mg/L, 140.3 mg/L and 35.6 mg/L. The fermented monascus cooking wine has good health-care functions of reducing blood pressure, reducing blood fat, preventing and curing cardiovascular disease, resisting fatigue and the like, has rich and mellow fragrance and has a good application prospect.

The invention relates to the technical field of biological fermentation methods, in particular to a method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation. Mycelium for producing a red yeast starter through the submerged fermentation is taken as a medium; the medium contains a lipoid regulating matter Monacolin K (Monacolins); the medium is inoculated to lactic acid bacteria for secondary submerged fermentation to obtain the functional red yeast rice which contains the Monacolin K (Monacolins) and Gamma-reanal (GABA). The method fully recycles the mycelium for fermenting the red yeast starter; and the production method has no pollution, low production cost and high practicability and also can be applied to mass production.

The invention discloses a preparation method of composite coarse cereals monascus, belonging to the field of bioengineering microbial fermentation. The preparation method comprises the following steps of: respectively inoculating and culturing pigmental monascus, ester-producing monascus and functional monascus on a PDA (Potato Dextrose Agar) culture medium; preparing a spore suspension liquid from a bacterial strain inclined culture medium, and inoculating a seed culture fluid into the spore suspension liquid to carry out culturing; inoculating a pigmental monascus liquid seed on a sorghum rice culture medium, inoculating a functional monascus liquid seed on a myotonin culture medium, inoculating a functional monascus liquid seed on a buckwheat culture medium, inoculating an ester-producing monascus liquid seed on a millet culture medium, and respectively culturing in a stacking way to obtain four monascus; and mixing the four monascus to prepare the composite coarse cereals monascus, wherein the mass ratio of sorghum rice monascus to myotonin monascus to buckwheat monascus to millet monascus is 17:30:30:23. With the adoption of the preparation method, contents of monacolin-K, flavonoid matters and the like in a product are increased, so that the health efficacy of reducing blood fat of mature vinegar is strengthened when the flavor and the quality of the mature vinegar are ensured.

The invention discloses a brewing method capable of increasing the content of Monacolin K in monascus rice wine and belongs to the technical field of wine brewing. The method disclosed by the invention comprises the following steps: taking 100 parts by weight of sticky rice, 7 parts by weight of functional monascus, 5 parts by weight of wheat koji, 3 parts by weight of monascus vinasse and 0.1 parts by weight of rice wine active dry yeast as raw materials, carrying out rice soaking, rice steaming, blanking, batch feeding fermentation, post-fermentation, squeezing, after-treatment and the like to obtain half-dry monascus rice wine containing Monacolin K. With the adoption of the method disclosed by the invention, the utilization rate of the functional monascus can be remarkably increased, the loss rate of Monacolin K during a wine body brewing process can be reduced, and the content of Monacolin K in the brewed monascus rice wine can be almost doubled.

The invention discloses a method for producing monacolin k by fermenting monascus with a solid matrix served as carrier. The method relates to the field of fermentation engineering. The method mainly comprises steps as follows: uniformly mixing a solid matrix carrier with nutrient liquid based on mass ratio of 1: (0.5 to 10); sterilizing for 20 to 60 minutes at 121 DEG C; cooling; then adding 10 to 20% (V/W) of monascus MGMCC0517 seed liquid; uniformly mixing; then standing to culture for 2 days at 28 to 30 DEG C; then culturing for 18 to 28 days at 20 to 28 DEG C, and synchronously agitating once every three ways; and drying and crushing a solid matrix material after fermenting, so as to obtain a monascus powder product of monacolin K. The method can be used for producing a biological activity material of monascus by a microbiological fermentation method by adopting various cheap solid matrixes as raw materials, so that high-value-added transformation can be achieved.

The invention belongs to the field of biotechnology microorganisms, and relates to a monascus purpureus M-24 bacterial strain for producing Monacolin K by virtue of liquid fermentation, as well as application and a preparation method of the bacterial strain. The Monascus purpureus M-24 bacterial strain is preserved at the China Center for Type Culture Collection; the preservation number is CCTCC NO:M2014414; the preservation date is September 14, 2014; the monascus purpureus M-24 bacterial strain has excellent characters of high production of Monacolin K, high growth speed, high sporulation quantity and the like. After liquid fermentation of a culture medium and optimization of fermentation conditions, the yield of the Monacolin K can reach 170mg/L to 210mg/L.

The invention discloses red yeast brown rice with the advantages of low cost, high nutrition value, and gamma-aminobutyric acid and Monacolin K enrichment and a production method. In the produced red yeast brown rice, the content of the gamma-aminobutyric acid is 40 to 600mg/kg, and the content of the Monacolin K is 5 to 9g/kg. The specific production method comprises the following steps in sequence: a. brown rice is washed with clean water, cooked, sterilized and cooled; b. a carbon source, a nitrogen source, trace elements and edible acid are blended to obtain a shake flask culture medium with the pH value of 3.5 to 4.0 to be sterilized and cooled, wherein 3 to 5g of the carbon source, 3 to 4g of the nitrogen source and 0.2 to 0.3g of the trace elements are added to per 100ml of a culture solution; c. red yeast fungi (MK-18) obtained in a slant culture mode are implanted to the shake flask culture medium, and the shake flask culture is carried out to the log phase; d. the red yeast fungi shake flask seeds in the log phase are implanted to the brown rice obtained in the step a, the seeds are cultured for 240 to 248 hours at the constant temperature 31 to 32 DEG C, then the seeds are cultured for 120 to 148 hours at the constant temperature 25 to 26 DEG C; and e. the red yeast brown rice is dried at the constant temperature 60 to 65 DEG C.

Medicaments and therapeutic compositions comprise (1) a mixture comprising (A) EPA, pharmaceutically acceptable derivatives of EPA or mixtures thereof, and, optionally, (B) DHA, pharmaceutically acceptable derivatives of DHA or mixtures thereof, wherein the weight ratio of A:B is about 7.5:1 or more, and (2) monacolin K, a source of monacolin K or mixtures thereof. One source of component (1) is fish oil. One source of monacolin K is Red Yeast Rice extract. The compositions are useful for lowering cholesterol and/or triglyceride levels in a subject.

The invention discloses a preparation method for brewing functional red yeast rice with low-yield citrinin. The method comprises the following steps of: culturing primary seeds by using red yeast rice strains, wherein 500ml of culture medium comprises 50g of glucose, 10 to 15g of peptone, 0.4 to 5g of NaNO3, 0.45g of MgSO4.7H2O and 0.45g of KH2PO4 according to the formula, and the pH value ranges from 4.8 to 5.0; holding 100 to 150ml of the culture medium with a 500ml triangular flask; sterilizing the culture medium for 30 minutes under the pressure of 1kg/sq.cm; cooling the culture medium and inoculating slant strains; culturing the slant strains for 45 to 50 hours at the temperature of 30 DEG C to obtain the primary seeds; and transferring the primary seeds on solid culture medium to perform solid-state culture to obtain the brewing functional red yeast rice with low-yield citrinin. In the method, the culture medium contains no citrinin, the Monacolin k content in the obtained brewing functional red yeast rice finished product can reach 5 to 14g/kg and the citrinin content is low.

The present invention provides a preparation method of lipid lowering monascus purpureus powder. The method comprises the steps of liquid seed preparing, solid fermentation medium preparing, fermentation culturing, drying and crushing. At the same time, the lipid lowering monascus purpureus powder contains two lipid-lowering ingredients of Monacolin k and phytosterol. In a fermentation for 18 days, content of the Monacolin k is up to 15.9 mg/g and content of the phytosterol is up to 11.3 mg/g, and content of citrinin is in line with safety standards. The lipid lowering monascus purpureus powder is simple in preparation method, free of rice soaking, rice steaming and water spraying processes, low in costs, short in fermentation period, low in risks of micro-organism infections, and suitable to be used as raw materials for health-care food or medicines.

Compositions comprising Red Yeast Rice extracts which comprise greater than 5 wt. % monacolin K are useful for lowering cholesterol and/or triglyceride levels in a subject.

The invention provides a Monascus cheese. Every kg of Monascus cheese contains 160-250g of protein, 240-310g of fat, 7-25g of sodium chloride, 1400-1800mg of Ca<2+>, 0-1.7g of lactose, 10-300U of monascin pigment, 1-3g of Monascus and 2.5-17.5mg of Monacolin K. By using the Monascus as the secondary fermenting agent and adding the red yeast rice powder as the nutrient medium of the Monascus, the invention develops a functional cheese with Chinese features; and the cheese has specific red or purple at the inside and outside, has the advantages of soft and delicate texture and favorable mouthfeel, and is suitable for eating habits of Chinese consumers.

The invention discloses a preparation method of a mold cheese. The method comprises the following steps: (1) inoculating a lactic acid bacteria starter and a monascus spore solution in sterilized raw milk at the temperature of 28-32 EDG C, and carrying out acidizing fermentation until the pH value is 6.2-6.4; (2) adding chymosin, stirring for 5-10min, carrying out milk curding for 25-30min so as to obtain milk curd; (3) cutting the milk curd, stirring for 15-30min, so as to obtain a milk curd block; (4) carrying out whey removal on the milk curd block until the pH value is 5.4-5.8, adding salt, sizing in a die and overturning at fixed period; (5) inoculating a mucor spore solution, and maturing. The mold cheese prepared by adopting the method is soft, contains ingredients such as monacolin-K and gamma-aminobutyric acid, and has the functions of regulating blood fat, lowering blood pressure, controlling cholesterol, regulating human immunity, and the like; the preparation method disclosed by the invention can be conveniently applied to industrial generalization and production.

The invention provides a soft cheese. The soft cheese is characterized in that each 100g of the soft cheese contains 20-25g of a protein, 26-31g of fat, 1-2.5g of sodium chloride, 140-180mg of Ca<2+>, 0.12-0.17g of lactose, 2-8U of monascorubin, 2-15mg of Monacolin K and 0.1-0.2g of monascus. The soft cheese has a soft taste, is suitable for Chinese consumers to eat, contains a plurality of bioactive substances generated by the monascus, and is beneficial for the health.

The method includes following steps: (1) extracting and separating Monacolin compound; (2) preparing standard curve of Monacolin K; (3) dual wavelength detection of ultraviolet spectrophotometer; (4) calculating result. Through extraction method, the invention extracts and separates compound of Monacolin class in red rice vinegar by using trichloromethane. The invention does following procedures: volatilizing solvent; redissolution by using 75% ethanol; testing compound of Monacolin class in redissolution of ethanol by dual wavelength detection of ultraviolet spectrophotometer. Ratio between difference of absorbance of Monacolin under 246nm, 254nm wavelengths and concentration is accorded with beers law. Features are: accuracy, and linear relation accorded with requirement of spectrophotometric analysis, obtained better result for detecting red rice vinegar.

The invention discloses a highland barley red yeast pigment and a preparation method thereof and application of the highland barley red yeast pigment in food, belongs to the technical field of biochemical products, and in particular relates to a red yeast pigment, an extraction method for the red yeast pigment and application of the red yeast pigment. The highland barley red yeast pigment is prepared by the following steps of: crushing highland barley red yeast, extracting with ethanol, concentrating and drying. The highland barley red yeast pigment has the advantages that the highland barley red yeast pigment extracted by using the method mainly contains six pigments, namely rubropunctatin, monascorabrin, monascin, ankaflavin, rubropunctamine and fmoc-allo-thr-oh by detection and analysis, the color value of the highland barley red yeast pigment reaches over 6000U/g and is improved by over 6 times compared with the color value (800u/g) of the highland barley red yeast raw material, and the highland barley red yeast pigment has good coloring capability. The highland barley red yeast pigment also contains multiple substances with health-care effect such as Monacolin K, gamma-aminobutyric acid, beta-glucan, fatty acid and ergosterol, so not only the highland barley red yeast pigment has the coloring effect, but also the health-care effect of the highland barley red yeast pigment is increased.