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134 results about "Monascus anka" patented technology

Integrated utilization technology of mulberry leaves

ActiveCN102228238ASolve the problem of slag after extractionSolve pollutionFood preparationPlant ingredientsBiotechnologyMonascus anka
The invention belongs to the field of mulberry leaf processing and in particular relates to an integrated utilization technology of mulberry leaves, and the technology comprises the following steps: (1) adding water of which the weight is 6-10 times that of dry mulberry leaves into the dry mulberry leaves, extracting at the temperature of 80-100 DEG C, and filtering the extracted mulberry leaves to obtain mulberry leaf residues and a mulberry leaf extracting solution; (2) concentrating the mulberry leaf extracting solution, and carrying out spray drying to obtain a mulberry leaf extract; and (3) adding a carbon source and a nitrogen source into the mulberry leaf residues, regulating the water content to 30-45%, thus obtaining a culture, sterilizing the culture, inoculating a monascus strain onto the sterilized culture, fermenting, and drying and smashing the fermented product, thus obtaining mulberry leaf monascus. In the technology in the invention, the extraction and fermentation are combined, thus the environmental problem caused by mulberry leaf residues is solved; as mulberry leaf residues are subjected to monascus fermentation, plenty of grains are saved, and unextracted active components in the mulberry leaves are brought into the rear mulberry leaf monascus, thereby strengthening the function of the monascus.
Owner:ZHEJIANG QIANCAOSU BIOTECH CO LTD

Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor

The invention discloses a monascus induced strain CGMCC8167, and a method of preparing functional monascus mycelia and monascus fermentation liquor by liquid fermentation by utilization of the strain. The method is characterized by comprising steps of (1) preparing a fermentation culture medium; (2) preparing the strain; (3) preparing culture media for producing the strain; (4) fermenting; (5) performing treatment after fermentation; (6) collecting the mycelia; and (7) collecting the monascus fermentation liquor. The method adopts liquid fermentation and has an advanced pollution-free technology in place of traditional manual operation modes. The method is simple in operation step, small in labor intensity, short in period and high in quality stability, and is suitable for large-scale production. The biomass can be detected quantitatively and can reach the international health standards. The invention also provides products of the monascus mycelia and the monascus fermentation liquor. The products are rich in a plurality of functional active compounds, such as proteins, amino acids, beta-glucan, ergosterol, Monacolin-K, gamma-aminobutyric acid, and the like.
Owner:广东省真红生物科技有限公司

Monascus anka, and solid-state fermentation color-production method and application thereof

ActiveCN101914453ASolve the shortcomings that are not suitable for solid-state fermentationSolve outputFungiMicroorganism based processesColor ScaleMonascus anka
The invention discloses monascus anka, and a solid-state fermentation color-production method and application thereof. The monascus anka is a monascus anka mutant MA101, wherein the monascus anka mutant MA101 is preserved at the China Center for Type Culture Collection on June 9, 2010 with the number of CCTCC M 2010139, and is a superior strain capable of producing monascus colors in large scale. The solid-state fermentation color-production method of the invention comprises the following steps of: first culturing the MA101 on a wort agar slant culture medium; then inoculating aslant-activated seeds into a liquid seed culture medium for shake culture; and finally inoculating the seeds obtained by the shake culture onto one or the mixture of rice or corn kernels for solid-state fermentation, wherein a fermentation period comprises 7 to 13 days. Through the solid-state fermentation color-production method, the shortcoming that the conventional strain is unsuitable for the solid-state fermentation is overcome; and the mutant MA101 greatly improves the color scale of solid-state fermentation colors and simultaneously realizes the high yield of monascus yellow and monascus red.
Owner:江门市泛亚生物工程与健康研究院

Liquid state fermentation lower citrinin and high color value monascus red pigment preparing method and product

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.
Owner:佛山市真红生物技术有限公司

Preparation method of red yeast rice containing Bacillus natto

The invention belongs to the field of the preparation of medicines or health foods, in particular to a preparation method of red yeast rice containing Bacillus natto. The method comprises the following steps of: sterilizing a solid culture substrate; inoculating monascus spp. for fermentation; inactivating after finishing the fermentation; then, inoculating the Bacillus natto for secondary fermentation; drying after finishing the secondary fermentation to obtain the red yeast rice containing the Bacillus natto, wherein the inoculated monascus spp. is fermented by the processes of: culturing for 3-5 days at 30-35 DEG C with the inoculation amount of 5 -25% (v/w) of the monascus spp., and then culturing for 5-30 days at 20-24 DEG C; and the secondary fermentation with the inoculation of the Bacillus natto comprises the following step of: culturing for 2-3 days at 35-37 DEG C with the inoculation amount of 5-10% (v/w) of the Bacillus natto. The red yeast rice product of the invention generally contains over 1*108 Bacillus natto per gram and has the natto kinase activity not less than 2000 U so that the red yeast rice and the Bacillus natto are organically combined, and the Bacillus natto are supplemented into human bodes at low cost while people obtain the treating effect of the red yeast rice, thereby achieving better health effect.
Owner:ZHEJIANG QIANCAOSU BIOTECH CO LTD

Method for preparing Cordyceps militaris Monascus spp.

The invention belongs to the field of manufacturing of medicaments or health foods, and particularly relates to a manufacturing method of a Cordyceps militaris Monascus spp.. The method comprises the following steps: carrying out biocidal treatment on a solid culture medium, inoculating with a Monascus spp. strain for fermentation, and inactivating after the fermentation process is finished; and then, inoculating with a Cordyceps militaris strain for secondary fermentation, and drying after the secondary fermentation process is finished, thus obtaining the Cordyceps militaris Monascus spp.. The fermentation process of the inoculated Monascus spp. strain is as follows: the inoculum size is 2-25%(v/w), and the Monascus spp. strain is cultured at 30-35 DEG C for 2-5 days and then cultured at 20-24 DEG C for 10-20 days; and the secondary fermentation process of the inoculated Cordyceps militaris strain is as follows: the inoculum size is 2-20%(v/w), and the Cordyceps militaris strain is cultured at 20-26 DEG C for 8-15 days. In the Monascus spp. product provided by the invention, the MonacolinK content is no less than 4mg/g, the cordycepin content is no less than 1mg/g, and the polysaccharide content is no less than 80mg/g. By organically combining Monascus spp. and Cordyceps militaris, in the invention, the curative effect of Monascus spp. is achieved, and simultaneously active materials of Cordyceps militaris in vivo at low cost is supplemented, thereby obtaining better health care effect.
Owner:ZHEJIANG QIANCAOSU BIOTECH CO LTD

Preparation method of high-purity monascus pigment component

The invention provides a novel process for preparing high-purity monascus pigment. The process comprises the following steps of: crushing red yeast rice as a raw material; and separating and purifying to obtain 6 kinds of monascus pigment components by adopting a composite technology of extraction liquid extraction and high-speed countercurrent chromatography separation and crystallization, wherein the six monascus pigment components comprise rubropunctamine, monascorubramine, monascin, ankaflavin, rubropunctatin and monascorubin, and the purities of all the pigments are higher than 95 percent and can be used for preparing foods, cosmetic colorants and health products. The invention adopts easily-recovered organic solvent for separation to save the consumption of separation materials andovercome the problems of small treatment amount and inefficient single pigment component separation and purification of a TLC (Thin Layer Chromatography), an HPLC (High Performance Liquid Chromatography), a resin method and a silica gel column chromatography. The invention adopts the composite technology of the extraction liquid extraction and the high-speed countercurrent chromatography separation and the crystallization to prepare six kinds of high-purity monascus pigment crystals and has the advantages of simple steps and high yield.
Owner:FUZHOU UNIV
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