49 results about "Monascus purpureus" patented technology

The invention relates to the technical field of microorganisms, and discloses a plant lactobacillus capable of inhibiting growth of monascus and application of the plant lactobacillus. The preservation number of the plant lactobacillus is CGMCC (China General Microbiological Culture Collection Center) No.34851. According to the present invention, the plant lactobacillus CCNH295 has strong bacterial inhibition ability on common soybean meal contaminating molds, such as aspergillus flavus, aspergillus ochraceus, fusarium moniliforme and penicillium; the plant lactobacillus CCNH295 has excellent bacteriostatic ability to monascus, and when the plant lactobacillus CCNH295 is used for fermentation production of soybean meal, growth of monascus can be remarkably inhibited, so that mildewing of the fermented soybean meal is effectively inhibited, and the prepared fermented soybean meal does not mildew after being placed at 37 DEG C for 6 months; besides, the fermented soybean meal produced by solid state fermentation of the plant lactobacillus CCNH295 is used as a feed raw material, so that the stability of the feed can be improved, and the palatability of the feed can be improved.

The invention belongs to the technical field of microorganisms, and particularly relates to a monascus capable of resisting seawater and application of the monascus in high-yield protein. According to the specific technical scheme, the monascus purpureus HXJ5 is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number of the monascus purpureus HXJ5 is CGMCC No.42056, and the preservation date of the monascus purpureus HXJ5 is July 14, 2025. The content of protein in the monascus purpureus is as high as 37%. And the monascus purpureus can tolerate salt with the concentration of 15%, and can normally grow in a high-salt environment and continuously produce the microbial protein at high yield.

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.

This invention relates to the field of microbial fermentation technology, specifically to a Monascus purpureus strain with strong stress resistance and high esterase production, and its applications. The Monascus purpureus strain is *Monascus purpureus* (…). Monascus ruber ZH01, deposited on October 20, 2025, at the China Center for Type Culture Collection (CCTCC), accession number: CCTCC NO:M 20252263. This *Monascus purpureus* strain exhibits strong resistance to adverse conditions and can grow normally in an environment with pH 3 and 25% ethanol. Its fermentation products, after being dried at 50°C for 24 hours, still maintain a higher survival rate compared to the control. Furthermore, it can produce high levels of esterifying enzymes in mixed culture media, with an esterification power of 165.8 mg / g·100h. During the fermentation of baijiu and vinegar, esterification generates lipids, enhancing the flavor of the beverages. The production of esterified red yeast rice using *Monascus purpureus* ZH01 of this invention has advantages such as short production cycle, low cost, and high esterification power.

The invention discloses a fungal preparation for improving the fermentation performance of monascus purpureus and application of the fungal preparation. The fungus preparation is prepared by compounding Aspergillus niger MQM20136, Monascus purpureus 40269 and Saccharomyces cerevisiae JH301 direct vat set fungicide, the Aspergillus niger MQM20136 is preserved in the China Center for Type Culture Collection in Wuhan, the preservation time is September 25, 2025, and the preservation number is CCTCC (China Center for Type Culture Collection) NO: M 20252120. According to the invention, a fungus preparation taking the aspergillus niger MQM20136 as a main body is constructed, a mutualism and synergistic interaction microbial system is formed in the fungus preparation, and when the fungus preparation is used for pure compound preparation of the monascus purpureus, the quality stability, the esterification capacity, the wine yield and other fermentation properties of the monascus purpureus can be improved.

The invention relates to the technical field of cosmetics, and particularly discloses an anti-hair-loss composition as well as a preparation method and application thereof. The invention relates to a preparation method of an anti-hair loss composition, which comprises the following steps: cleaning and drying a fermentation substrate, crushing into slurry, sterilizing, inoculating lactobacillus plantarum, candida tropicalis, schizosaccharomyces cerevisiae and monascus purpureus strains at a proper temperature, carrying out sealed fermentation, and after fermentation is completed, carrying out centrifugal separation on the fermentation liquor to obtain the anti-hair loss composition. Taking supernate, sterilizing, and performing vacuum freeze drying to obtain the anti-alopecia composition. According to the application of the anti-hair-loss composition, the anti-hair-loss composition is added into a hair product. The anti-hair loss composition disclosed by the invention is natural in source, and can promote absorption of skin to active substances, so that the anti-hair loss composition has the effects of rapidly inhibiting scalp oil and reducing hair loss.

The invention discloses a sweet potato fermented beverage and a preparation method thereof. The sweet potato fermented beverage is prepared by fermenting sweet potatoes with a compound fermentation inoculant. The sweet potatoes are fermented by adopting the monascus purpureus Z505 fungicide and the aspergillus niger FY2013 fungicide in a compound manner, so that the content of amino acid nitrogen in the fermented beverage is increased; according to the present invention, the Pichia guilliermondii Y10 bacterial agent and the Lactobacillus paracasei FM-LP-PC18 bacterial agent are adopted, such that the mannitol content in the fermented beverage is increased; the lucuma nervosa and the salvia prionitis are introduced into the fermentation raw materials, so that the content of gamma-aminobutyric acid is increased.

The invention discloses a method for preparing functional food with high gamma-aminobutyric acid content by fermenting glutenin bean sprout juice zymolyte and coix seeds through monascus. The method comprises the following steps: dissolving vital gluten in 65% ethanol according to a ratio of 1: 30, stirring and extracting at 35 DEG C for 2 hours, standing and separating precipitate and supernate, continuously extracting the precipitate with 65% ethanol, and centrifuging after extraction to obtain the precipitate, namely glutenin. Soaking the mung beans at 25-35 DEG C to germinate the mung beans, and juicing the mung beans when the mung beans grow to 5-10 cm; mixing the mung bean sprout juice and glutenin, performing enzymolysis reaction, drying and crushing. Mixing coix seeds and glutenin, and sterilizing to obtain a solid culture medium to be fermented; spores on the monascus purpureus slant culture medium are dissolved out with sterile water and inoculated to a solid culture medium, and the solid culture medium is placed in a constant-temperature incubator to be fermented after being evenly mixed. And drying the fermented culture medium at 60 DEG C until the weight is constant, and crushing. The content of gamma-aminobutyric acid in the food with high gamma-aminobutyric acid content is higher than 2.5 mg / g.

This invention relates to the field of food fermentation technology, specifically to a high-efficiency fermentation process for purple sweet potato rice wine. It aims to solve the technical problems of significant anthocyanin degradation and fading, difficulty in balancing flavor and efficiency, poor strain adaptability, and short shelf life during the fermentation of purple sweet potato rice wine. This invention improves product quality and fermentation efficiency by constructing a specialized compound fermenting agent and employing a two-stage fermentation process with dynamic pH control. The compound fermenting agent consists of *Rhizopus oryzae*, *Monascus purpureus*, *Kluyveromyces martensii*, and *Lactobacillus plantarum*. The fermentation process employs two stages: the first stage is aerobic fermentation, which promotes the stable existence of anthocyanins and facilitates enzyme activity; the second stage is anaerobic fermentation, which further stabilizes the color and inhibits unwanted microorganisms. This invention uses ultra-high pressure sterilization combined with post-treatment with natural antioxidants to sterilize and preserve the purple sweet potato rice wine, which can improve the pigment retention rate and significantly extend the shelf life of the purple sweet potato rice wine.

The invention relates to the technical field of food fermentation, in particular to a multi-stage strain fermentation and sterilization packaging method of red yeast rice. The method comprises the following steps that a high-quality monascus strain is selected and inoculated to a solid culture medium, the solid culture medium is prepared from 200 g of potatoes, 20 g of glucose, 15-20 g of agar and 1000 mL of tap water, and the pH value of the solid culture medium is 5.0-6.0; culturing in a constant-temperature incubator at 28-32 DEG C for 5-7 days to obtain a primary strain; transferring the primary strain to a liquid culture medium, wherein the liquid culture medium comprises the following components: 130 g of malt paste powder, 0.1 g of chloramphenicol and 1000 mL of water; and culturing in a constant-temperature shaking table at 28-30 DEG C at the speed of 150-200 revolutions per minute for 3-5 days to obtain a secondary strain. According to the multi-stage strain fermentation and sterilization packaging method for the red yeast rice, provided by the invention, the traditional method is low in strain activity and weak in reproductive capacity and directly restricts the fermentation efficiency due to extensive strain culture, and a culture medium formula and culture parameters are customized for strains in different stages through three-stage strain staged culture.

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.

The invention belongs to the technical field of microbial technology and biomass resource utilization, and particularly relates to a degradation-resistant microbial agent for producing acetic acid by fermenting corn straw as well as a preparation method and application of the degradation-resistant microbial agent. The microbial inoculum is prepared by compounding monascus purpureus, wet cellulomonas and acetobacter pasteurianus and freeze-drying through a protective agent, the viable count is greater than or equal to 1.0 * 10 < 10 > CFUg <-1 >, the survival rate is greater than or equal to 95% after the microbial inoculum is stored at 4 DEG C for 180 days, and the microbial inoculum is excellent in cold-chain-free transportation adaptability. According to the microbial inoculum, full-link efficient conversion of cellulose-glucose-acetic acid and cellulose-glucose-ethanol-acetic acid is achieved through nonlinear synergistic metabolism of the three strains, corn straw is fermented for 120 hours under the intermittent perturbation stirring condition at the temperature of 35 DEG C, the degradation rate can reach 61.5%, and the yield of acetic acid can reach 24.7 gL <-1 > and is increased by 23.5% or above compared with the prior art.

This invention discloses a method for preparing flavanone extracts through microbial co-fermentation and its application in lipid-lowering activity, belonging to the field of food nutrition and functional components. By co-fermenting orange peel raw materials with yeast and Monascus purpureus, the synergistic metabolic effects of different microorganisms are utilized to increase the content and reconstruct the composition of flavanones from orange peel. The bioactivity of the fermentation products was evaluated using a mouse 3T3-L1 preadipocyte differentiation model. The results showed that the flavanones from orange peel treated with co-fermentation had a significant inhibitory effect on lipid accumulation, and their lipid-lowering activity was significantly better than that of unfermented or single-strain fermentation products. The method of this invention is simple, reproducible, and suitable for large-scale production, and can be applied to the development of lipid-lowering functional health products or dietary supplements.

The invention belongs to the technical field of microorganisms, and particularly relates to a method for increasing the yield of monascus protein by using cyclohexyl acetic acid. Aiming at the problem that the protein production capacity of the monascus is still to be improved, the invention firstly discovers that the cyclohexyl acetic acid can improve the protein synthesis and accumulation capacity of the monascus and can improve the protein yield of the monascus by about 50%. The method provided by the invention has the advantages of simplicity and convenience in operation, low cost and the like, and provides a theoretical basis and practical guidance for optimization of monascus fermentation protein production.

The invention relates to the technical field of fermentation processes, in particular to a method for degrading ethyl carbamate in grape distilled liquor through co-fermentation of functional microorganisms. Comprising the following steps: synchronously inoculating monascus purpureus and lactobacillus plantarum into grape mash; controlling an alcoholic fermentation stage; a trace element inducer is added into the wine liquid in a pulse mode, and extracellular enzyme secretion is induced; standing at 15 to 18 DEG C for 30 to 45 days; after distillation treatment, filling to obtain grape distilled liquor with low ethyl carbamate residue; monascus purpureus and lactobacillus plantarum are synchronously implanted for synergistic fermentation, so that the problem of low precursor degradation rate caused by single bacterium function limitation and acid inactivation in the existing microbiological method is solved; meanwhile, in cooperation with aging period pulse type microelement induction and oscillation activation, the problem that continuous conversion of a precursor cannot be blocked by a process inhibition method is solved; and finally, the cyanate precursor is deeply removed in the whole process, so that the residue of the distilled ethyl carbamate is reduced, and the safety standard is met.

This invention relates to the field of functional food processing technology, and discloses a method for preparing and applying corn peptides that lower blood pressure. First, microwave pretreatment is used to improve the dissolution rate of corn protein. Then, dynamic temperature-controlled synergistic enzymatic hydrolysis combined with time-segmented microwave assistance is used to directionally release hydrophobic ACE-inhibiting peptides. Surface-modified magnetic materials are used to perform biomimetic affinity adsorption and magnetic separation purification of the target peptides, achieving highly selective enrichment of active ingredients. Finally, the peptides are compounded with stabilizers such as tea polyphenol-zinc chelate and Monascus purpureus extract to form a charge-matched micelle protection system. Through dynamic temperature-controlled synergistic enzymatic hydrolysis and biomimetic magnetic separation processes, efficient release and functional enhancement of active peptides are achieved, simultaneously improving ACE inhibitory activity and storage stability. The charge-matching of stabilizers and the synergistic design of components overcome the absorption barrier of active peptides. A multi-pathway regulatory system is constructed, integrating "blood pressure lowering, lipid lowering, and antioxidant" functions. Experiments have demonstrated that this application has a blood pressure lowering effect.

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 suitable for the technical field of traditional Chinese medicine, and provides a traditional Chinese medicine preparation for treating AIDS combined with hyperlipidemia and a preparation method thereof.The preparation is prepared from 10-20 parts of red yeast rice, 20-30 parts of lotus leaves, 10-20 parts of raw bighead atractylodes rhizome, 8-15 parts of fortune eupatorium herb, 8-15 parts of semen raphani, 8-15 parts of semen cassiae, 20-30 parts of raw radix astragali, 20-30 parts of fiveleaf gynostemma herb, 8-15 parts of rhizoma curcumae longae, 10-20 parts of raw oyster shell and 6-12 parts of rhodiola rosea. The monascus purpureus inhibits cholesterol synthesis by natural statins, the lotus leaves promote lipid metabolism and inhibit fat absorption, and the monascus purpureus and the lotus leaves are monarch drugs and have a remarkable lipid-lowering effect. Raw atractylodes macrocephala, eupatorium fortunei and the like are used as ministerial drugs and closely cooperate with monarch drugs, so that the effects of lowering lipid and dissolving turbidity are further enhanced. According to the theory of traditional Chinese medicine, the prescription aims at the pathogenesis of'deficiency in root and excess in superficies and intermingled phlegm and blood stasis' of AIDS (acquired immune deficiency syndrome) combined with hyperlipemia, warmth and clearness are applied simultaneously, tonifying and relieving are taken into consideration, both symptoms and root causes are treated, and a brand new treatment

The invention discloses a radix codonopsis and red yeast probiotic fermented product as well as a preparation method and application thereof, and belongs to the technical field of biological medicines. The radix codonopsis and red yeast probiotic fermented product is obtained by sequentially inoculating radix codonopsis with monascus purpureus and lactobacillus plantarum, fermenting and concentrating. Experiments prove that the radix codonopsis and red yeast probiotic fermentation product provided by the invention can effectively reduce the contents of TG, TC and LDL-C in serum and improve the content of HDL-C, and has a lipid-lowering effect; the traditional Chinese medicine composition can effectively reduce the levels of IL-6 and TNF-alpha, improve the levels of IL-4 and IL-10, improve immune response and reduce inflammatory response; the intestinal flora can be obviously improved, and the number of harmful bacteria is reduced. Therefore, the radix codonopsis and red yeast rice probiotic fermentation product provided by the invention has the effects of improving immunity, regulating intestinal flora and reducing lipid, and has a wide application prospect.

The invention belongs to the technical field of cosmetics, and particularly relates to a plant composition for controlling oil and preventing hair loss as well as a preparation method and application thereof. The preparation method comprises the following steps: cleaning, airing, crushing and sterilizing a mixed raw material of radix polygoni multiflori preparata, fructus ligustri lucidi, tribulus terrestris and ginseng to obtain a pretreated solid-state fermentation raw material; sequentially adding an aspergillus oryzae suspension and a monascus purpureus suspension into the pretreated solid-state fermentation raw material for step-by-step fermentation culture, extracting the fermented raw material with an ethanol aqueous solution, concentrating an extracting solution, and redissolving the concentrated extracting solution with pure water to obtain a solution A; and heating and extracting mixed raw materials of cacumen biotae, crocus sativus, lithospermum erythrorhizon, ligusticum wallichii and radix sophorae flavescentis by adopting the solution A as an extraction solvent to obtain an extracting solution, namely the plant oil-control anti-hair loss composition. The composition obtained by the invention is proved to have remarkably improved oil control effect and anti-hair loss effect.

The invention belongs to the field of microorganisms, and particularly relates to monascus purpureus with high yield of essential amino acids as well as a screening method and application thereof. The invention provides a novel trans-membrane differentiation ARTP mutagenesis method aiming at filamentous fungi, aiming at the characteristics of multiple cores and thick walls of monascus, protoplast pretreatment and repair liquid components before mutagenesis are optimized, so that the fatality rate and the positive mutation rate are optimally balanced, and the problem of high instability of monascus heredity caused by conventional ARTP is solved. Based on the novel mutagenesis method, the mutant strain AZA5 is obtained through successful mutagenesis screening. The essential amino acid content of AZA5 is as high as 58%. The invention not only provides an excellent strain resource for industrial production of high-quality microbial protein, but also has important scientific value and wide industrial application potential.

The invention provides monascus purpureus, a high-yield lovastatin and low-citrinin culture medium and a method, and belongs to the technical field of microbial fermentation. The method comprises the following steps: performing streak inoculation on Monascus purpureus HBSDYX-026 to a seed culture medium, and culturing to obtain a seed solution; and inoculating the seed solution to a high-yield lovastatin culture medium for fermentation. According to the invention, by optimizing the components of the culture medium, adjusting the variety and proportion of key nutrient substances, namely a carbon source and a nitrogen source, and screening and adding traditional Chinese medicines and an accelerant, a more suitable environment is provided for the growth of monascus and the synthesis of lovastatin; a monascus strain which is stable in heredity, vigorous in growth, high in lovastatin yield and low in citrinin yield is obtained, a culture medium which can efficiently synthesize lovastatin and is low in citrinin is successfully constructed, and the yield of lovastatin in red yeast rice is remarkably increased.

The invention discloses a monascus MpigI gene interference strain as well as a construction method and application thereof, and relates to the technical field of molecular biology, the monascus MpigI gene interference strain is preserved in China Center for Type Culture Collection on November 20, 2025, and the preservation number is CCTCC NO: M 20252614. According to the present invention, the influence of the transcriptional regulation factor in the MPs synthesis gene cluster on the secondary metabolism of fungi is utilized to construct the monascus ruber Ii4 interfering the monascus ruber, the preservation number of the monascus ruber Ii4 is CCTCC NO: M 20252614, and compared with the initial strain monascus ruber M7 (CCAM 070120), the mutant strain can secrete a large amount of monascus ruber, orange pigment and yellow pigment, the intracellular haematochrome yield increase speed of the mutant strain of the red monascus Ii4 is fastest, and is about 3-5 times of the intracellular haematochrome yield of M7.

This invention relates to a method for preparing health-promoting red yeast rice wine, comprising: (1) preparing a liquid fermentation broth of *Pseudomonas ulmoides*; (2) preparing a starter culture, wherein the starter culture is obtained by inoculating *Rhizopus* into a starter culture made from glutinous rice, soybeans, banana peel, vitamin B2, vitamin C, and sterile water; (3) steaming and cooling glutinous rice and adding *Pseudomonas ulmoides* fermentation broth, *Monascus purpureus* expanded culture broth, decanoic acid, and *Lactobacillus plantarum* expanded culture broth, and saccharifying and fermenting to obtain a first fermented product; (4) adding starter culture to the first fermented product, stirring evenly, and continuing saccharification to obtain a second fermented product; (5) pumping the second fermented product into a fermentation tank for alcoholic fermentation; and (6) after the fermentation in step (4) is completed, clarifying, filtering, sterilizing, and bottling the finished product. By brewing rice wine using this method, vitamins and various amino acids from *Pseudomonas ulmoides* can be extracted into the rice wine, and various specific amino acids can reduce the yield of citrinin in red yeast rice under certain fermentation conditions, resulting in high-quality red yeast rice wine.

The invention relates to the field of gene engineering, in particular to application of Mpswd3 or a gene expression regulation and control substance thereof in regulation and control of aminobutyric acid expression in monascus purpureus. The application identifies that the Mpswd3 gene in monascus purpureus can positively regulate the synthesis of gamma-aminobutyric acid in monascus purpureus. After the Mpswd3 gene is knocked out, the gamma-aminobutyric acid synthesis amount of the monascus purpureus is remarkably reduced (reduced by 66%), and the expression quantity of the key synthetase glutamate decarboxylase coding gene Mpgad1 is also remarkably reduced; and when the gene is over-expressed, the synthesis amount of gamma-aminobutyric acid is obviously increased (increased by 45.4%). The discovery provides a key target and an application basis for regulating and controlling the yield of the monascus gamma-aminobutyric acid through a genetic engineering means, and has an important industrial application value for improving the fermentation production efficiency of the gamma-aminobutyric acid.

The utility model provides a monascus solid state fermentation yeast turning device which comprises a fermentation bottle, a driving mechanism and a fermentation box, the fermentation bottle comprises a bottle body, a stirring shaft, a stirring blade and a bottle cap, after preparation of a rice matrix is completed, the rice matrix is poured into the bottle body, monascus is inoculated for culture, and the fermentation box is used for fermentation. The driving mechanism drives the stirring rods on the spiral fan blades to rotate through the stirring shaft, red yeast rice in the fermentation bottle is regularly turned to achieve yeast turning, due to the action of the stirring rods, material particles are evenly dispersed, the air permeability of the fermentation substrate is improved, the monascus can completely eat the substrate rice, meanwhile, broken rice generated in the stirring process is reduced, and the fermentation efficiency is improved. The complete form and good condition of the red yeast rice are ensured, a plurality of fermentation bottles can be placed on each fermentation box, batch automatic yeast turning is realized, and the yeast turning efficiency is greatly improved, so that the labor cost in the fermentation production process is reduced, and the fermentation production efficiency of the monascus is improved.

This invention discloses a mixed-culture fermented Polygonatum sibiricum compound granule and its preparation method, belonging to the technical field of modern processing of traditional Chinese medicine and development of functional foods. The method includes: screening Lactobacillus casei, Lactobacillus fermentum, and Monascus purpureus as a mixed-culture combination based on the CRITIC-WASPAS multi-index comprehensive evaluation method; inoculating the mixed-culture combination into Polygonatum sibiricum culture medium to obtain Polygonatum sibiricum fermentation broth; compounding the Polygonatum sibiricum fermentation broth with aqueous extracts of sweet tea, Eucommia ulmoides, white kidney bean, and Litsea cubeba, and adding low-chain inulin, pea protein peptides, and gellan gum as co-solvents to obtain a compound solution; and freeze-drying to obtain the mixed-culture fermented Polygonatum sibiricum compound granule. This invention objectively screens dominant strains through a multi-index comprehensive evaluation method, and the compound system and co-solvents synergistically enhance the effect, improving the utilization rate of active ingredients. The resulting granule dissolves rapidly, disperses evenly, and has good antioxidant, hypoglycemic, and lipid-lowering activities.

The invention belongs to the technical field of biological fermentation, and particularly relates to monascus purpureus as well as a microbial agent and application thereof. In order to enrich microbial resources, the monascus purpureus is screened and separated from Luzhou aged fermented grains, and the preservation number is CCTCC (China Center For Type Culture Collection) NO: M 2024666. The strain can produce a plurality of flavor substances, including a plurality of important flavor substances in white spirit or distiller's yeast. In the Baijiu brewing process, the strain is inoculated to participate in koji making and then used for wine brewing, the variety and content of flavor substances in base wine can be increased, and the strain has wide application prospects in the field of Baijiu brewing or koji preparation.

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.