75 results about "Monascus purpureus" patented technology

The invention relates to a traditional Chinese medicine combined fermentation product for protecting liver and alleviating hangover, which can be effectively used for alleviating hangover, quickly relieving adverse reaction after excessive drinking, protecting physical and psychological health, and realizing application in preparation of a hangover alleviating medicine, and is prepared by using a monascus purpureus 7-3 fermented traditional Chinese medicine composition. The preparation method comprises the following steps: grinding the traditional Chinese medicine raw materials into powder, sieving, sterilizing, inoculating monascus purpureus 7-3 spore liquid, culturing in a shaking table, collecting supernate, adding water, extracting, filtering, combining the two filtrates and the supernate, uniformly mixing, concentrating under reduced pressure to form fluid extract, freeze-drying, and packaging. And preparing freeze-dried powder. According to the present invention, the raw materials are rich, the preparation method is simple, the edible fungi and the traditional Chinese medicine composition are effectively combined, the traditional Chinese medicine is prepared by using the main-auxiliary compatibility relationship of monarch, minister, assistant and guide through the specific fermentation method, the effects of sobering, drunkenness symptom relieving, detoxification and liver protection are provided, and the economic and social benefits are significant.

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 discloses medicinal and edible monascus purpureus with high yield of lovastatin and application of the medicinal and edible monascus purpureus, and belongs to the technical field of microbial strains and fermentation engineering. The monascus purpureus M230530Z3Db6a has the following remarkable advantages that the monascus purpureus M230530Z3Db6a screened by the monascus purpureus M230530Z3Db6a has high yield of lovastatin, and the strain is safe and non-toxic; 3) the content of lovastatin can be obviously increased in the culture medium added with exogenous additives (including but not limited to glycine, galactose, burdock fructo-oligosaccharide, ammonium sulfate, tartaric acid, citric acid, ascorbic acid and other amino acids, organic acids and polysaccharides); 4) in the fermentation process of the traditional Chinese medicinal materials including the dried orange peel, the content of functional components such as total flavonoids can be remarkably increased, and the oxidation resistance is enhanced; the monascus purpureus M230530Z3Db6a has the advantages that the nutritional value of a traditional product can be improved, the product is endowed with a unique health attribute, important strain resources and technical support are provided for innovative development of monascus purpureus related industries, and the monascus purpureus M230530Z3Db6a has a wide application prospect.

The invention relates to the technical field of beverage processing, in particular to a corn juice compound beverage and a preparation method thereof. The feed comprises the following raw materials: corn, black rice, oat, carrots, corncob powder, orange peel, compound enzyme, beta-cyclodextrin, Arabic gum, inulin, a yeast extract, monopotassium phosphate, vitamin B and compound strains. The compound enzyme seed is prepared from the following components: alpha-amylase, pullulanase, tannase and neutral protease; the composite strain is prepared from the following components: saccharomycetes, lactobacillus plantarum and monascus purpureus. According to the corn juice composite beverage and the preparation method thereof, through multi-dimensional synergistic interaction, the beverage realizes a layering flavor with both freshness, fruity flavor and cereal sweetness and fragrance, an anti-oxidation network constructed by polyphenol, carotenoid and ferulic acid and an intestinal tract nursing effect brought by complementation of soluble-insoluble fibers form the corn juice composite beverage with functional value and sensory experience.

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 plant fermentation, and specifically discloses a compound plant fermentation liquid, a preparation method thereof and an application. A preparation method of a compound plant fermentation liquid comprises the following steps: Step 1: Mix polygonatum sibiricum, millettia speciosa champ, wolfberry, liquorice, ginseng, pomegranate with the peel removed and mulberry leaves to obtain a fermentation substrate; Step 2, ferment with bacillus subtilis; Step 3, ferment with monascus purpureus; Step 4, ferment with lactiplantibacillus plantarum; Step 5: After filtering and sterilization, a compound plant fermentation liquid is obtained.

The invention provides a monascus strain, monascus, monascus decoction pieces, a preparation method of monascus, a monascus extract and a medicine. The Latin chemical name of the monascus purpureus strain is Monascus purpureus, and the preservation number of the monascus purpureus strain is CGMCC (China General Microbiological Culture Collection Center) No.40777. In a monascus product prepared by fermentation of the monascus strain provided by the invention, the content of lovastatin compounds and the content of extracts are high, and the monascus product contains polyhydroxy sterol and flavonoid components and is good in safety, so that the pharmaceutical activity and quality of the monascus product are improved.

The invention provides monascus purpureus and application thereof. The invention provides monascus purpureus XK-G-1 which is preserved in the China Center for Type Culture Collection, and the preservation number of the monascus purpureus XK-G-1 is CCTCC (China Center for Type Culture Collection) NO: M20232397. The invention also provides a leavening agent which contains the monascus purpureus. The invention further provides red yeast rice decoction pieces and red yeast rice, the red yeast rice decoction pieces and the red yeast rice are prepared from the leavening agent, and the content of ring-opening lovastatin in the red yeast rice decoction pieces is 15-17mg / g; the total color value of the red yeast rice is 3655-3855 u / g, and the color value of the orange pigment is 1300-1426 u / g. The content of ring-opening lovastatin in the red yeast rice decoction pieces prepared by the method is stabilized at 15-17mg / g, citrinin is not detected, and the red yeast rice decoction pieces are stable in quality and safe. The monascus purpureus and the leavening agent thereof are suitable for various fermentation substrates and compositions thereof such as rice, # imgabs0 oat, highland barley, maize and sticky rice, the fermentation substrates are wide, and a new choice is provided for high added value of agricultural and sideline products.

A gel for treating hemorrhoids and a preparation method thereof, related to the field of medical technologies, are provided. The gel includes Taraxacum mongolicum, Gerbera jamesonii bolus, Panax notoginseng, Monascus purpureus went, Sanguisorba officinalis, chitosan, Camellia oleifera abel, glycerine, Ginkgo biloba, Swertia manshurica and Sophora japonica. The gel can exert significant synergistic effects, have good therapeutic effects, and high safety, which is of great significance for the prevention and treatment of hemorrhoids.

The present invention relates to the field of traditional Chinese medicine, and specifically provides a traditional Chinese medicine composition, a pharmaceutical preparation, and their preparation methods and uses. It is obtained by repeatedly optimizing the composition and content of the traditional Chinese medicine compound through clinical research and basic research. In the formula, Coptis chinensis is used as the monarch drug; Rheum palmatum, Anemarrhena asphodeloides, and Paeonia lactiflora are used as the ministerial drugs; Aurantium reticulatum and Monascus purpureus are used as adjuvant drugs; and Zingiber officinale is used as the guiding drug to reduce the cold nature of various drugs. When all the drugs are combined, none can be missing, and they work together to clear heat and lower turbidity, and reduce blood sugar and weight, having an obvious therapeutic effect on obesity, the inducement of diabetes, and diabetic patients (especially early-stage "hot-state" patients), and significantly improving the therapeutic effect on diabetes.

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 present invention discloses the application of Monascus purpureus and selenium-enriched Monascus purpureus prepared therefrom, belonging to the technical field of microbiology. The provided Monascus purpureus 1322 is taxonomically named Monascus purpureus 1322, and was deposited at the China Center for Type Culture Collection on August 9, 2024. The deposit address is Wuhan University, No. 299, Bayi Road, Wuchang District, Wuhan City, Hubei Province, and the deposit number is: CCTCC NO: M20241767. The method for preparing selenium-enriched Monascus purpureus: inoculate the spore suspension of Monascus purpureus 1322 into a medium containing sodium selenite and culture to obtain selenium-enriched Monascus purpureus. The application of selenium-enriched Monascus purpureus in the preparation of products with lipid-lowering efficacy is provided. The present invention ferments with Monascus purpureus 1322 with strong selenium tolerance, and the obtained selenium-enriched Monascus purpureus has a significant effect of reducing hyperlipidemia.

The invention discloses a wine added with Monascus purpureus and a preparation method thereof. The Monascus purpureus added to the wine has a preservation number of CCTCC NO: M 20231512. The wine comprises amino acids, wherein the amino acids serve as a nitrogen source for the Monascus purpureus, and the total amount of the amino acids is greater than 0.3g / 100g. The Monascus purpureus in the wine has high acetaldehyde dehydrogenase activity and can tolerate 65% ethanol. After being added, the Monascus purpureus can utilize the amino acids in the wine to maintain good activity. The strain can accelerate the oxidative metabolism of ethanol into carbon dioxide and water in the body, thereby reducing the damage of ethanol in high-concentration wine to the body. At the same time, the strain also has a significant liver-protecting effect, and its liver-protecting effect is comparable to that of the liver-protecting drug bifendate, thereby significantly reducing the damage of high-concentration wine to the stomach and liver, and reducing the damage of drinking to the body.

The present invention provides a plant growth regulator and a preparation method thereof, belonging to the technical field of plant growth regulators. After corn stalks, buckwheat seeds and rapeseed pollen are mixed, yeast, Bacillus subtilis and Monascus purpureus are inoculated into the enzymatic hydrolysis product obtained by complex enzyme hydrolysis for fermentation to obtain a fermentation product, which is uniformly mixed with an adjuvant and water to obtain a plant growth regulator. The plant growth regulator prepared by the present invention can promote seed rooting, promote plant germination and seedling growth, facilitate uniform and strong seedlings, enhance plant drought and waterlogging resistance and stress resistance, improve disease, insect and bacteria resistance, significantly increase crop yield, and has safe and non-toxic ingredients, is easily degraded, does not cause environmental pollution, and has good application prospects.

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 discloses a method for producing monascus by using highland barley. The preparation method comprises the following steps: cleaning a monascus raw material, activating monascus, purifying and propagating and culturing; highland barley is used as a raw material for highland barley monascus culture; comprising the following steps: selecting and cleaning highland barley, puffing the cleaned highland barley, sterilizing the puffed highland barley, and finally culturing highland barley monascus by using propagated and cultured monascus purpureus. According to the method, a strain is obtained by separating and purifying a commercially available red yeast rice raw material, and highland barley is used as a raw material for culturing, so that good adaptability is shown, and a feasible solution is provided for development of more functional highland barley products; meanwhile, the problem that nutrition is lost due to the fact that deep peeling or grinding is needed in a traditional technology at present is effectively solved, hulls of the highland barley are cracked and do not fall off through physical puffing treatment, active ingredients, beneficial to the body, in the highland barley can be reserved, meanwhile, nutritional ingredients of the highland barley are changed, and good growth of monascus purpureus is effectively promoted.

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 technical field of strain fermentation, in particular to an incubator for monascus purpureus strain fermentation of monascus purpureus monascus as well as a fermentation process and application of the monascus purpureus strain fermentation of monascus purpureus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus monascus. A plurality of transverse ropes and longitudinal ropes are distributed on the inner side of the oscillation table in the horizontal direction, when culture bottles are placed in gaps between the transverse ropes and the longitudinal ropes, if the culture bottles do not need to be sealed strictly, the transverse ropes and the longitudinal ropes elastically abut against the outer sides of the culture bottles to be used for limiting and fixing the culture bottles, and if the requirement for sealing in the fermentation culture process is high, the transverse ropes and the longitudinal ropes can be tightly pressed against the outer sides of the culture bottles. The bottom end of the sealing cover is buckled on the opening in the top end of the culture bottle in a covering mode by pulling the sealing cover downwards, at least one of the transverse rope and the longitudinal rope is arranged in the strip-shaped groove in a penetrating mode by pulling the sealing cover manually, the sealing cover is tightly buckled on the culture bottle in a covering mode, and efficient ventilation is achieved through the ventilation pipe.

The invention belongs to the field of traditional Chinese medicine resource microbial strain protection and fermentation engineering, and particularly relates to an edible and medicinal monascus purpureus with high esterase activity and application of the monascus purpureus M230701Z6Ib10a. The monascus purpureus M230701Z6Ib10a is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC No: M 20242077, and the preservation date is September 25, 2024. The monascus purpureus M230701Z6Ib10a has the following remarkable advantages that 1) the monascus purpureus M230701Z6Ib10a has high esterifying enzyme activity and is safe and non-toxic, 2) the monascus purpureus M230701Z6Ib10a can remarkably increase the content of functional components such as total flavonoids in the fermentation process of traditional Chinese medicinal materials including pericarpium citri reticulatae and enhance the antioxidant activity of the traditional Chinese medicinal materials, and 3) the monascus purpureus M230701Z6Ib10a has excellent fermentation characteristics.

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.

Provided in the present application are a Monascus strain, a red yeast rice, a red yeast rice decoction piece, a preparation method for red yeast rice, a red yeast rice extract and a drug. The Latin name of the Monascus strain is Monascus purpureus, and the accession number thereof is CGMCC No. 40777. A red yeast rice product prepared by means of fermentation using the Monascus strain of the present application has a high content of lovastatin compounds and a high content of extractives, contains polyhydroxy sterol and flavonoid components and has good safety, thus improving the drug activity and quality of red yeast rice products.

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.