30 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.

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.

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 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.

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 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 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.

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.

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.

This invention discloses a Monascus purpureus strain that produces high levels of Monascus pigment and low levels of citrinin, and its applications. The Monascus purpureus strain producing high levels of Monascus pigment and low levels of citrinin is classified as *Monascus purpureus* FAAS-M34 (…). Monascus purpureus The purple Monascus strain FAAS-M34 has been deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 2022959 and a deposit date of June 24, 2022. This strain exhibits a strong ability to produce natural red yeast rice pigment and low production of citrinin, making it suitable for preparing high-quality red yeast rice. The resulting red yeast rice product has a high color value, and the citrinin content does not exceed relevant national regulations, with a high product yield. Therefore, the purple Monascus strain FAAS-M34 can be safely used in the food processing industry. Compared with existing strains of the same type, it can produce higher-quality red yeast rice products and has high industrial application value.

The present application relates to the field of microbial fermentation, and discloses a solid-state fermentation method for high-yield production of Monascus yellow pigment by Monascus purpureus. By regulating key process parameters such as fermentation temperature, gelatinization amount, fermentation time, inoculation amount, loading amount of solid medium for fermentation, and types of carbon source matrix, the present application realizes efficient directional biosynthesis and enrichment of Monascin (MS) and Ankaflavin (AK). The method discards the traditional vague color value index, establishes a quality standard with MS and AK specific content as the core, and promotes the product from a food coloring agent to a medicinal raw material. The target components are enriched by solid-state fermentation technology, and the extraction and purification steps are omitted, thereby greatly reducing the cost. The finished product is Monascus powder, which is consistent with the traditional application scene. The final product has the high MS / AK content, low MK content, and no citrinin, and meets the high-end medicinal raw material standard.

This invention discloses a Monascus strain that produces high levels of Monascus pigment and its applications. The Monascus strain producing high levels of Monascus pigment is classified as Monascus purpureus FAAS-M3 (…). Monk purple The purple Monascus FAAS-M3 strain provided in this invention has been deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC NO: M 2022958 and deposit date of June 24, 2022. This strain exhibits a strong ability to produce natural Monascus pigments and also produces high levels of citrinin. Red yeast rice products produced using this strain have high color value and citrinin content, resulting in a high product yield. Therefore, the purple Monascus FAAS-M3 strain provided in this invention has high research value.

The present application relates to the technical field of functional food preparation and development of resources of medicinal and edible origin, and specifically relates to a compound lipid-lowering functional tablet candy of coix seed and red koji and a preparation method thereof. The present application realizes the synergistic promotion of active ingredient enrichment, stable processing characteristics and efficient lipid-lowering effect through precise control of the solid-state fermentation process of coix seed by Monascus purpureus and formula optimization based on the AHP-CRITIC mixed weighting method. The content of lovastatin in the tablet candy of the present application is 1.35 times that of the same type of commercially available red koji product, the content of phytosterols (especially ergosterol) is more than 4 times that of commercially available products, and the product retains the coixol component that is not detected in commercially available products. The raw materials of the present application are all resources of medicinal and edible origin or food-grade auxiliary materials, and have high long-term safety. The tablet candy has high standardization, is easy to take and store stably, and meets the convenience needs of consumers for daily health management.

The invention relates to a method for preparing a cigarette flavor enhancer by fermenting sugarcane juice through compound microorganisms and application of the cigarette flavor enhancer. The method comprises the steps that after the sugarcane juice is filtered and sterilized, strains are inoculated for fermentation, thalli are removed after fermentation, and fermentation liquor is obtained; the types of the strains comprise any one or a combination of at least two of saccharomycopsis fibuligera, aspergillus niger or monascus purpureus. According to the method, the saccharomycopsis fibuligera, the aspergillus niger and the monascus purpureus are used for carrying out mixed fermentation on the sugarcane juice, so that the composite aroma which can be perfectly coordinated with the cigarette aroma is generated, and the aroma amount, the sweet feeling and the comfort degree of the cigarette are remarkably improved.

Provided are the use of rape pollen in promoting the high-yield production of monacolin K by Monascus purpureus and a method for promoting the high-yield production of monacolin K thereby. The method comprises: adding 0.6-4.8% of rape pollen to a fermentation medium and performing the fermentative culture of Monascus purpureus. On day 15 of the culture, the content of monacolin K is increased by 3.5-fold, reaching 1524 mg / L.

Provided are a monascus strain capable of producing monascin and / or ankaflavin and the use thereof. Particularly, provided are a new monascus strain assigned with the accession number CGMCC NO. 41335 and the use thereof in the production of high-content monascin and / or ankaflavin and related products thereof. The strain is Monascus purpureus ZYXQ-2206, can produce potent and non-toxic lipid-lowering ingredients monascin and / or ankaflavin with a high yield, and does not produce harmful and toxic ingredients lovastatin (LOV) and citrinin (CIT). Since excessive intake of LOV can cause serious side effects such as liver and kidney injury and rhabdomyolysis, and excessive intake of CIT can cause toxic responses such as renal tubular dilation and degeneration and necrosis of epithelial cells, the monascus products produced by using the strain can effectively avoid these safety risks, and have extremely high application prospects and market potentials. By screening and optimizing a fermentation process, the monascus strain having high productivity, no toxicity and high functionality is provided, which has significant application value in the fields of development of lipid-lowering functional foods and dietary supplements.

The invention belongs to the technical field of microbial fermentation, and provides a method for improving flavor and nutritional functional components of solid-state brewed vinegar by using monascus purpureus-eurotium cristatum fructus forsythiae tea koji. The method comprises the following steps: mixing a monascus purpureus strain CGMCC (China General Microbiological Culture Collection Center) 42465 with high yield of gamma-aminobutyric acid and lovastatin with eurotium cristatum CICC 2099, inoculating the mixture into a forsythia suspensa leaf indica rice oat bran solid state fermentation culture medium, and culturing in a wet jute bag to prepare monascus purpureus-eurotium cristatum forsythia suspensa tea koji; the method is applied to solid-state vinegar brewing. The obtained new sprayed vinegar is reddish brown and rich in color, the total acid content is 5.78 g / 100 mL, the total ester content is 2.72 g / 100 mL, the flavone content is 163.48 mg / 100 mL, the gamma-aminobutyric acid content is 42.49 mg / 100 mL, and the lovastatin content is 1.82 mu g / mL, which are respectively increased by 23.50%, 46.24%, 95.67%, 61.31% and 73.33% compared with a control group, and the types and contents of organic acids and volatile aroma components are enriched.

The application discloses a liver-protecting product containing Monascus purpureus CESWGF001, wherein the Monascus purpureus strain is named as Monascus purpureus CESWGF001, has been preserved in the China Center for Type Culture Collection, and has a preservation number of CCTCC NO: M 20231512; and the efficacy experiment result shows that the strain has obvious effects of degrading alcohol and protecting liver, and can be used for preparing liver-protecting products such as liver-protecting drugs and liver-protecting probiotic preparations.

The invention relates to the field of fermented food, and particularly discloses a method for increasing the content of natural gamma-aminobutyric acid in fermented sauce and application of the method. The method comprises the following steps of: fermenting a sauce fermentation substrate by using monascus purpureus M10, so as to obtain the monascus purpureus fermented sauce, wherein the monascus purpureus fermented sauce is obtained by using the monascus purpureus M10; the preservation number of the monascus purpureus M10 is CCTCC (China Center for Type Culture Collection) No.M20252284, and the monascus purpureus M10 is preserved in the China Center for Type Culture Collection on October 22, 2025. The specific monascus purpureus M10 obtained through screening can produce gamma-aminobutyric acid at high yield, the content of natural GABA in the fermented sauce is successfully increased to 70 mg / 100 g or above, lovastatin can be synchronously produced at high yield, the final product is rich in GABA and lovastatin at the same time, double effects of one sauce are achieved, the monascus purpureus M10 is beneficial to heart and cerebral vessel health and nervous system health at the same time, and the production cost is reduced. The added value of the product is obviously improved.

This invention relates to the field of bio-food fermentation technology, specifically a method for preparing solid-state fermented natto with lipid-lowering and thrombolytic functions. The method involves preparing a composite fermentation substrate using a mixture of soybeans, chickpeas, black beans, and red yeast rice. A specific combination of Bacillus subtilis, Monascus purpureus, and Aspergillus oryzae is then quantitatively introduced into this substrate for co-fermentation. Leveraging the symbiotic interaction of multiple microorganisms and their metabolic potential for deep degradation of macromolecules, this preparation pathway successfully promotes the simultaneous high-level expression of multiple targeted functional components. The resulting mass-produced solid-state fermented natto complex stably accumulates highly active nattokinase, monacolin K, and angiotensin-converting enzyme inhibitory small molecule proteins. The superposition of multiple core active substances enables the complex to exhibit synergistic effects in lowering blood lipids, efficiently dissolving thrombi, and assisting in lowering blood pressure.

The invention discloses novel application of rape pollen, namely application of the rape pollen in improving oxidation resistance of monascus purpureus fermentation broth and inhibiting activity of alpha-glucosidase. Monascus purpureus M1 is used for fermenting a culture medium containing the rape pollen, the obtained fermentation broth can remarkably improve in-vitro oxidation resistance, and the activity of alpha-glucosidase is inhibited. The alpha-glucosidase inhibition effect is enhanced, the alpha-glucosidase inhibition activity can be used as an important evaluation index of the in-vitro blood glucose reduction function, and the postprandial blood glucose level can be reduced by delaying the digestion and absorption of carbohydrates; the preparation method disclosed by the invention is simple and relatively low in cost, and has a good industrial application prospect in the fields of functional foods and health foods.