2 results about "Monascus ruber" patented technology

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.

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.