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71 results about "Monascus ruber" patented technology
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Method for producing aurantin by liquid-state fermentation of monacolin
InactiveCN1814783AIncreased orange pigment contentOptimizing Fermentation ConditionsMicroorganism based processesNatural dyesOrganic solventLiquid state
This invention relates to a method for producing orange coloring matters by fermenting monacolin in liquid state, which takes a monascus moldin 9903 as a starter to produce monascus colors with orange as the principle and increases its content and tint, determines a formula of the best fermentation and culture medium, in which, the color content of a fermented fluid with corn flour and (NH4)2SO4 as the carbon and nitrogen sources reaches to 121.7U / mL and its tint is 1.13. The method provides several refining methods incliding: spraying and drying the fermented fluid to get a powder orange product, which is a mixture of multiple color matters showing the orange color tint, the orange content of which reaches to 1030.75U / g and the tint reaches to 1.99, the fluid is extracted to be sprayed and dried to get the content to over 2000U / g and the tint to 2.45 or chromatographed with plate or post to get pure orange pin crystals.
Owner:JIANGNAN UNIV
Production method of monascus liquid state fermentation yeast
InactiveCN103468463AMicroorganism based processesAlcoholic beverage preparationBiotechnologyFood additive
The invention discloses a production method of a monascus liquid state fermentation yeast. A Monascus strain L producing pigment and citrinin in high yield is used in the method, is preserved in China Center for Type Culture Collection and has a preservation number of CCTCC M2013039. The color value level, the fermenting period and the glucoamylase vitality of the liquid state fermentation yeast produced under technical conditions in the invention are 110-120U / mL, 5-7d and 630-740U / mL, and the citrinin content of the liquid state fermentation yeast is 2-3mg / L and is lower than a content limit index of citrinin in monascorubin of 0.2mg / kg (a color value reference is 5mu / g, 1%) in Food Additive in Japan promulgated in 1999 and revised in 2003 by Ministry of Health and Welfare, Japan. The liquid state fermentation yeast has no hidden safety troubles, and can be used in a monascus rice wine brewing system.
Owner:FUZHOU UNIV
Monascus ruber for high generation of lovastatin and gamma-aminobutyric acid and low generation of pigment, use thereof, and functional Monascus sp. prepared through using Monascus ruber
InactiveCN103224890ALow-yielding monascus pigmentNo bitternessFungiMicroorganism based processesRed yeast riceBiotechnology
The invention relates to a Monascus ruber for the high generation of lovastatin and gamma-aminobutyric acid and the low generation of a pigment. The Monascus ruber is named as C002, belongs to Monascus sp., has a preservation number of CGMCC NO.6860, is preserved at China General Microbiological Culture Collection Center in Institute of Microbiology, Chinese Academy of Sciences on Datun Road, Chaoyang District of Beijing on November 26, 2012. The Monascus ruber has the advantages of high generation of lovastatin and gamma-aminobutyric acid, no generation or extremely-low generation of citrinin, no bitterness, and low generation of a Monascus pigment. Strains of the Monascus ruber CGMCC NO.6860 can utilize a plurality of culture mediums comprising rice, coarse rice, corn, cassava and the like to produce functional red yeast rice; and the Monascus ruber is especially suitable for the exploitation of relevant functional beverage products because of the Monascus pigment low-generation characteristic.
Owner:TIANJIN UNIV OF SCI & TECH
Red monascus strain Danxi-1
The invention relates to a microorganism, in particular to a monascus strain capable of obtaining high content of gamma-reanal and Lovastatin, the strain is named Monascus ruber Danxi-1, which is preserved in SIPO designated China General Microbiological Culture Collection Center with a docket number of CGMCC No: 1405, the preservation date being June 10, 2005.
Owner:义乌市丹溪酒业有限公司
Functional poultry feed additive
The invention provides functional poultry feed additive prepared from monascus fermentation product. When functional poultry feed additive is added according to a certain concentration, the synergies of both monascus pigment and stanin matter can be fulfilled fully to achieve the purpose of reducing the cholesterol in poultry eggs markedly. Because the functional poultry feed additive is prepared from the specific monascus fermentation product, the content of both cholesterol and triglyceride in poultry eggs and poultry meat is reduced markedly, no stanin matter and citrinin can be detected from the functional poultry feed additive, and accordingly no stanin matter and citrinin can be detected from the poultry eggs and poultry meat. The functional poultry feed additive can improve the disease resisting ability of the poultry, increase the egg laying rate of the poultry, deepen the color of the yolks of the poultry eggs and make the shells of the poultry eggs harder.
Owner:FUZHOU UNIV
Monascus purpureus strain, and fermentation product thereof and fermentation method thereof
ActiveCN109022293AIncrease productionComply with food and drug safety standardsFungiMicroorganism based processesFood safetyLovastatin
The invention relates to a Monascus purpureus strain, and a fermentation product and a fermentation method thereof. The Monascus purpureus has a strain number of ZX26 and an accession number of CGMCCNO. 15992, and has the advantages of high lovastatin yield, low citrinin synthesis amount, compliance with food safety standards and good genetic stability. The fermentation product comprises myceliaproduced by fermentation and a fermented product lovastatin, and has the advantages of high lovastatin content, low citrinin content, compliance with food safety standards and high nutritional and health-care value. The method comprises a step of inoculating the seed solution of the Monascus purpureus strain into a fermentation medium for oscillating fermentation culture. The fermentation method is simple in operation, low in cost, and convenient for large-scale production. Furthermore, after the fermentation method is optimized, the ability of the Monascus purpureus strain in producing lovastatin can be greatly enhanced.
Owner:BEIJING BEINONG HONGZE BIOTECH CO LTD
Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain
InactiveCN103589647AShorten the fermentation cycleImprove the quality rateFungiMicroorganism based processesBiotechnologyYeast
Owner:胡沂淮
Chocolates containing tea polyphenols and preparation method of chocolates
InactiveCN107410626AInhibition formationInhibition switchCocoaNatural extract food ingredientsWeight gainingButter cocoa
The invention provides chocolates containing tea polyphenols and a preparation method of the chocolates, and relates to the technical field of chocolates. The chocolates are prepared from the following components in parts by weight: 80-100 parts of cocoa powder, 10-15 parts of cane sugar, 10-20 parts of dried milk, 40-50 parts of plant liquid fat, 20-40 parts of cocoa butter, 0.4-0.6 part of resveratrol, 0.2-0.4 part of tannin, 4-6 parts of soybean lecithin, 12-20 parts of green tea powder, 0.02-0.04 part of monascus ruber, and 100-150 parts of distilled water. The preparation method comprises the following steps of mixing the raw materials; performing fine grinding, wherein after fine grinding, the particle diameter is 60[mu]m or below; performing refining; adjusting the temperature: adjusting the temperature to 20-30 DEG C, then adding the resveratrol, the tannin and the monascus ruber, and then performing sufficient stirring; and performing pouring, shaping, drying and packing. The chocolates are long in preservation time, high in beneficial components, and good in health-care effects, people can eat the chocolates for a long term without worrying about weight gain, and the chocolates are fine and smooth in mouth feel, good in taste, high in quality and free from blooming.
Owner:JIESHOU ZHAOLONG FOOD
Method for producing esterifying enzyme preparation from monascus
ActiveCN103045558AImprove esterification powerImprove liquefactionFungiHydrolasesBiotechnologyAmylase
Owner:山东中惠生物科技股份有限公司 +1
Method for modifying bean residue by using Monascus purpureus Went
PendingCN106937749AHigh nutritional valueIncrease contentMilk preparationFood ingredient functionsBiotechnologyNutritive values
The invention provides a method for modifying bean residue by using Monascus purpureus Went. The method comprises: (1) strain activation: inoculating a Monascus purpureus Went strain being subjected to slope storage and producing red pigment into a sterilized PDA culture medium to obtain an activated strain; (2) seed liquid preparation: inoculating the activated strain into a sterilized liquid PDA culture medium, carrying out shake cultivation for 4-6 days at a temperature of 27-30 DEG C to obtain a seed liquid; and (3) fermentation: inoculating the seed liquid into treated bean residue, placing into a shaker, and culturing to obtain a bean residue fermentation broth. According to the present invention, the Monascus purpureus Went producing red pigment is adopted as the fermentation strain to ferment a large amount of the waste soybean processing by-product bean residue, such that the red pigment content is greatly increased compared to the unfermented bean residue, the color scale is significantly improved, the soluble dietary fiber content is increased by nearly twice, the shelf life is easily prolonged and the color of the processed food can be improved by increasing the red pigment, and the nutritional value of the bean residue is substantially increased.
Owner:HEFEI UNIV OF TECH
Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K
The invention belongs to the field of biotechnology microorganisms, and relates to a monascus purpureus M-24 bacterial strain for producing Monacolin K by virtue of liquid fermentation, as well as application and a preparation method of the bacterial strain. The Monascus purpureus M-24 bacterial strain is preserved at the China Center for Type Culture Collection; the preservation number is CCTCC NO:M2014414; the preservation date is September 14, 2014; the monascus purpureus M-24 bacterial strain has excellent characters of high production of Monacolin K, high growth speed, high sporulation quantity and the like. After liquid fermentation of a culture medium and optimization of fermentation conditions, the yield of the Monacolin K can reach 170mg / L to 210mg / L.
Owner:ZHEJIANG NORMAL UNIVERSITY
Construction method of monascus genetically engineered microorganism having high-yield product Monacolin K and application of monascus genetically engineered microorganism
InactiveCN106987529ASimple methodStrong abilityFungiMicroorganism based processesMetaboliteBiotechnology
The invention provides a construction method of monascus genetically engineered microorganism having high-yield product Monacolin K and application of the monascus genetically engineered microorganism. Monacolin K encoding gene, namely mok gene, is subjected to overexpression in monascus so that the monascus genetically engineered microorganism having high-yield product Monacolin K is obtained. The mok gene refers to one of mok C gene, mok D gene, mok E gene and mok I gene. Metabolic pathways of Monacolin K of monascus can be increased, and thus, the problem about low yield of secondary metabolite, namely Monacolin K of monascus can be solved fundamentally. Besides, the genetically engineered microorganism is capable of reducing content of citrinin and achieving the purposes of improving quality of monascus products and guaranteeing safety of the monascus products.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Production method of food safety monascorubin
InactiveCN102911969AReduce synthesisHigh priceMicroorganism based processesFermentationBiotechnologyEthylene diamine
The invention discloses a production method of food safety monascorubin, which comprises the steps of monascus slant seed culture, liquid seed culture and fermentation culture, wherein a transforming agent is added in the fermentation culture process, and the transforming agent is one or more of carotene, vitamin C, fulvic acid and EDTA (Ethylene Diamine Tetraacetic Acid)-2Na. The citrinin content in the monascorubin prepared by the method is reduced greatly. The production method has the advantages that the production method is high in safety, easy and simple to operate and efficient.
Owner:HUBEI UNIV OF TECH
Method for constructing monascus strain capable of achieving high yield of acid protease
InactiveCN105039386AReduced activityHigh formulation costFungiMicroorganism based processesMonascus ruberWild type
The invention discloses a method for constructing a monascus strain capable of achieving high yield of acid protease. The method is characterized by firstly amplifying an Asp fragment of an acid protease gene in monascus from a monascus genome, then connecting the Asp fragment obtained through amplification to an empty vector to construct a recombinant expression vector of acid protease in monascus, transforming the recombinant expression vector of acid protease in monascus into agrobacterium tumefaciens to obtain recombinant agrobacterium tumefaciens and then guiding the recombinant agrobacterium tumefaciens into monascus by utilizing an agrobacterium tumefaciens-mediated method, thus obtaining the monascus strain capable of achieving high yield of acid protease. The monascus transformant strain capable of achieving high yield of acid protease, which is obtained by a gene recombination method, has the characteristics of high-efficiency expression, accuracy in processing and genetic stability of the transformant and can achieve passage stability under non-selective pressure. The expression quantity of the acid protease gene in the monascus strain capable of achieving high yield of acid protease is 3.30 times the expression quantities of wild type genes, so that high yield of acid protease can be achieved.
Owner:LUZHOU LAOJIAO GRP CO LTD +2
Method of separating water soluble monascus pigment by the use of macroreticular resin and application thereof
ActiveCN106590020AAdsorption and desorption process is rapidHigh recovery rateNatural dyesBiotechnologyInorganic salts
The invention discloses a method of separating water soluble monascus pigment by the use of macroreticular resin and application thereof. The method comprises the steps of conducting solid-liquid separation on fermented monascus fungi fermentation primary liquid in a liquid fermentation medium, taking liquid to obtain extracellular water soluble monascus pigment fermentation solution, then adding the macroreticular resin after pretreatment to conduct absorbing, then using ethyl alcohol to conduct elution, removing eluent from obtained eluant and conducting frozen vacuum drying on the eluant, and finally obtaining the water soluble monascus pigment. According to the method of separating the water soluble monascus pigment by the use of the macroreticular resin and application thereof, the problems of unstable water soluble monascus pigment and massive impurities in the fermentation solution are solved by utilizing the macroreticular resin to conduct separation and purification on the monascus pigment; meanwhile efficient separation of the extracellular water soluble monascus pigment is achieved by removing impurities of polysaccharide, inorganic salt and the like in the monascus pigment fermentation solution, and a good application prospect and market value are provided.
Owner:SOUTH CHINA UNIV OF TECH
Method for preparing monascus red pigment by utilizing immobilized enzymes
The invention relates to a method for preparing a monascus pigment, in particular to a method for preparing a monascus red pigment by utilizing immobilized enzymes. The method comprises the steps as follows: taking a monascus liquid fermentation solution as a raw material, homogenizing, enzymatically hydrolyzing the immobilized enzymes, alkalifying and filtering to obtain a monascus red pigment solution; and carrying out acid deposition on the monascus red pigment solution, washing and neutralizing the deposits, dehydrating and drying to obtain the monascus red pigment. The method has the advantages as follows: on one hand, the fermentation solution is effectively dispersed, broken, emulsified and mixed by utilizing a colloid mill, so that the subsequent enzymatic hydrolysis efficiency is improved and the monascus red pigment in monascus is fully released; and on the other hand, an enzyme preparation can be recycled, the reaction conditions are moderate, the monascus red pigment is concentrated through the acid deposition method, the process is simple, the energy consumption is low, and the product is easy to separate. The production cost can be remarkably reduced through the monascus red pigment prepared with the method. The monascus red pigment has the maximum absorption wavelength of 499 nm, is good in water solubility and light, heat, acid, alkali and metal stabilities, and is favorable for the monascus pigment industry development.
Owner:山东中惠生物科技股份有限公司 +1
Method for preparing open-loop lovastatin
InactiveCN101659923AGood choiceHigh chemoselectivityFungiMicroorganism based processesMicroorganismLovastatin
The invention discloses a method for preparing open-loop lovastatin by using monascus purpureus, which is a biological conversion method for utilizing monascus to produce enzyme and hydrolyze closed-loop lovastatin into the open-loop lovastatin. The method comprises the following steps: selecting and culturing a monascus strain CGMCC NO.0272; putting the cultured monascus strain CGMCC NO.0272 intoa fermentation medium for fermentation; preparing crude enzyme solution by a salting out method; performing substrate preparation; performing enzymatic conversion reaction; and performing other steps. The method for preparing the open-loop lovastatin by using the monascus purpureus adopts microbial conversion means, and compared with chemical means, the microbial conversion means has the advantages of moderate condition, simple equipment, less public hazard, quick reaction rate and relatively environmental protection.
Owner:BEIJING WBL PEKING UNIV BIOTECH
High yield gamma-reanal monascus ruber Mr-5 bacterial strain, screening method and use thereof
The invention belongs to the biotechnology food field, and in particular relates to a high-yield gamma-aminobutyric acid Monascus ruber Mr-5 bacterial strain, as well as a screening method and a use of the same. The preservation number of the high-yield GABA Monascus ruber Mr-5 bacterial strain is CCTCC No: M208043, which is preserved in China Center for Type Culture Collection. In addition, the invention also discloses a screening method and a use of the Monascus ruber Mr-5 bacterial strain, as well as a method of using the Monascus ruber Mr-5 bacterial strain for the synthesis of gamma-aminobutyric acid. A fermentation liquid obtained through the method of synthesizing the gamma-aminobutyric acid contains 6-9 g of the gamma-aminobutyric acid per liter by biological methods. Moreover, the produced gamma-aminobutyric acid has no potential safety trouble and can reach the GRAS.
Owner:ZHEJIANG NORMAL UNIVERSITY
Monascus phy gene and application thereof in increasing yield of yellow pigment
The invention discloses a monascus phy gene and application thereof in increasing the yield of yellow pigment. The monascus phy gene disclosed by the invention plays an important role in increasing the yield of the yellow pigment fermented by monascus, the nucleotide sequence of the monascus phy gene is shown as SEQ ID NO.1, and the encoded amino acid sequence of the monascus phy gene is shown asSEQ ID NO. 2. The application specifically comprises the following step: constructing a displacement type gene targeting vector to knock out the phy gene. The yield of the obtained phy gene knockout strain red kojic rice solid-state fermentation monascin is 3.66 times higher than the yield of an original strain, and the yield of ankaflavin is increased by 81.5%.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Method for increasing yield of monascus pigment
ActiveCN109337932AIncrease productionIncrease profitFungiMicroorganism based processesBiotechnologyPigment accumulation
The invention provides a method for increasing yield of monascus pigment. According to the technical scheme, starting from a plant dual-element plasmid pCambia0380 vector, a dual-element plasmid vector pHph0380 suitable for knockout of flamentous fungus genes is modified and constructed. On the basis, upstream and downstream homologous arm fragments of glucose transporter gltp1 genes are cloned from monascus ruber CICC41233 and connected with the plasmid vector pHph0380, the fragments are transformed into parent monascus ruber through agrobacterium tumefaciens EHA105 mediation, and a recombinant strain is constructed. Monascus pigment fermentation results prove that the recombinant strain constructed with the method has monascus pigment accumulation time advanced significantly, the alcohol-soluble pigment yield is obviously increased, and when fermentation is performed for 144 h, the alcohol-soluble pigment yield is 74% higher than that of parent strains. The fermentation time of monascus for producing monascus pigment is advanced by use of a gene engineering means, the utilization rate of starch is increased, and the yield of the monascus pigment is increased.
Owner:JIANGXI SCI & TECH NORMAL UNIV
Application of monascorubrin pigment component and derivatives thereof in preparation of anticancer photosensitizer
ActiveCN104587468AEnhanced inhibitory effectSmall side effectsEnergy modified materialsAntineoplastic agentsMonascus ankaMonascus ruber
The invention discloses application of a monascorubrin pigment component and derivatives thereof in preparation of an anticancer photosensitizer. The monascorubrin pigment component is a fermented product of monascus purpureus or an extracted and purified product of the fermented product, and comprises monascine, ankafaflavin, rubropunctatin, monascorubin, rubropunctamine, monascorubramine, monasfluore A and monasfluore B; the derivatives of the monascorubrin pigment component are synthesized by biotransformation or chemical modification of the monascorubrin pigment component. The compound can be used for preparing the photosensitizer in tumor phototherapy, is small in toxic and side effects on normal cells of a human body, and has a relatively good development prospect.
Owner:FUZHOU UNIV
Method for improving extracellular pigment of Monascus
ActiveCN109234318AIncrease productionPromote secretionFungiMicroorganism based processesBiotechnologyPlasmid
The invention provides a method for improving extracellular pigment of Monascus. The method comprises knocking out gene encoding ERG4 / ERG24 family protein on ergosterol synthesis pathway in Monascus.ERG4 / ERG24 gene encode in Monascus are knocked out by an agrobacterium-mediated transformation technology. As that plant binary plasmid pCAMBIA1300 carry is used, the recombinant plasmid is mediate byAgrobacterium tumefaciens EHA105 to be transformed into Monascus, the production level of extracellular pigment is remarkably improved, and the result shows that the recombinant strain has good passage stability. A liquid fermentation result show that that extracellular monascus pigment of the parent strain is 4.92 U / mL, the extracellular monascus pigment of the recombinant strain constructed bythe invention is 6.52 U / mL, and the production amount of the extracellular pigment is increase by 32.52%, which shows that the production amount of the extracellular pigment of the monascus can be remarkably increased by the method of the invention.
Owner:CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Monascus strain, fermented soybean meal fermented by monascus strain and aquatic functional biological feed containing monascus strain
The invention belongs to the field of biological feed, and relates to a monascus strain, biological feed fermented by the monascus strain and application of the red yeast rice biological feed in aquaculture. The monascus strain can generate multiple kinds of functional metabolites of monascus pigment, protease, amylase, lipase, ergosterol, statins, gamma-aminobutyric acid and the like, and fermentation products contain small peptides. By applying the biological feed to aquaculture, the survival rate and immune functions of aquatic animals can be significantly improved, and the growth performance is improved.
Owner:福建大北农华有水产科技集团有限公司 +1
High-throughput screening method of high-yield monascus pigment strains
ActiveCN109825495AAvoid Low Dissolved Oxygen ProblemsShort screening cycleMutant preparationMicroorganism based processesBiotechnologyMonascus ruber
The invention discloses a high-throughput screening method of high-yield monascus pigment strains and belongs to the technical field of high-throughput screening. According to the method, a solid-state fermentation mode is utilized to represent the yield of liquid-state fermentation pigments, so that the problems that the dissolved oxygen content during liquid-state fermentation of pore plates islow and an extremely low color value or even fermentation failure is resulted from the fact that mycelia are likely to grow into spheres during fermentation are solved successfully. In combination with an ARTP mutagenesis technology and a flow-cytometry efficient sorting technology, high-throughput rapid screening of monascus with high-yield monascus pigments is successfully achieved, a shaking flask verification effect is excellent, manpower and material resources are greatly saved, the screening efficiency is improved, and an effective method is provided for high-throughput screening of monascus.
Owner:JIANGNAN UNIV
Fruit-vegetable-cereal fermentation beverage and brewing process thereof
PendingCN107699460AShort fermentation cycleShort cycleMicroorganism based processesVinegar preparationMonascus ruberCooked fruit
The invention relates to a fruit-vegetable-cereal fermentation beverage and a brewing process thereof. The brewing process comprises: fermenting cereal by using Monascus ruber to obtain Monascus ruberfermented cereal, mixing water and Monascus ruber fermented cereal, and adding the mixture into a cooking container; washing fruits and vegetables, removing mould rot parts, carrying out air drying,slicing, adding into the cooking container, and cooking the fruit and vegetable slices and the Monascus ruber fermented cereal soaked with the water to achieve a cooked state; and adding a small amount of white koji, spreading the cooked fruit and vegetable and the cooked Monascus ruber fermented cereal, cooling, placing into a storage container, sealing, carrying out standing culture, and regularly stirring to obtain the fruit-vegetable-cereal fermentation beverage after 2-8 months. Compared to the existing Monascus vinegar, the fruit-vegetable-cereal fermentation beverage of the present invention has advantages of short brewing period and high acidity.
Owner:杭州千岛湖莫拉红实业有限公司
Orange lyocell fabric prepared by dyeing monascus fermentation extract and preparation method of orange lyocell fabric
PendingCN113863030AReactive activationDoes not damage the molecular structureNatural dyesDyeing processBiotechnologyMonascus anka
The invention relates to an orange lyocell fabric prepared by dyeing a monascus fermentation extract and a preparation method of the orange lyocell fabric. The preparation method comprises the following steps of fermenting monascus, culturing and purifying to obtain monascus orange pigment; and preparing a phenol oxidase solution and a cellulase solution, preparing a dyeing solution from the monascus orange pigment, the phenol oxidase solution, the cellulase solution, a H2O2 solution and the like, putting manganese dioxide, a lyocell fabric and the dyeing solution into a dyeing machine for dyeing, carrying out enzyme deactivation on the dyed lyocell fabric, washing with tap water, and drying to obtain the orange lyocell fabric. According to the invention, cellulose and the monascus orange pigment are respectively activated by selecting cellulase and polyphenol oxidase, so that a graft polymerization reaction of the cellulose and the monascus orange pigment is realized. The dyeing conditions are mild, and the pollution to the environment is small; and the dyed orange lyocell fabric has a relatively high K / S value, and the soaping fastness and the dry rubbing fastness are relatively high in grade.
Owner:WUHAN TEXTILE UNIV
Monascus purpureus strain of high ester producing enzyme, and application of monascus purpureus strain in preparation of ester-flavor monascus cheese
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Monascus rubber Mr-99 strain and its application
ActiveCN102277303AThere are no security risksFungiMicroorganism based processesBiotechnologyMonascus ruber
The invention belongs to the field of biotechnical health-care products, and relates to a monascus rubber Mr-99 strain capable of producing extracellular polysaccharide at high yield through liquid fermentation and application, as well as a polysaccharide preparation method. The monascus rubber Mr-99 strain is preserved in the China Center for Type Culture Collection (CCTCC) on March 2, 2011 with the preservation number of CCTCC No. M2011053. The strain has excellent characteristics of high yield of extracellular polysaccharide, high growing speed, high-temperature resistance and the like. The yield of the extracellular polysaccharide can be 18.6 g / L after liquid fermentation culture medium and fermentation condition optimization.
Owner:杭州双马生物科技股份有限公司
Construction method of high yield monascorubin strain
ActiveCN109371053AHigh yieldAccumulation time advanceVector-based foreign material introductionMonascus ruberBiology
The invention provides a construction method of a high yield monascorubin strain. The method comprises the steps of connecting a pair of oligonucleotide sequences sequentially comprising Hind III, KpnI, Sac I, Pac I, Pme I, Xho I, Xba I and Bgl II enzyme cutting sites to dual plant plasmid pCambia0380 to construct a double plasmid expression vector pCambia0380G, connecting an hph expression cassette segment with the expression vector to form a double plasmid knockout vector pHph0380, amplifying upstream and downstream homologous arm segments of a gltp1 gene, connecting the homologous arm segments to the double plasmid knockout vector pHph0380 to form a double plasmid knockout vector pHph0380-GLTP, mediating and transforming the vector pHph0380-GLTP from a root knot agrobacterium EHA105 toparent monascus ruber CICC41233 to accomplish construction of the high yield strain. Experimental verification shows that the overall productivity of monascorubin is improved, an alcohol soluble pigment can be accumulated directionally, and at the same time, the accumulation of the monascorubin in a fermentation process is advanced significantly.
Owner:JIANGXI SCI & TECH NORMAL UNIV
Process method for producing uranidin by liquid state fermentation of potatoes with monascus purpureus
InactiveCN112575038AExpand the scope of applicationExtended processabilityMicroorganism based processesFermentationBiotechnologyAnimal science
The invention relates to a process method for producing uranidin by liquid state fermentation of potatoes with monascus purpureus, which comprises the following steps: cutting fresh potatoes into blocks, adding a proper proportion of water, conducting pulping to form a homogenate, carrying out pretreatment sterilization by using a double-enzyme method, inoculating a monascus purpureus seed solution into the potato homogenate after the potato homogenate is cooled, conducting culturing for a proper time at a proper temperature and a proper shaking frequency, extracting monascus pigment after fermentation is completed, and preparing uranidin to obtain a product.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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