12 results about "Monascus ruber" patented technology

The invention provides a monascus strain ZX-99 capable of expressing multiple beneficial active substances and application of the monascus strain ZX-99, and belongs to the technical field of microorganisms. The preservation number of the monascus strain ZX-99 provided by the invention is CGMCC No.40962, the strain does not produce citrinin (the detection limit is 25 mg / kg), and compared with other monascus cheese and commercially available mould cheese, the prepared cheese sample has the advantages that the content of citrinin in the cheese sample is greatly reduced, and the content of citrinin in the cheese sample is greatly reduced. Substances such as oxymatrine, bufalin, azadirachtin, gamma-aminobutyric acid, hydroxybenzylamine, maleic acid, maltotriose, maltotetraose and diacetyl are enriched in the monascus cheese ZX-99, and the monascus cheese ZX-99 is expected to be used for developing biological functional dairy products or compounding flavor strains.

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 relates to the field of food preparation, in particular to a quality control method of fried monascus, which comprises the following steps: estimating the growth situation of monascus according to character data of monascus in a culture medium so as to adjust activation culture conditions; obtaining biological characteristics of monascus in the culture medium, and carrying out subregion calibration on the culture medium, so as to extract monascus and prepare a monascus strain solution; curing the pretreated rice raw material to obtain an inactivated raw material, and adjusting the inoculation operation of the inactivated raw material according to the internal structure of the inactivated raw material; predicting the fermentation trend according to the fermentation actual condition data of the inactivated raw material so as to adjust the fermentation condition, and screening the fermentation product to obtain a monascus product; and performing adjustable stir-frying operation on the red yeast rice product to obtain the processed red yeast rice. According to the method, the whole process from monascus culture to monascus extraction and strain liquid preparation is optimized, the purity of the monascus strain liquid is improved, the monascus production period is shortened, and a raw material with reliable and stable quality is provided for improving the monascus production quality.

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 application discloses a liquid fermentation medium for Monascus fermentation and a preparation method and a fermentation process thereof, and relates to the technical field of microbial fermentation. The liquid fermentation medium for Monascus fermentation comprises a specific proportion of a carbon source, corn syrup dry powder, peanut protein powder, an inorganic nitrogen source, arginine, ferrous sulfate, inorganic salt and a defoaming agent with a content of not more than 0.05%. The peanut protein powder has a protein content of 55-65 wt% and a fat content of 5-6 wt%. The composition of the liquid fermentation medium is optimized, and the combination of the components can promote the growth of the Monascus strain, improve the production capacity of the strain, and obtain a metabolite with a purple-red appearance and a maximum absorption peak at 505-510 nm.

The invention relates to the field of food additive pigment extraction, in particular to a preparation method of monascus red pigment with low citrinin. According to the method for performing liquid submerged fermentation by adopting a monascus strain, vegetable oil is added into a culture medium, production of citrinin in the fermentation process is controlled in a mode of feeding hydrogen peroxide in the fermentation process, and monascus red pigment is extracted; the monascus purpureus is subjected to liquid culture, acid precipitation, filtration, washing and filtration, a filter cake is collected, and the filter cake is extracted and refined with food-grade ethanol. The content of citrinin in the monascus red pigment obtained by using the method is extremely low, the quality and safety of a monascus product are greatly improved, and the method has relatively high industrial application value and is beneficial to popularization and application of monascus red.

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.

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 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 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.