21 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 discloses a method for producing burdock functional red yeast rice through solid state fermentation. The monascus ruber NCPS2020003 (the preservation number is CCTCC NO: M 20242830) is provided for the first time, the monascus ruber NCPS2020003 is high in Monacolin K yield, no toxin substance citrinin is generated in the fermentation process, and the monascus ruber NCPS2020003 is stable in performance, high in growth speed and high in MK production capacity through fermentation. On the basis, burdock and purple sweet potato powder are used as main matrixes, the burdock functional red yeast rice is prepared through bag type fermentation, space is saved, the burdock functional red yeast rice is scattered once only when high-temperature fermentation is finished, then stirring and water supplementing are not needed in the whole low-temperature fermentation process, the fermentation time of the burdock functional red yeast rice prepared through the technology ranges from 15 days to 30 days, the Monacolin K content in the product reaches 0.5% or above, and the content of the monacolin K in the product reaches 0.5% or above. And the content of open-loop Monacolin K reaches 75% or above.

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 relates to the technical field of monascus culture media, and discloses a functional monascus solid-state fermentation culture medium for highly producing acid monacolin K and application of the functional monascus solid-state fermentation culture medium. In order to solve the problem that the content of acid monacolin K in red yeast rice is low, 12-28 parts of soybean cake powder and 3-20 parts of tapioca flour are simultaneously added into a solid culture medium with sticky rice as a main substrate, so that the synthesis efficiency of the acid monacolin K can be greatly improved, and the proportion reaches 50% or above; in addition, the total content of monacolin K is also increased and reaches 13-21 mg / g. Besides, the fermentation method is improved, the monascus ruber is inoculated into the solid-state fermentation culture medium, and stepped cooling is performed in the fermentation process, so that the total content of monacolin K in the monascus ruber product and the content of acid monacolin K in the monascus ruber product are further increased.

The invention relates to the field of biological fermentation, and discloses red monascus for highly producing monacolin K and monascus pigment and application of the red monascus. The red monascus purpureus is named as SHM1108, the microorganism classification name of the red monascus purpureus is Monascus purpureus, the preservation number of the red monascus purpureus is CGMCC (China General Microbiological Culture Collection Center) NO.41565, the preservation date of the red monascus purpureus is September 24, 2024, and the preservation place of the red monascus purpureus is China General Microbiological Culture Collection Center. The red monascus not only can produce ring-opening monacolin K and monascus pigment at the same time, but also does not produce citrinin, and the monascus obtained through fermentation can be applied to the fields of food, health food, medicine and the like.

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 belongs to the technical field of biological fermentation, and particularly relates to monascus purpureus as well as a microbial agent and application thereof. In order to enrich microbial resources, the monascus purpureus is screened and separated from Luzhou aged fermented grains, and the preservation number is CCTCC (China Center For Type Culture Collection) NO: M 2024666. The strain can produce a plurality of flavor substances, including a plurality of important flavor substances in white spirit or distiller's yeast. In the Baijiu brewing process, the strain is inoculated to participate in koji making and then used for wine brewing, the variety and content of flavor substances in base wine can be increased, and the strain has wide application prospects in the field of Baijiu brewing or koji preparation.

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.

The invention relates to the field of biological medicines, and provides a preparation method of functional red yeast rice. Based on performance improvement and safety requirements of functional red yeast rice, firstly, a monascus purpureus strain KQZL001 is obtained through screening, and the strain serves as a fermentation strain in the preparation process of the red yeast rice. A fermentation process is further optimized, the influence of the raw material fermentation thickness, the inoculum size, the fermentation temperature and the fermentation time on product functions is explored, and results show that monacolin K in functional monascus prepared by different processes has great difference and can meet performance requirements of different products.

The present application discloses a method for preparing a red yeast rice pigment and the red yeast rice pigment obtained thereof, and relates to the field of food additives. Wherein, the method for preparing the red yeast rice pigment comprises the following steps: S1, inoculating the monascus species into a basal culture medium to carry out batch expansion cultivation operation; S2, after the colony in step S1 matures, centrifuging and taking the solid residue, adding 3 5 times the volume concentration of 95% or more alcohol, stirring, then solid-liquid separation and taking the liquid, concentrating at 45 ℃ 55 ℃ to obtain a concentrated solution; S3, adding a protective agent to the concentrated solution of step S2, after high-speed stirring is uniform, cooling and solidifying, the protective agent adopts at least one of maltodextrin, gum arabic, and sodium alginate aqueous solution; S4, the product after cooling and solidifying in step S3 is freeze-dried to obtain red yeast rice pigment. The red yeast rice pigment obtained by the above method has the advantages of high yield and high thermal stability.

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 invention discloses breeding and application of an ecological high-efficiency low-toxicity high-quality monascus strain. The invention provides a combined bacterium. The combined bacterium is composed of monascus and salt-tolerant Pentongronchnos sp. The monascus sp. Is monascus sp. CN1001, and the registration number of the monascus sp. CN1001 in the China General Microbiological Culture Collection Center (CGMCC) is CGMCC No.42029; the salt-tolerant Pentannosperm sp. Is a salt-tolerant Pentannosperm sp., and the registration number of the salt-tolerant Pentannosperm sp. In the General Microbiological Culture Collection Center of the China Committee for Culture Collection of Microorganisms is CGMCC No.30991. The salt-tolerant Pentannosperm sp. Is a salt-tolerant Pentannosperm sp. The strain CN1001 is an eco-friendly high-efficiency low-toxicity high-quality monascus strain, and can be used for fermentation production of lovastatin, and when the strain CN1001 and the salt-tolerant Pentongronoctus XF202 are co-cultured, the yield of lovastatin is further improved.

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 present invention relates to a monascus with anti-inflammatory and immune activity and a preparation method thereof, belonging to the technical field of extraction and preparation of biological products. The monascus includes monascus D, monascus E, and monascus F, which are separated and prepared from a liquid culture of Monascus purpureus. The Monascus purpureus is obtained by liquid culture and domestication of Monascus purpureus to obtain the Monascus RCEF7056 strain, which is then expanded and cultured to obtain a liquid culture, and monascus D, E, and F are obtained by separation and purification of the liquid culture. Preliminary activity analysis revealed that the monascus D, E, and F of the present invention have strong anti-inflammatory and immunosuppressive activities and are expected to be used in the treatment of chronic inflammation and the development of related anti-aging products. The Monascus purpureus is an edible fungus and is safe and reliable. The preparation method of monascus D, E, and F adopts microbial fermentation, is environmentally friendly, is not affected by the natural environment and resources, and is easy to achieve industrialized, automated, and continuous production.

The application relates to the technical field of microorganisms, and particularly discloses a monascus ruber PL-HQ8 with high-yield composite enzymes and exopolysaccharide and an application thereof. The monascus ruber PL-HQ8 provided by the application is preserved in the China General Microbiological Culture Collection Center (CGMCC), has a preservation number of CGMCC No. 41598, and is preserved on November 15, 2024. The application also provides fermentation liquor, fermentation supernatant, composite enzyme preparation, exopolysaccharide extract and bacterial suspension prepared from the monascus ruber PL-HQ8. The monascus ruber PL-HQ8 can secrete multiple enzymes and exopolysaccharides, and when used in animal feed, can enhance the digestion and absorption capacity of the intestinal tract of animals to nutrients, improve the immunity, anti-inflammatory and anti-virus capacity of animals, and the feed utilization rate, so that the breeding benefit of animals is increased.