15 results about "Monascus sp." patented technology

The invention relates to the technical field of microbial fermentation engineering, and particularly discloses natto red yeast rice herb bean flour and a preparation method thereof. The preparation method comprises the following steps: respectively activating specifically preserved bacillus natto and monascus to obtain secondary seed solutions; inoculating the two seed solutions into a solid-state fermentation culture medium for co-fermentation; and inactivating, drying and crushing the fermentation product to obtain a finished product. The solid-state fermentation culture medium is prepared by compounding a bean matrix (soybeans, black beans or chickpeas) and herb tea components (roses, lotus leaves, chrysanthemums, mulberry leaves, haws, cassia seeds and the like). Through the synergistic effect of the bacillus natto and the monascus, nattokinase and monacolin K are efficiently enriched in a single fermentation system at the same time, conversion of soy isoflavone to a high-bioavailability aglycone type is remarkably promoted, and the obtained product has multiple health-care functions of thrombolysis, lipid reduction, efficient absorption and the like.

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 discloses a method for increasing the yield of monascus pigment through liquid fermentation, the monascus pigment is obtained through spore culture, seed culture, liquid fermentation and monascus pigment extraction by taking monascus as a production strain, and macroporous resin is added into a fermentation culture medium. According to the method, the yield of liquid fermentation of the monascus pigment can be greatly increased, the monascus pigment is concentrated in precipitates, namely resin and hyphae after solid-liquid separation is carried out on the fermentation product, a water phase of fermentation liquor does not contain pigment, separation and extraction of downstream fermentation products and treatment of fermentation waste liquor are facilitated, and the method has good market prospects and market value.

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 discloses a detection method of a monacolin compound. According to the application, a non-targeted screening thought is adopted, four key daughter ions of the monacolin compound are found for the first time, and non-targeted screening methods of the monacolin compound based on key daughter ion detection are respectively established in a high-resolution mass spectrum and a triple quadrupole mass spectrum by utilizing the property that the compound is easy to crack in a source in a mass spectrum; the distribution and the content of the monacolin compound can be exclusively presented. Compared with a basic analysis method of original substances, the method has the advantages that secondary mass spectrum analysis is not needed, the retention time of the compounds can be quickly locked, and the monacolin compounds are subjected to non-targeted screening; compared with the original analysis method of the monacolin compound, the method can filter out a large part of interference of other compounds, and specifically shows the distribution and content of the monacolin compound. The method can be applied to fermentation products of monascus, aspergillus terreus and other monacolin compound producing strains and products of the fermentation products to detect distribution and relative content of the monacolin compounds, and can also be applied to quality control methods such as establishment of monacolin compound fingerprints, content determination and the like in the matrix.

The invention belongs to the field of microorganisms, and particularly relates to monascus for high-yield fungus substitute protein and a construction method of the monascus. In order to improve the bacterial protein yield of monascus, the key gene nitric oxide synthetase-MrNOSL responsible for nitric oxide synthesis in monascus is locked from the perspective of genetic breeding. The inventor finds for the first time that the upstream sequence of the nitric oxide synthase mrnosl gene is replaced, so that an original promoter cannot work, namely the expression level of the mrnosl gene can be greatly improved, the content of nitric oxide synthase in monascus is increased, and synthesis of protein is promoted.

The present application belongs to the technical field of fermented food preparation, and particularly relates to a preparation method of red rice Euryale ferox powder and application thereof. The method comprises the following steps: inoculating Monascus into a PDA slant, culturing until the slant is covered with mycelium and spores, washing out the spores with sterile water after the culture is completed to obtain a spore solution; soaking dry Euryale ferox to a state capable of being kneaded, drying and sterilizing to obtain Euryale ferox material; inoculating the spore solution into the Euryale ferox material, and then performing fermentation; drying the fermentation product after the fermentation is completed to obtain red rice Euryale ferox, and screening after crushing to obtain the red rice Euryale ferox powder. The present application provides a preparation method of red rice Euryale ferox powder taking Euryale ferox as a new type of fermentation substrate, and successfully develops a high-value-added new product of deep processing of Euryale ferox. Through Monascus fermentation, two types of active ingredients of red rice and Euryale ferox are enriched, and a synergistic effect possibly generated is explored, thereby creating a compound functional food.

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 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 application provides a modified monascus exopolysaccharide and an application thereof, and the yield of the monascus exopolysaccharide is effectively improved by adding genistein in a fermentation medium, and the modified monascus exopolysaccharide with high biological activity is generated; the monascus exopolysaccharide provided by the application effectively improves the osteogenic differentiation effect of mesenchymal stem cells, and provides a new treatment drug and a treatment approach for the treatment of osteoporosis; the preparation method provided by the application is simple, green, environment-friendly, short in period, and low in cost and high in efficiency, and is favorable for realizing high-value utilization of monascus resources in China.

The utility model relates to the technical field of monascus, in particular to a monascus culture function cabinet which comprises a cabinet body, a plurality of placing trays are installed in the cabinet body at equal intervals through sliding structures, and the placing trays are used for bearing mixtures of monascus strains and rice. The pneumatic jacking and humidifying assembly is arranged, so that a mixture of rice and monascus strains can be subjected to vibration loosening, ventilation cooling, humidification and oxygenation at the same time, and culture of the monascus and fermentation of the monascus on the rice can be accelerated; vibration, air adding, humidifying and oxygen adding are all carried out from the bottom of the mixture, so that air containing oxygen and moisture penetrates through the mixture through gaps generated by vibration and makes contact with the mixture more fully and evenly, cooling, humidifying and oxygen adding are more comprehensive and thorough, and compared with direct water spraying humidifying through a spray head, water consumption is lower, and energy consumption is lower. The lifting column is driven by air to lift, and the mixture can be vibrated without a polarization motor.

The invention belongs to the technical field of coffee beverage processing, and particularly relates to a functional coffee beverage and a preparation method thereof. The preparation method of the functional coffee beverage comprises the following steps: S1, inoculating a complex microbial inoculant into coffee beans for oxygen-controlled fermentation, and after fermentation is finished, drying, baking and crushing to obtain coffee powder; the method comprises the following steps: withering fresh green tea leaves under the conditions that the temperature is 25-30 DEG C and the RH is 60-70% until the water loss rate is 10-20%, steaming, freeze-drying and crushing to obtain green tea powder; s2, adding water into the obtained coffee powder, extracting, concentrating to obtain coffee liquid, and mixing the coffee liquid with the obtained green tea powder to obtain the functional coffee beverage; wherein the complex microbial inoculant comprises saccharomyces cerevisiae and monascus.

The application discloses a Monascus fermentation shrimp and a preparation method thereof. Through synergistic regulation of vacuum impregnation, variable temperature gradient curing and moisture control and other process means, a shrimp aquatic product processing system suitable for dominant Monascus fermentation is constructed, so that Monascus is stably planted and fully metabolized in the fermentation process, hydrolysis and conversion of macromolecular substances such as protein in shrimp meat are promoted, the content of free amino acids and umami substances is significantly increased, the taste intensity of the product is enhanced, and the overall flavor quality is improved, finally, the Monascus fermentation shrimp product with better sensory quality and processing stability than the conventional treatment product is obtained. The process does not need to add chemical pigments or preservatives, conforms to the development trend of modern food industry, that is, natural, green and functional, and has remarkable economic benefits and social popularization value.