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107 results about "Monascus sp." patented technology
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Novel monascus strain and monascus corn food prepared from same
InactiveCN101649296AReduced nutritional valueDoes not contain toxic and side effects substancesFungiMicroorganism based processesAmylaseNutritive values
The invention provides a novel monascus strain which is named as monascus anka through classification, is preserved in CGMCC, and has the preservation number of CGMCC No. 3285. The invention also provides monascus corn food prepared by fermenting the strain and a preparation method thereof. The novel monascus strain can secrete raw amylase, and can grow and ferment on raw crops. The monascus cornfood is prepared by fermenting the novel monascus strain; and multiple problems in the prior art can be solved while the nutritive value is ensured to be unchanged.
Owner:山东中惠生物科技股份有限公司 +2
Preparation method of monascus sp. cheese and product thereof
ActiveCN103444878ABreakthrough understandingImprove immunityCheese manufactureNutritive valuesFlavor
The invention discloses a preparation method of monascus sp. cheese and a product of the monascus sp. cheese. The preparation method comprises the following steps: (1), sterilizing raw milk and then cooling to obtain treated milk, inoculating a lactic acid bacteria starter in the treated milk, adding chymosin when fermenting until pH is 6.0-6.5, curdling for 30-40min to obtain curd; (2), cutting the curd into blocks, stirring and discharging whey, adding salt in the curd after discharging the curd, and feeding into a mould after uniformly stirring; (3), carrying out or not carrying out pressing after feeding in the mould, overturning for 5-10 times at a frequency of 15-30min / times, and standing to ensure that the whey is discharged; and (4), cutting the curd into curd blocks, uniformly spraying a monascus fermentation liquor on the surface of the curd blocks, loading in a container, and curing to obtain the monascus sp. cheese. The monascus sp. cheese disclosed by the invention belongs to natural mould aged cheese; the quality and the flavor of the cheese are effectively improved by using the monascus sp., and the nutritional value of the cheese is increased; the preparation method is simple, convenient and easy to popularize and apply.
Owner:BRIGHT DAIRY & FOOD
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
Method of preparing functional monascus mycelia and fermentation liquor by liquid fermentation, and products of the monascus mycelia and the fermentation liquor
ActiveCN103602590ANo pollution in the processAdvanced production technologyFungiNervous disorderBiotechnologyMonascus anka
The invention discloses a monascus induced strain CGMCC8167, and a method of preparing functional monascus mycelia and monascus fermentation liquor by liquid fermentation by utilization of the strain. The method is characterized by comprising steps of (1) preparing a fermentation culture medium; (2) preparing the strain; (3) preparing culture media for producing the strain; (4) fermenting; (5) performing treatment after fermentation; (6) collecting the mycelia; and (7) collecting the monascus fermentation liquor. The method adopts liquid fermentation and has an advanced pollution-free technology in place of traditional manual operation modes. The method is simple in operation step, small in labor intensity, short in period and high in quality stability, and is suitable for large-scale production. The biomass can be detected quantitatively and can reach the international health standards. The invention also provides products of the monascus mycelia and the monascus fermentation liquor. The products are rich in a plurality of functional active compounds, such as proteins, amino acids, beta-glucan, ergosterol, Monacolin-K, gamma-aminobutyric acid, and the like.
Owner:广东省真红生物科技有限公司
Monascus strain and application thereof in preparing functional monascus
The invention discloses a monascus strain and application of the monascus strain in preparing functional monascus. The Monascus sp. strain MS-1 provided by the invention is conserved in China Center for Type Culture Collection on June 26, 2013 with the conservation number of CCTCC M2013295. The strain is identified as M.pilosus through morphology and an ITS sequence analysis method. The Monascus sp. strain MS-1 does not contain ctnA, ctnE, ctnR or pksCT genes related to the synthesis of citrinin in the genome and does not have the citrinin synthesizing capability. The invention further provides a method for producing the functional monascus rich in monacolin K but containing no citrinin. The method comprises the following steps: (1) bringing the Monascus sp. strain MS-1 into a seed medium for enrichment culture to obtain a seed solution; (2) taking the seed solution into a fermentation medium for solid fermentation, wherein a temperature change culture method is adopted, the seed solution is cultured for three days at 30 DEG C and then cultured for 11 days at 25 DEG C; and (3) drying the fermentation product at 55 DEG C to obtain the functional monascus. The content of the monacolin K in the functional monascus is high, and the detection shows no citrinin exists.
Owner:陈福生
Preparation method and product of cheese by using monascus sp.
ActiveCN103431055ABreakthrough understandingImprove immunityCheese manufactureNutritive valuesMonascus sp.
The invention discloses a preparation method and a product of cheese by using monascus sp. The method comprises the steps of firstly, performing sterilization to raw milk, cooling the raw milk, so as to obtain treated milk, inoculating lactic acid bacteria starter to the milk to ferment the milk till pH is 6.0 to 6.5, and then adding chymosin to perform clabbering for 30 to 40min, so as to obtain curdled milk, secondly, cutting the curdled milk obtained in the first step into blocks, stirring the curdled milk to remove whey, then adding salt, uniformly stirring the curdled milk, and then putting the curdled milk into a die, thirdly, pressing or not pressing the curdled milk after the milk is put into the die, overturning the curdled milk for 5 to 10 times in the frequency of one time per 15-30 minutes, and standing the curdled milk, so as to further remove the whey, and fourthly, cutting the curdled milk into curdled milk blocks, spraying or coating a mixture of monascus sp. fermenting liquor and acidified rice paste on surfaces of the curdled milk blocks, putting the curdled milk blocks into a container, and curing the curdled milk blocks, so as to obtain the cheese by using monascus sp. The cheese by using monascus sp. belongs to natural mould cured cheese, and the method effectively improves the texture and the flavour of cheese through monascus purpureus, increases the nutritive value of cheese, is convenient and simple, and is convenient for popularization and application.
Owner:BRIGHT DAIRY & FOOD
High-yield production method of lovastatin
ActiveCN104561166AIncrease production capacityQuality improvementMicroorganism based processesFermentationBiotechnologyMicroorganism
Owner:山东中惠生物科技股份有限公司 +1
Method for produce monascus by using distillers' grain fermentation
InactiveCN103320473AImprove metabolic efficiencyGood effectMicroorganism based processesFermentationThermal insulationAlpha-amylase
Owner:ZHEJIANG GUOQU BIO TECH
Method for utilizing monascus to convert yam to produce functional food
InactiveCN106136136AAvoid inhibitionNo pollution in the processFungiMetabolism disorderLovastatinSolid substrate
The invention discloses a method for utilizing monascus to convert yam to produce a functional food and relates to the technical field of bioengineering. According to the preparation method, sequentially through the steps of enlarged culture in a test tube, liquid shake-flask culture and enlarged culture in a seed tank, solid fermental cultivation, drying and smashing, the functional food which regulates blood lipids, blood sugar and blood pressure, resists radiation and inhibits tumor is obtained. According to the method, the yam, rice, wheat, corn and sorghum and the like are taken as solid substrates, monascus is taken as a strain to convert yam saponins through solid fermentation, monascus pigment and monascus polysaccharides are synthesized; in the obtained product, the content of the saponins is 2-20 mg / g of dry substrate, the content of the monascus polysaccharides is 10-100 mg / g of dry substrate, the content of lovastatin is 0.5-10 mg / g of dry substrate, the content of the monascus pigment is 1-20 mg / g of dry substrate, and the method can be used for extracting the saponins, the monascus polysaccharides, lovastatin and the monascus pigment and producing tablets or capsules for treating blood lipids, blood sugar and blood pressure, resisting radiation and inhibiting tumor.
Owner:JIANGSU UNIV
Method for producing esterifying enzyme preparation from monascus
ActiveCN103045558AImprove esterification powerImprove liquefactionFungiHydrolasesBiotechnologyAmylase
The invention belongs to the technical field of biological enzyme preparations and particularly relates to a method for producing an esterifying enzyme preparation from monascus. In the method for producing the esterifying enzyme preparation from the monascus, an adopted strain, namely Monascus sp. was collected in China General Microbiological Culture Collection Center on November 13, 2012 with the collection number of CGMCC NO. 6807, the strain shows the tobacco ash color on a wort culture medium, the background color is pink, and the strain has a diaphragm, multiple cores, multiple branches and irregular shape under the observation of a microscope. A colony obtained by separation and screening through the method disclosed by the invention has an advanced esterifying enzyme system and an amylase system, the activity of the esterifying enzyme, the activity of a liquifying enzyme and the activity of a saccharifying enzyme of the obtained strain are obviously improved, the esterifying capability is improved from 35 mg / g in the traditional method to 60 mg / g, the liquefying capability is improved from 20 mg / g to 40 mg / g, and the saccharifying capability is improved from 1500 u / g to above 2000 u / g.
Owner:山东中惠生物科技股份有限公司 +1
Method for preparing lotus seed functional fermented food
The invention provides a method for preparing a lotus seed functional fermented food, relating to the field of microbial fermentation and biological medicine. According to the method, monascus and lactobacillus serving as fermenting strains are subjected to cant activated culture and liquid expansion culture, are inoculated to a lotus seed fermentation culture medium, and are fermented to obtain a functional fermented product containing alkaloids, flavone, lovastatin and monascus color. The fermented product prepared by the method is dried and ground to prepare the lotus seed functional fermented food with multiple effects of regulating blood glucose and blood lipid, improving gastrointestinal functions and improving body immunity.
Owner:FUJIAN AGRI & FORESTRY UNIV
Method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation
InactiveCN105942299AAntioxidantWith hypolipidemicFood ingredient functionsBiotechnologyLactic acid bacterium
The present invention discloses a method for preparing functional minced larimichthys crocea products by using mixed microbe fermentation. The method mainly includes the following steps: monascus and lactic acid bacteria are added in the chopped minced larimichthys crocea, and the mixture is subjected to co-fermentation to obtain the functional minced larimichthys crocea products. The functional minced larimichthys crocea products prepared by the co-fermentation of the monascus and lactic acid bacteria have good flavor and gel characteristics, and solve the problems that the existing minced larimichthys crocea products are heavy in fishy smell, bad in flavor, etc. The method develops the applied food microorganisms in the processing of the fish products, also develops the new minced fish products, and is conducive to improving the technical level and the added value of the products of aquatic product processing.
Owner:FUJIAN AGRI & FORESTRY UNIV
Method for preparing functional minced small yellow croaker product by utilizing mixed-bacterium fermentation
InactiveCN105876673AAntioxidantWith hypolipidemicFood ingredient functionsBiotechnologyMicroorganism
The invention discloses a method for preparing a functional minced small yellow croaker product by utilizing mixed-bacterium fermentation. The method comprises the main steps: monascus and lactobacillus are added to minced small yellow croakers which are cut and mixed, and the functional minced small yellow croaker product is prepared through joint fermentation. The functional minced small yellow croaker product prepared through joint fermentation of the monascus and the lactobacillus has a good flavor and gel properties, and the problems of heavy fishy smell, poor flavor and the like of an existing small minced yellow croaker product are solved. Food microorganisms applicable during fish product processing can be extended, a novel minced fish product is also developed, and the technological level of aquatic product processing and added value of the product can be increased.
Owner:FUJIAN AGRI & FORESTRY UNIV
Method for brewing lipid-lowering vinegar
ActiveCN108251265AIncrease contentSignificant lipid-lowering effectMetabolism disorderVinegar preparationPolygonum fagopyrumRed yeast rice
The invention belongs to the technical field of vinegar production and brewing, and provides a method for brewing lipid-lowering vinegar in order to improve a healthcare effect of the vinegar and makedevelopment of the vinegar be no longer limited to seasoning. The method comprises the following steps: using naked oats, chenopodium quinoa willd and sorghums as main grains; using chaffs, rice husks and brans as auxiliary materials; mixing tartary buckwheat with Pu-er ripe tea as a red yeast rice fermentation substrate; using purple red yeast rice numbered as CICC: 41601 as a fermentation strain; fermenting monascus sp.; mixing the main grains with the monascus sp. at a weight ratio of 1: 0.625, fermenting with alcohol; adding the auxiliary materials into the obtained wine mash to be mixedas a vinegar culture, wherein the weight ratio of the main grains to the auxiliary materials is 1: 1; inoculating acetic acid bacteria being 12%-15% by weight of the vinegar culture for acetic fermentation; and then smoking and sprinkling the vinegar culture to obtain the lipid-lowering vinegar. The method provided by the invention obviously increases a content of lovastatin in the obtained vinegar up to 890 mg / L, improves a healthcare function of the vinegar, and particularly has a significant lipid-lowering effect.
Owner:山西金龙鱼梁汾醋业有限公司
Purple monascus, method and application thereof for producing lovastatin through co-fermentation
The invention discloses purple monascus, a method and an application thereof for producing lovastatin through co-fermentation, and belongs to the fields of fermentation engineering and biotechnology.The purple monascus is preserved in China Center For Type Culture Collection on December 20, 2018, with the preservation number of CCTCC No. M2018910, and the preservation address of Wuhan University,Wuhan, China. The yield of lovastatin in the monascus starter prepared by the monascus solid-state fermentation can reach 6-12mg / g, the color value can reach 1500-2500u / g, both being at a high levelwithout citrinin detection.
Owner:JIANGNAN UNIV
Similar blue cheese and preparation method thereof
The invention discloses a preparation method of a similar blue cheese. The preparation method comprises the following steps: (1) sterilizing raw milk, cooling to 30 to 33 DEG G, adding an organic acid to regulate the pH of the raw milk to the range of 6.3-6.5 and adding chymosin for curding for 30 to 60 minutes to obtain a curd; (2) slicing the obtained curd to remove whey, orderly adding salt and a monascus culture solution, stirring evenly and then molding, wherein the monascus is a strain of monascus purpureus CGMCC No.8120; (3) demolding the molded cheese, puncturing, aging at 20-25 DEG C for 5-10 days, aging at 15-20 DEG C for 5-10 days, and finally, continuing aging at 4 to 8 DEG C for 15-45 days. The similar blue cheese prepared by the preparation method is softer than the traditional blue cheese in taste, has the peculiar flavor of a monascus fermentation product, and is purer and more prominent in the peculiar flavor of the monascus.
Owner:BRIGHT DAIRY & FOOD
Functional red yeast rice prepared from germinated brown rice and method
Owner:山东中惠生物科技股份有限公司 +1
Monascus cheese preparation method and product thereof
ActiveCN103461514ABreakthrough understandingImprove immunityFungiMicroorganism based processesBiotechnologyNutritive values
The present invention discloses a Monascus sp. cheese preparation method and a product thereof. The method comprises: (1) sterilizing a raw material milk, cooling to obtain a treated milk, inoculating a lactic acid bacteria fermentation agent, fermenting, adding chymosin when the pH value is 6.0-6.5, and carrying out curd for 30-40 min to obtain curd; (2) cutting the curd obtained in the step (1) into blocks, stirring to discharge whey, adding salt to the curd, uniformly stirring, and adding to a mold; (3) after adding to the mold, pressing, turning 5-10 times at a frequency of 15-30 min / per time, and standing to further discharge the whey, wherein pressing can not be performed; and (4) cutting the curd into the curd blocks, soaking the curd blocks into a Monascus sp. fermentation broth for 5-10 min, filling the obtained material into a container, and ripening to obtain the finished product. The Monascus sp. cheese belongs to the natural mould ripening cheese, wherein texture and flavor of the cheese are effectively improved and nutritional values of the cheese are increased by using the Monascus sp.. The preparation method has characteristics of simpleness, easy performing, and easy popularization and application.
Owner:BRIGHT DAIRY & FOOD CO LTD
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
Method for treating monascus residue
ActiveCN104432019ALower cholesterol levelsLower total cholesterolMetabolism disorderSkeletal disorderMedicineBlood pressure
The invention belongs to the technical field of monascus residue waste utilization, and specifically discloses a method for treating monascus residue, namely a method for preparing health-care food for reducing blood fat, reducing blood pressure and preventing osteoporosis by enzymolysis of monascus residue. The monascus residue left after monascus pigment is produced is treated by ultrasonic wave and composite enzymolysis, mycelia are crushed to release protein and polysaccharides therein, then the monascus residue is degraded into protein polypeptide or amino acid, residual active substances such as ergosterol and gamma-aminobutyric acid are enriched, and the monascus residue can be prepared into a microcapsule preparation for reducing blood fat, reducing blood pressure and preventing osteoporosis, so that secondary pollution in the traditional acid-alkali treatment process is avoided.
Owner:山东中惠生物科技股份有限公司
Composite extracting agent and method for promoting production of monascus pigments by using of composite extracting agent
InactiveCN108251457AHigh pigment yieldImprove economic efficiencyMicroorganismsMicroorganism based processesChemistryShake-Flask Culture
The invention belongs to the field of fermentation engineering, and discloses a composite extracting agent and a method for promoting production of monascus pigments by using of the composite extracting agent, wherein the method comprises the steps of: inoculating a monascus liquid seed in the logarithmic growth phase into a fermentation medium according to the inoculum size of 3%-8% by volume, adding peanut oil into the fermentation medium according to the amount of 70 mL / L fermentation liquid to 180 mL / L fermentation liquid; performing shake-flask culture at temperature of 27 DEG C to 33 DEGC; adding non-ionic surfactant Span80 into the fermentation system containing the Monascus liquid seed and the peanut oil according to the amount of 2.8 g / L fermentation liquid to 3.4 g / L fermentation liquid, performing shake-flask culture again, and the like. The final yields of red, orange and yellow pigments in the fermentation liquid with the composite extracting agent added are increased by76%, 85% and 89%, respectively, compared with the control group.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Selenium-rich monascus production method
The present invention relates to a fermentation method, particularly to a selenium-rich monascus production method, which comprises the following steps: (1) preparing a selenium-rich yeast mycelium matrix: mixing a selenium-containing compound and malt wort to prepare a yeast liquid state fermentation culture medium, inoculating a yeast strain into the culture medium, culturing for 30-35 h at a temperature of 30-35 DEG C, carrying out centrifugation to obtain a solid, drying at a temperature of 40-60 DEG C, and crushing to obtain selenium-rich yeast mycelium; (2) preparing a solid state fermentation culture medium: adopting the selenium-rich yeast mycelium obtained from the step (1) to prepare a solid state fermentation culture medium, bottling, sterilizing, and scattering the solid state fermentation culture medium material in the bottle while hot; and (3) carrying out fermentation culture on monascus sp. The monascus obtained through fermentation contains a plurality of physiological activity substances and has a good health care effect, wherein selenium content is more than 300 mug / g, protein content is more than 60%, and MonacolinK content can be 4-30 mg / g.
Owner:ZHEJIANG GUOQU BIO TECH
Monascus cheese and preparation method thereof
The invention discloses a monascus cheese and a preparation method thereof. The preparation method comprises the following steps: (1) sterilizing raw milk, cooling, adding a lactic acid bacteria starter, fermenting at a constant temperature until the pH value is 5.8-6.5, adding curdling enzyme, and curdling for 30-50 minutes to obtain curdled milk; (2) cutting the curdled milk into dices, mixing for discharging whey, adding salt and a monascus sp. culture solution in sequence, uniformly mixing, and forming in moulds to obtain curdled milk dices; (3) demoulding the curdled milk dices, puncturing, and maturating for 5-10 days at the temperature of 20-25 DEG C, 5-10 days at the temperature of 15-20 DEG C and 15-45 days at the temperature of 8-12 DEG C, wherein the relative humidity of an environment of the monascus cheese during the mature period is 85%-95%. The monascus cheese is soft in flavor, simple and convenient to prepare, short in mature cycle and more suitable for dietary habits of easterners.
Owner:BRIGHT DAIRY & FOOD
Monascus liquid fermentation clear juice beverage
PendingCN112314820AWith hypolipidemicAntioxidantSugar food ingredientsFungiBiotechnologyFood additive
The invention relates to a monascus liquid fermentation clear juice beverage. The beverage comprises the following components in proportion: 800-1200 parts of a monascus fermentation clear liquid, 8000-10000 parts of water and 350-500 parts of a food additive. The monascus fermentation clear liquid is prepared by the following process: firstly activating a strain, then preparing a fermentation culture medium, finally inoculating the fermentation culture medium with the monascus strain, and carrying out liquid fermentation and filtering. The beverage is clear in color and luster, relatively good in taste and pure in smell, has health-care effects of reducing blood fat and blood pressure, and also has health-care effects of resisting cancer and fatigue.
Owner:HUBEI CHU BANG SOURCE ECOLOGICAL AGRI CO LTD
Highland barley functional red yeast rice health-preserving tea and preparation method thereof
The invention belongs to the field of functional red yeast rice health-preserving beverages, and particularly relates to a preparation method of highland barley functional red yeast rice health-preserving tea. According to the preparation method of the highland barley functional red yeast rice health-preserving tea, the adopted functional red yeast rice is monascus (Monascus sp.) induced by mutant strains through an SJ-10 spacecraft, and the microbial preservation number of the monascus is CGMCCNO.13773. The preparation method of the health-preserving tea disclosed by the invention comprises the following steps of cleaning highland barley and cooking the cleaned highland barley; preforming acid treatment; performing enzymolysis; preparing materials; performing sterilization; and performing inoculating and performing fermentation culturing so as to obtain the highland barley functional red yeast rice. The preparation method disclosed by the invention has the beneficial effects that physiological activators generated in metabolism and accumulation of the functional red yeast rice and massive nutrient substances contained in the highland barley are combined, so that the highland barley red yeast rice tea has the efficacy of reducing blood pressure, reducing cholesterol and the like, and has obvious prevention effects on diseases of high blood lipid, high blood pressure, diabetes and the like.
Owner:山东中惠生物科技股份有限公司
Functional highland barley Fermentum Rubrum and production process thereof
The invention discloses a functional highland barley Fermentum Rubrum and a production process thereof, and aims to solve the problem that existing Fermentum Rubrum produced from rice fermentation by monascus has high production costs. The invention employs monascus purpureus 9798-0802 as a strain to ferment highland barley; and the functional highland barley Fermentum Rubrum has lovastatin content of 10-30mg / g, and tocol content of 50-200mg / kg. The invention uses cheap barley for fermentation to produce Fermentum Rubrum, so as to greatly reduce production cost of Fermentum Rubrum, improve economic benefits of highland barley, and has the characteristics of high content of lovastatin and tocol.
Owner:义乌章舸生物工程有限公司
Method for promoting monascus to produce monascus yellow pigment by adding alcohol substance
ActiveCN111218487AIncrease synthesisEasy to synthesizeMicroorganism based processesFermentationBiotechnologyAnimal science
The invention discloses a method for promoting monascus to produce a monascus yellow pigment by adding an alcohol substances, belonging to the technical field of microbial fermentation. According to the invention, the alcohol substance is added at the initial stage of monascus fermentation, so the increase of the amount of the monascus and the synthesis of a monascus pigment are promoted. The method is simple to operate, economical and highly-efficient, does not pollute the environment, does not change the structure of a pigment, does not add additional labor and equipment, can enhance the synthesis of the monascus yellow pigment only by lower additional investment, enables the color value of the monascus yellow pigment to reach 415 U / mL, and has great economic benefits.
Owner:JIANGNAN UNIV
Preparation method of monascus metabolite
ActiveCN104878053AShort retention timeHigh extraction rateOrganic chemistryMicroorganism based processesMetaboliteRetention time
The invention discloses a preparation method of a monascus metabolite. Mycelium is obtained through liquid state fermentation of monascus PHDS26, and then extraction, separation and purification are performed on the mycelium to obtain Monascopyridine A and Monascopyridine B. With the adoption of the preparation method, the yields of MCA and MCB can reach 2.07 and 1.96 g / kg respectively, and the extraction rate is increased by about 50% compared with that of the prior art. For the HPLC analytical method adopted by the invention, gradient elution is not required, phosphoric acid is not required to be added during the sample extraction process, the operation is simpler and more convenient, and the retention time of the MCA and MCB is short.
Owner:NANCHANG UNIV
Method for producing lipid-lowering component Monacolin K of monascus by using spent grains
InactiveCN110387388AReduce manufacturing costProcess greenMicroorganism based processesFermentationMicroorganismEconomic benefits
The invention discloses a method for producing a lipid-lowering component Monacolin K of monascus by using spent grains, and belongs to the technical field of antibacterial fermentation. According tothe method, solid state fermentation is conducted on the spent grains by using the monascus to produce the Monacolin K, and the yield of the Monacolin K reaches 8.704 mg / g. The spent grains are main waste in the brewage process, and are edible and harmless, the spent grains are used for monascus solid state fermentation to produce the lipid-lowering component Monacolin K, the production cost of monascus products can be lowered, the requirements of environmental protection and sustainable development are met at the same time, the situation that waste materials are changed into things of value is achieved, the significant research significance and economic value are achieved, the method can be generalized to utilization of white spirit and yellow rice wine brewing waste spent grains, and thegood economic benefits are achieved in the same way.
Owner:JIANGNAN UNIV
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