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Method for improving monascus pigment color value by using immobilized lactic acid bacteria

A technique for Monascus pigments, lactic acid bacteria, applied in microorganism-based methods, biochemical equipment and methods, immobilized on/in organic carriers, etc.

Inactive Publication Date: 2012-06-20
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of microbial mixed culture, Korean Chuls.Shi et al. used Monascus and Saccharomyces cerevisiae on solid sucrose medium for mixed culture, and the pigment of Monascus increased by 30-40 times. At present, there is no report on the mixed culture of Monascus and lactic acid bacteria.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Seed culture of Monascus Purpureus Went: Seed medium composition (g / L): sucrose 10, peptone 2, K 2 HPO 4 0.5, MgSO 4 0.5, pH5.7, 121°C, 15min, inoculate 1×10 8 The spore suspension of Monascus per ml was used as Monascus liquid seed after being cultured at 35° C. and 160 r / m for 48 hours.

[0024] Lactococcus lactis subsp.Lactis culture method: peptone 10, beef powder 5, yeast powder 4, glucose 20, sodium acetate trihydrate 5, triammonium citrate 2, K 2 HPO 4 ·7H 2 O2, MgSO 4 ·7H 2 O 0.2, MnSO 4 4H 2 O 0.05, Tween 801mL, pH 6.8, sterilized at 121°C for 15min. The inoculum size was 2%, and the culture was static at 35°C.

[0025] Lactococcus lactis immobilization method: After culturing for 6 hours by the above method, harvest the bacteria by centrifugation, dissolve the bacteria in 3 times sterile water for later use; prepare 5% sodium alginate solution and mix it with the same amount of the bacteria solution, and then drop into Immobilized particles were m...

Embodiment 2

[0030] Adopt Monascus anka Nakasawa & Sato seed culture method with embodiment 1.

[0031] Adopt Lactobacillus bulgaricus (Lactobacillus bulgavicus), culture method is the same as embodiment 1.

[0032] Immobilization method of Lactobacillus bulgaricus: after culturing by the above method for 8 hours, directly mix the culture solution of Lactobacillus bulgaricus with an equal amount of 4% sodium alginate solution to prepare immobilized Lactobacillus bulgaricus granules.

[0033] The above liquid seeds of Monascus Monascus were inserted into the following fermentation medium at a ratio of 4mL / 100mL, and at the same time, 8g / 100mL of immobilized Lactobacillus bulgaricus was added, and cultured at 34°C for 6 days.

[0034] Fermentation medium (g / L): rice flour 20, peptone 1, glucose 2, pH 5.8.

[0035] The color value of the detected fermentation liquid was 248u / ml, and the color value of the control fermentation liquid without immobilized Lactobacillus bulgaricus was detected a...

Embodiment 3

[0037] Adopt Monascus ruber van Tieghem, and the seed cultivation method is the same as in Example 1.

[0038] Adopt Lactobacillus casei (Lactobacillus casei), culture method is the same as embodiment 1.

[0039] Immobilization method of Lactobacillus casei: After culturing by the above method for 6 hours, harvest the bacteria by centrifugation, dissolve the bacteria in 2 times sterile water for later use; prepare 4% sodium alginate solution and mix it with the same amount of the bacteria solution, and then drop into Immobilized Lactobacillus casei granules were prepared in 0.05mol / L calcium chloride solution.

[0040] The above liquid seeds of Monascus ruberus were inserted into the following fermentation medium at a ratio of 5mL / 100mL, and at the same time, 4g / 100mL of immobilized Lactobacillus casei was added, and cultured at 35°C for 5 days.

[0041] Fermentation medium (g / L): corn flour 20, peptone 1, glucose 2, pH 5.8.

[0042] The color value of the detected fermentat...

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PUM

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Abstract

The invention relates to a method for improving monascus pigment color value by using immobilized lactic acid bacteria. The method comprises liquid state fermentation of monascus and pigment extraction, wherein the lactic acid bacteria are inoculated for co-fermentation in a monascus pigment production process of the liquid state fermentation; and the lactic acid bacteria are immobilized lactic acid bacteria. In the method, the monascus pigment color value is improved by using the immobilized lactic acid bacteria; and the method comprises the main steps of: sterilizing a liquid state culture medium; then inoculating the monascus for fermentation; and inoculating the immobilized lactic acid bacteria simultaneously or in the fermentation process for co-fermentation. By using the method, thecolor value of the monascus pigment can be improved by 30-70 percent; and the method adopting the immobilized lactic acid bacteria contributes to separating fermentation broth from mycelium after fermentation and reutilizing the lactic acid bacteria.

Description

technical field [0001] The invention belongs to the technical field of microbial fermentation and relates to a method for improving the color value of monascus pigment by using immobilized lactic acid bacteria. Background technique [0002] Monascus pigment has been used as a natural food coloring for thousands of years in my country, Southeast Asia and other countries. After chemically synthesized pigments have been proven to have varying degrees of toxic and side effects, monascus pigments have been used more and more for their "natural, nutritious, and multifunctional" characteristics. [0003] There are two main production methods of red yeast rice pigment: solid state fermentation and liquid state fermentation. Due to the simplicity of the solid-state fermentation process and small investment, solid-state fermentation is still the main method in my country at this stage. However, solid-state fermentation has disadvantages such as long production cycle, difficulty in p...

Claims

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Application Information

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IPC IPC(8): C12P39/00C12P1/02C12P1/04C12N11/04C12R1/645C12R1/46C12R1/225C12R1/245
Inventor 赵树欣张建玲王世超
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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