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Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K

A technology of M-24 and Monascus, which is applied in the field of biotechnology microorganisms, can solve the problems of low yield, less spore production and slow growth of MonacolinK

Inactive Publication Date: 2015-01-14
ZHEJIANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the growing demand for Monacolin K in the market, the traditional use of Monacolin K strains for fermentation to produce Monacolin K has low yield, slow growth, and less spore production, etc.

Method used

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  • Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K
  • Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K
  • Monascus purpureus M-24 bacterial strain and application thereof for preparation of Monacolin K

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Embodiment 1

[0036] The isolation, purification and screening of embodiment 1 Monascus purple M-24 strain

[0037] 1.1 Medium

[0038] (1) PDA medium: 20% potato, 2% glucose, 1.5% agar powder, water, natural pH.

[0039] (2) Primary seed medium PD: 20% potato, 2% glucose, water, pH 6.0.

[0040] (3) Secondary seed medium: glucose 6%, peptone 2%, KH 2 PO4 0.2%, MgSO 4 ·7H 2 O 0.1%, NaNO 3 0.2%, water, pH 6.

[0041] (4) Fermentation medium: glycerin 9%, rice hydrolyzate 2%, soybean peptone 3%, yeast extract 0.5%, MgSO 4 ·7H 2 O 0.1%, NaNO 3 0.2%, KH 2PO4 0.1%, ZnSO 4 0.2%, water, pH4.0.

[0042] Isolation, Purification and Screening

[0043] Monascus purple M-24 strain was isolated from naturally fermented red yeast rice. Grind 0.5 g of red yeast rice into powder with a mortar, sprinkle a small amount evenly on the surface of PDA medium, and incubate at 30°C for 48 h. Continue culturing on a PDA culture plate, repeat the above-mentioned separation and purification ope...

Embodiment 2

[0046] Embodiment 2 Fermentative method produces and prepares the technological process of Monacolin K

[0047] Monascus purple ( Monascus purpureus ) M-24 strain was screened from naturally fermented red yeast rice, which can be used to ferment and produce Monacolin K. Take Monascus purple strain M-24 to preserve the strain, under sterile conditions, use an inoculation needle to pick a small amount of mycelium, transfer it to a PDA medium plate, and activate it for 7-15 days; inoculate the bacteria cake in the plate into the liquid In the PD medium, the shaking table was cultivated for 4 days to 6 days to obtain the first-class seeds; in the mixed culture medium, the first-class seeds were added, and the shaking table was cultivated at 200 r / min to form the second-class seeds; the second-class seeds were inoculated in the fermenter Seeds, the fermentation time is 130 h ~ 160 h; after the fermentation and cultivation, the fermentation liquid is filtered, the components in ...

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Abstract

The invention belongs to the field of biotechnology microorganisms, and relates to a monascus purpureus M-24 bacterial strain for producing Monacolin K by virtue of liquid fermentation, as well as application and a preparation method of the bacterial strain. The Monascus purpureus M-24 bacterial strain is preserved at the China Center for Type Culture Collection; the preservation number is CCTCC NO:M2014414; the preservation date is September 14, 2014; the monascus purpureus M-24 bacterial strain has excellent characters of high production of Monacolin K, high growth speed, high sporulation quantity and the like. After liquid fermentation of a culture medium and optimization of fermentation conditions, the yield of the Monacolin K can reach 170mg / L to 210mg / L.

Description

technical field [0001] The invention belongs to the field of biotechnology microorganisms, and relates to a Monacolin K purple Monascus M-24 strain produced by liquid fermentation, application and preparation method. Background technique [0002] Monascus ( Monascus ) is an important edible and medicinal fungus in my country. It is the basic fungus of the traditional Chinese medicine red yeast rice and the main strain of the traditional drink red yeast rice wine. It has been used in my country for thousands of years. As a saprophytic fungus, Monascus has an optimum growth temperature of 25°C~30°C and an optimum pH of 3.5~5.0. It can use sugars, organic acids, and alcohols as carbon sources, and nitrate nitrogen, ammonia nitrogen Organic nitrogen is the nitrogen source. Its traditional use is mainly as a food starter, preservative, colorant, flavor enhancer and as a traditional Chinese medicine compatibility. Monascus can secrete a variety of physiologically active substan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P17/06C12R1/645
CPCC12P17/06C12N1/145C12R2001/645
Inventor 蒋冬花陈璨冯青青黄欣
Owner ZHEJIANG NORMAL UNIVERSITY
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