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Monascus spp., preparation method for high-activity-composition functional monascus powder, and product

A functional red yeast rice powder, high activity technology, applied in the direction of microorganism-based methods, fungi, biochemical equipment and methods, etc., to achieve the effect of advanced production technology, high quality stability, and no pollution

Active Publication Date: 2015-01-21
东莞市天益生物工程有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, to reduce the content of citrinin in red yeast rice products and develop functional red yeast rice products that assist in lowering blood lipids and blood pressure, three key issues need to be solved: one is the safety of the product, and the other is to increase the content of active substances such as Monacolin K and GABA , the third is the problem of industrial production

Method used

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  • Monascus spp., preparation method for high-activity-composition functional monascus powder, and product
  • Monascus spp., preparation method for high-activity-composition functional monascus powder, and product

Examples

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Embodiment 1

[0035] A kind of Monascus strain provided by the present embodiment is called Monascus rubei TY728 (Monascus rubei TY728), and it was preserved in the Chinese Type Culture Collection Center (CCTCC) of Wuhan University, Luojia Mountain, Wuchang, Wuhan, Hubei on July 31, 2014. ), the biological deposit number is: CCTCC NO: M 2014363.

[0036] A method for preparing functional red yeast rice powder with low citrinin, high color value and high active ingredient by using the above-mentioned strains, comprising the following steps:

[0037] (1) Preparation of strains:

[0038] Preparation of Monascus strains as fermentation strains;

[0039] (2) The bacteria are cultured in the culture medium:

[0040] Cultivate the strains produced in step (1) with the following culture media: slant culture medium, seed liquid culture medium, liquid shake flask culture medium;

[0041] (21) The slant medium is: 3-5% soluble starch, 3-5% maltose, 2-4% peptone, 2-4% agar, 0.5-0.8% sodium nitrate mix...

Embodiment 2

[0059] The strains provided in this example, the preparation method and products of functional red yeast rice powder with low citrinin, high color value and high active ingredient are all basically the same as in Example 1, except that:

[0060] A method for producing functional red yeast rice powder with low citrinin, high color value and high active ingredient by using the strain of the present invention through liquid fermentation, comprising the following steps, the difference being:

[0061] (2) The bacteria are cultured in the culture medium:

[0062] Cultivate the strains produced in step (1) with the following culture media: slant culture medium, seed liquid culture medium, liquid shake flask culture medium;

[0063] (21) The described slant medium is: soluble starch 4%, maltose 3%, peptone 2%, agar 2%, sodium nitrate 0.5% is mixed with the water of remainder; This slant medium is packed into triangular flask In the process, after sterilization and cooling, inoculate ...

Embodiment 3

[0076] The preparation method and products of the strains provided in this example, the functional red yeast rice powder with low citrinin, high color value and high active ingredient are basically the same as those in Examples 1 and 2, except that:

[0077] A method for producing functional red yeast rice powder with low citrinin, high color value and high active ingredient by using the strain of the present invention through liquid fermentation, comprising the following steps: the difference is:

[0078] (2) The bacteria are cultured in the culture medium:

[0079] Cultivate the strains produced in step (1) with the following culture media: slant culture medium, seed liquid culture medium, liquid shake flask culture medium;

[0080] (21) The described slant medium is: soluble starch 3%, maltose 5%, peptone 3%, agar 4%, sodium nitrate 0.8% is mixed with the water of remaining amount; This slant medium is packed into triangular flask In the process, after sterilization and cool...

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Abstract

The invention discloses a monascus spp. which is named as monascus rubei TY728, is preserved in China Center for Type Culture Collection (CCTCC) since 31st, July, 2014, and the preservation number is CCTCC NO: M2014363. The invention also discloses a method of employing the monascus spp. to prepare a low-citrinin high-color-value high-activity-composition functional monascus powder and a product prepared by using the method. The method comprises: preparing a strain; performing strain culture, inoculation and fermentation; performing deep liquid-state fermentation; and processing after fermentation. The provided monascus spp. is a microbe species obtained through special culturing, is adaptive to a liquid-state fermentation technology, is strong in vital force, and generates no or low-yield citrinin during metabolism. By employing the above strain as a fermentation strain, the product, which contains no or low-yield citrinin and is high in color value and high in active functional compositions such as Monacolin K, GABA and the like, is obtained. The preparation method employs deep liquid-state fermentation, does not generate pollution, is advanced in technology and high in quality stability, is suitable for large-scale production, and reaches international sanitary standard.

Description

technical field [0001] The invention relates to the technical field of microorganisms and fermentation thereof, in particular to a preparation method and products of red yeast rice strains and functional red yeast rice powder with low citrinin, high color value and high active ingredients prepared by liquid fermentation. Background technique [0002] Our country is rich in resources of red yeast species, and red yeast rice plays an important role no matter it is used as food or medicine. The potential value of red yeast rice is great. In order to better serve mankind, we should actively use the pharmacology of red yeast rice to develop new products, especially the application of lovastatins in lowering cholesterol, reducing the occurrence of atherosclerosis, and preventing coronary pneumonia. Heart disease and other cardiovascular diseases. At the same time, do a good job in the detection of citrinin to ensure the safety of functional red yeast rice. [0003] Since the dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12P1/02C12R1/645
CPCC12N1/14C12P1/02C12N1/145C12R2001/645
Inventor 胡文林谢凤娇陈影妮
Owner 东莞市天益生物工程有限公司
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