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Solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP

A Monascus purpureus, solid-state fermentation technology, applied in the directions of microorganism-based methods, fermentation, biochemical equipment and methods, etc.

Inactive Publication Date: 2015-03-04
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But about utilizing indica rice and buckwheat mixed substrate as fermentation medium, and supplementary adding some nutritional ingredients, including a kind of novel nitrogen source (rapeseed peptone), have not yet seen relevant patents and literature reports

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  • Solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP

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Embodiment 1

[0019] Embodiment 1, the best solid-state fermentation method of Monacolin K high-yield by Monascus purple Zhang-MP

[0020] 1. Preparation of Monascus purple spore suspension

[0021] (1) Isolation of Monascus

[0022] Dilution-coated plate method was used. Weigh 1g of red yeast rice, put it into 9ml sterilized physiological saline, and shake it for about 10 minutes to disperse the spores in the water to make 10 -1 bacterial suspension. Take 1 mL of it and add it to 9 mL of sterilized physiological saline, shake it fully, and make 10 -2 bacterial suspension. Then make 2 dilutions with 10 times of dilution successively, a total of 4 dilutions, 10, 100, 1000, 10000 times respectively. Take 0.1mL bacterial suspension for each dilution, add it to the malt juice agar medium, spread it evenly, place the petri dish upside down in a 28°C incubator, and incubate for 2-6 days, until the early colonies are white and the late ones are red , a single colony in the form of a felt.

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Abstract

The invention relates to a solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP, belonging to the technical field of microbes. Monascus purpureus Zhang-MP CGMCC No.9221 is activated, and subjected to amplification culture, solid state fermentation and other steps to prepare red yeast rice containing rich Monacolin K. By using a nonglutinous rice-tartary buckwheat mixture as a basic fermentation culture medium, optimizing the solid state fermentation culture medium formula and adding the glucose, 501 rapeseed peptone and ZnSO4 as a carbon source, a nitrogen source and an inorganic salt for high-yield production of Monacolin K by Monascus purpureus P-MP fermentation, the synthesis yield of the Monacolin K from Monascus purpureus Zhang-M is enhanced by 2.56 times as compared with the Monacolin K yield before optimization; and the effects of the buckwheat and red yeast rice are combined, No notalin is detected in the red yeast rice fermented from Monascus purpureus Zhang-MP.

Description

technical field [0001] The invention relates to a method for solid-state fermentation of red yeast rice in the technical field of microorganisms. A cheap and easy-to-obtain solid substrate is used as a raw material to produce a physiologically active substance of red yeast rice—Monacolin K through a biological fermentation method, thereby realizing the conversion of high value-added products. Background technique [0002] Red yeast rice is mainly used in brewing red wine, fermented food, antiseptic preservation, food coloring and medicine. Red yeast rice is called Danqu in ancient times. It is a traditional Chinese medicine with both medicine and food. It is prepared by inoculating Monascus fungus on rice and fermenting it. In many ancient pharmacopoeias, red yeast rice has the functions of promoting blood circulation and removing blood stasis, invigorating the spleen and eliminating food, and is used to treat symptoms such as food accumulation, postpartum lochia, stagnant a...

Claims

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Application Information

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IPC IPC(8): C12N1/14C12P17/06C12R1/645
CPCC12P17/06C12N1/145C12R2001/645
Inventor 张红星刘慧谢远红于立娟金君华段慧霞熊利霞高秀芝
Owner BEIJING UNIV OF AGRI
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