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A kind of red yeast rice strain and its application

A purple red koji and seed technology, applied in the field of microorganisms, can solve problems such as limiting the application range of Monascus strains, and achieve high color value

Active Publication Date: 2019-01-29
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although Monascus has a long edible history and high popularity in China, some Monascus species can produce mycotoxin-citrinin during the fermentation process, and citrinin has a high toxicity to the human body. Toxicity, thus limiting the range of application of Monascus strains to a certain extent

Method used

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  • A kind of red yeast rice strain and its application
  • A kind of red yeast rice strain and its application
  • A kind of red yeast rice strain and its application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The acquisition of embodiment 1 Purple Monascus BD-M-2 bacterial strain

[0037] The separation and purification steps are as follows:

[0038] (1) Configure PDA solid medium: potato powder 6g / L, glucose 20g / L and agar 18g / L.

[0039] (2) Coating culture: take a small amount of red yeast rice flour from Wuhan, Hubei, my country and evenly sprinkle it on the surface of the PDA solid medium prepared in step (1). Incubate in a constant temperature incubator at 30°C for 2 days.

[0040] (3) After the white fluffy mycelium grows, pick a little mycelium and transfer to another PDA solid medium to continue culturing for 1 week. Continuously repeat step (2) and step (3) 3 times to obtain purple red yeast rice with uniform character, which is named as BD-M-2.

[0041] (4) The purple red yeast rice BD-M-2 strain was stored on the slant medium of the PDA test tube and placed in a refrigerator at 4°C.

[0042] Purple Monascus CGMCC No.8310 was preserved in the General Microorga...

Embodiment 2

[0044] The cultural characteristics of embodiment 2 Purple Monascus BD-M-2

[0045] (1) Purple Monascus BD-M-2 grows faster on MEA solid medium, and when cultured in the dark at 25°C for 10 days, the colony diameter reaches 27-32mm. The aerial hyphae are luxuriant, the edge is white, and the middle is orange; the back of the colony is dark orange, soluble in the medium. Microscopic observation showed that Monascus purple BD-M-2 produced a large number of conidia, the conidiophores were not obviously specialized, straight or slightly curved, the conidia were spherical, colorless, the wall was slightly rough, the base was truncated, and the conidiophores were strung together. 5.5-10.4 μm. Close cysts are light to brown, mostly immature, without ascospores, all consistent with the characteristics of Monascus (see Figure 4 ).

[0046] (2) After cultivation, it was found that the BD-M-2 strain can grow at 20-42°C, the more suitable growth temperature is 25-32°C, and the optimum...

Embodiment 3

[0048] The physiological characteristic of embodiment 3 purple red yeast rice BD-M-2

[0049] The composition of PDA solid medium is: 10g / L potato powder, 30g / L glucose and 30g / L agar.

[0050] The composition of PDB liquid medium is: 10g / L potato powder and 30g / L glucose, and the balance is water.

[0051] The purple red yeast rice BD-M-2 stored at 4°C was transferred to PDA solid medium under sterile conditions, and activated for 4 days at 30°C. Then inoculated in PDA medium for activating and culturing at 30°C for 5 days to obtain first-grade seeds.

[0052] Put 50mL PDB liquid medium in a 250mL Erlenmeyer flask, insert a 1cm-diameter primary seed cake, shake at 30°C with a speed of 180r / min, and cultivate for 4 days to obtain secondary fermented seeds.

[0053] Fill 100mL PDB liquid medium into a 500mL Erlenmeyer flask, insert the secondary fermentation seeds at a ratio of 5% (v / v), culture on a shaker at 30°C at 180r / min for 10 days.

[0054] According to the research ...

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Abstract

The invention discloses monascus purpureus and application thereof in food production. The monascus purpureus is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC No.8310. The monascus purpureus, which is nearly free from the production of citrinin, has the highest yield of monascus color in known monascus strains and has a relatively high color value, and the monascus purpureus is quite low in the output of citrinin; and the monascus purpureus can be used for preparing dairy products for used in other food processing technologies.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of Monascus purpura and its application. Background technique [0002] Monascus sp. is a very important class of medicinal fungi and one of the earliest fungi used in food processing in my country. And it has a wide range of uses, mainly for cooking, making fermented bean curd, brewing wine and treating diseases. Red yeast rice made by fermenting rice with Monascus is called Danqu in ancient times. It has a long history and originated in China. It is mainly used in traditional distiller's yeast, vinegar production, coloring and health care products. It is a traditional material for both medicine and food. Modern medical research has proved that red yeast rice has the functions of lowering cholesterol, blood sugar and blood pressure. In addition, Monascus can produce a variety of physiologically active metabolites during the fermentation process, such as: Monascus pigment,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23C19/032A23L7/104C12R1/645
Inventor 于华宁郭本恒刘振民莫蓓红孙颜君郑远荣焦晶凯石春权朱培凌勇飚
Owner BRIGHT DAIRY & FOOD CO LTD
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