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A strain of Monascus purpura and its application in food preparation

A technology of Monascus purple and microbial strains, applied in the field of microorganisms, can solve the problems of poor coloring effect, low output of monascus pigment, yellowish color tone, etc., and achieve the effect of bright coloring, pure color tone and strong fragrance of fermented bean curd

Active Publication Date: 2019-02-01
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At the same time, the submerged fermentation of Monascus purpura produces monascus pigment. Due to the low hue in the fermentation broth and the loss of purple-red components during the extraction process, the yield of monascus pigment is low, the hue is yellowish, and the coloring effect is poor.

Method used

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  • A strain of Monascus purpura and its application in food preparation
  • A strain of Monascus purpura and its application in food preparation
  • A strain of Monascus purpura and its application in food preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The acquisition of embodiment 1 Monascus purple BD-Y-2 bacterial strain

[0041] The separation and purification steps are as follows:

[0042] (1) Configure PDA solid medium: potato powder 4g / L, glucose 20g / L and agar 20g / L.

[0043] (2) Coating culture: Take a small amount of red yeast rice flour from Guangzhou, Guangdong, my country and evenly sprinkle it into sterile physiological saline, and then dilute it until the bacterial concentration is 100cfu / mL to obtain the bacterial liquid. Take 1 mL of the bacterial liquid and apply it evenly in the step (1) ) prepared PDA solid medium surface. Incubate in a constant temperature incubator at 30°C for 2 days.

[0044] (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 Monascus purpura with uniform character, which is named as BD-Y-2.

[0045] (4) The Monascus purpura BD-Y...

Embodiment 2

[0047] The cultural characteristics of embodiment 2 Monascus purple BD-Y-2

[0048] (1) Monascus purpura BD-Y-2 grows faster on MEA solid medium, cultured in the dark at 25°C for 10 days, and the colony diameter reaches 45-50 mm. The edge of the colony is complete, the aerial hyphae are luxuriant, the edge is white, the middle part is orange and then red; the back of the colony is dark orange, soluble in the medium. Microscopic observation showed that Monascus purple BD-Y-2 produced a large number of conidia, the conidiophores were not obvious, straight or slightly curved, the conidia were spherical, colorless, the wall was slightly rough, the base was truncated, strung together 5.5-10.4 μm. Close cysts are light to brown, most immature, no ascospores, all consistent with the characteristics of Monascus purpura (see figure 1 A~D).

[0049] (2) After cultivation, it was found that the BD-Y-2 strain can grow at 20-42°C, the more suitable growth temperature is 25-32°C, and th...

Embodiment 3

[0051] The physiological characteristic of embodiment 3 Monascus purple BD-Y-2

[0052] The composition of PDA solid medium is: 6g / L potato powder, 20g / L glucose and 20g / L agar.

[0053] The composition of PDB liquid medium is: 4g / L potato powder and 20g / L glucose.

[0054] The Monascus purpura BD-Y-2 stored at 4°C was transferred to PDA solid medium under aseptic conditions, activated for 4 days at 30°C, and then inoculated into PDA solid medium for 5 days at 30°C to obtain a grade seeds.

[0055] Put 50mL PDB liquid medium in a 250mL Erlenmeyer flask, wash the spores from the slope of the PDA solid medium with sterile saline, break them up with glass beads, remove the hyphae, and obtain a suspension containing spores, shake at 30°C, 180r / min rotation speed, cultivated for 4 days, and obtained secondary fermentation seeds.

[0056] 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 shake...

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Abstract

The invention discloses a Monascus purpureus and its application in food production. The Monascus purpura is preserved in the General Microorganism Center of China Microbiological Culture Collection Management Committee, and the preservation number is: CGMCC No.11316. It hardly produces citrinin, and it can produce natural monascus pigment, which has a high color value and can be used in the preparation of dairy products or other food processing techniques.

Description

technical field [0001] The invention relates to the field of microorganisms, in particular to a strain of Monascus purpura and its application in food preparation. 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 purple can produce a variety of metabolites with physiological activities during the fermentation p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14A23C19/032A23L7/104A23C20/02C12R1/645A23L11/45A23L11/50
CPCA23C19/0328A23C20/025
Inventor 于华宁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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