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Mixed-medium two-stage liquid fermentation method for preparing functional red yeast rice product

A technology of liquid fermentation and mixed substrate, applied in the field of microbial fermentation, can solve problems such as rare research, and achieve the effects of low citrinin content, outstanding medical and health care effects, and high content of functional ingredients

Inactive Publication Date: 2016-07-13
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many scholars have done a lot of research on the single-substrate liquid fermentation of red yeast rice, but there are few studies on the mixed-substrate two-stage liquid fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Preparation of medium:

[0020] Liquid fermentation medium: lotus seeds 8%, asparagus 5%, KH 2 PO 4 0.01%, MgSO 4 ·7H 2 O0.01%, ZnSO 4 ·7H 2 O0.01%, water 86.97%; soak lotus seeds and asparagus for 3 hours, grind into a slurry, add the remaining ingredients of the culture medium and mix evenly, adjust the pH value to 4, and sterilize;

[0021] 2) Preparation of liquid strains: Monascus strains were inoculated with PDA medium, activated and cultured at 30°C for 5 days, eluted with sterile saline to obtain spore suspension; Expand the culture in the bottle to obtain the liquid strain; the culture conditions are: the inoculum size is 10% (v / v), the culture temperature is 26°C, and the culture time is 3 days;

[0022] 3) Two-stage liquid fermentation: connect the liquid strain suspension obtained in step 2) to the liquid fermentation medium for liquid fermentation, the inoculation amount is 5% (v / v), and the temperature of the first stage high-temperature liquid fe...

Embodiment 2

[0026] 1) Preparation of medium:

[0027] Liquid fermentation medium: black soybean 10%, tartary buckwheat 5%, KH 2 PO 4 0.3%, MgSO 4 ·7H 2 O0.3%, ZnSO4 7H 2 O0.3%, water 84.1%; soak black beans and buckwheat for 5 hours, grind into a slurry, add the remaining ingredients of the medium and mix evenly, adjust the pH value to 5, and sterilize;

[0028] 2) Preparation of liquid strains: Inoculate PDA medium with Aspergillus terreus, activate and culture at 32°C for 6 days, add sterile normal saline to elute, and obtain spore suspension; Expand the culture in the tank to obtain liquid strains; the culture conditions are: the inoculum size is 10% (v / v), the culture temperature is 30°C, and the culture time is 3 days;

[0029] 3) Two-stage liquid fermentation: connect the liquid strain suspension obtained in step 2) to the liquid fermentation medium for liquid fermentation, the inoculum amount is 10% (v / v), and the temperature of the first stage high-temperature liquid fermenta...

Embodiment 3

[0033] 1) Preparation of liquid fermentation medium: 5% each of peanut and soybean, 2.5% each of jujube and lotus seed heart, KH 2 PO 4 0.2%, MgSO 4 ·7H 2 O0.2%, ZnSO 4 ·7H 2 O0.2%, water 84.4%; soak peanuts, soybeans, jujubes and lotus seeds for 10 hours, grind them into a slurry, add the remaining ingredients of the culture medium and mix evenly, adjust the pH value to 3, and sterilize;

[0034] 2) Preparation of liquid strains: Monascus strains were inoculated with PDA medium, activated and cultured at 25°C for 8 days, eluted with sterile saline to obtain spore suspension; Expand the culture in bottles or tanks to obtain liquid strains; the culture conditions are: inoculum size 5% (v / v), culture temperature 20°C, culture time 2 days;

[0035] 3) Two-stage liquid fermentation: connect the liquid strain suspension obtained in step 2) to the liquid fermentation medium for liquid fermentation, the inoculation amount is 5% (v / v), and the temperature of the first stage high-...

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Abstract

The invention discloses a mixed-medium two-stage liquid fermentation method for preparing a functional red yeast rice product.The method includes the steps that monascus or aspergillus terreus serves as an original strain, and is subjected to liquid fermentation medium preparing, liquid strain preparing, two-stage liquid fermenting and fermentation product concentrating and drying to obtain functional red yeast rice.The two-stage liquid fermentation is divided into the first-stage high-temperature liquid fermentation and the second-stage low-temperature liquid fermentation, the temperature of the first-stage high-temperature liquid fermentation is 25 DEG C-40 DEG C, and the temperature of the second-stage low-temperature liquid fermentation is reduced by 5 DEG C-10 DEG C relative to the temperature of the first-stage high-temperature liquid fermentation.The functional red yeast rice product prepared with the method is high in functional component content and low in citrinin content, and has the rich nutritive value and the prominent medical care effect.

Description

technical field [0001] The invention belongs to the field of microbial fermentation, and relates to a method for preparing functional red yeast rice products through two-stage liquid fermentation of mixed substrates. Background technique [0002] Red yeast rice has a variety of physiologically active secondary metabolites (monascus pigment, Monacolin K, γ-aminobutyric acid, etc.), which have the functions of invigorating the spleen and stomach, promoting blood circulation and removing blood stasis, antibacterial, anti-oxidation, lowering blood fat, and anti-senile dementia and anti-cancer and other physiological effects. In the food or pharmaceutical industry, there are many varieties of red yeast rice, most of which are prepared from grains, such as rice, soybeans, millet, corn, cassava, jackfruit seeds and other grains (Mu Hongxia et al., Research progress in the production of pigments from different substrates fermented by Monascus . China Brewing, Vol.33, No.1, 2014.). ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P1/02A23L33/00C12R1/66
CPCC12P1/02
Inventor 刘斌童爱均吕旭聪赵超曾峰
Owner FUJIAN AGRI & FORESTRY UNIV
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