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Monascus monascus with high production of glucoamylase and esterase and its application

A Monascus and saccharifying enzyme technology, applied in the field of Monascus monascus, can solve the problems of single effect of monascus products, unable to maximize the output of high-quality liquor, etc., and achieve the effects of low cost, short production cycle and quick effect

Active Publication Date: 2021-04-13
WUHAN JIACHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, the red yeast rice products added in the brewing process have a single effect and cannot maximize the output of high-quality liquor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation technology of embodiment 1 Monascus agent

[0025] Monascus anka JC-SM12 (Monascus anka JC-SM12) is a monascus agent obtained by the following process: slant seeds → liquid seeds in an Erlenmeyer flask → solid cultivation in an Erlenmeyer flask → harvesting → drying → product.

[0026] The specific process is as follows:

[0027] Slant medium and culture conditions: PDA medium, natural pH, sterilized at 121°C for 30 minutes, cultured at 30°C, inoculated with a loop of glycerol tube spores, and cultured for 7-10 days.

[0028] Liquid seed medium and culture conditions: 500ml Erlenmeyer flask, liquid volume 300ml, glucose 5.00%, beef extract 2.35%, peptone 0.32%, NaNO 3 0.84%, MgSO 4 0.52%, pH 6.0, sterilized at 121°C for 30 minutes, inoculum amount 8% slanted seeds, culture temperature 30°C, shaker speed 220rmp, culture time 40h, to obtain seed solution.

[0029] Solid medium and culture conditions: 1000ml Erlenmeyer flask, add 20–40g rice, 80-60g br...

Embodiment 2

[0031] The preparation example 1 of embodiment 2 Monascus agent

[0032] Prepare slant seeds and liquid seeds according to the specific process, and then carry out solid culture. The specific plan is: 1000ml Erlenmeyer flask, add 20g rice, 80g bran, 30ml tap water, sterilize at 121°C for 30min, and insert 15% of the inoculum into the seed solution , the culture temperature was 31°C, the bottle was shaken and turned over once a day, and cultured for 7 days. After receiving and drying, the saccharification power of the product is 5122u / g, and the esterification power is 161.41mg / g·100h. The detection of saccharification power and esterification power refers to the light industry standard of the People's Republic of China "QB / T5188-2017 Brewing Red Yeast".

Embodiment 3

[0033] The preparation example 2 of embodiment 3 Monascus agent

[0034] Prepare slant seeds and liquid seeds according to the specific process, and then carry out solid culture. The specific plan is: 1000ml Erlenmeyer flask, add 30g rice, 70g bran, 30ml tap water, sterilize at 121°C for 30min, and insert the seed solution according to the inoculum size of 12%. , the culture temperature is 33°C, the bottle is shaken once a day, turned over and water is added once a day, and cultivated for 5 days. After receiving and drying, the saccharification power of the product is 5517u / g, and the esterification power is 143.25mg / g·100h.

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Abstract

The invention provides a monascus monascus with high production of glucoamylase and esterase and application thereof. The deposit number of Monascus monascus JC‑SM12 of the present invention is CCTCC No: M2014420. The strain JC‑SM12 has the excellent characteristics of high production of glucoamylase, esterase and protease. The red yeast rice produced from it has high glucoamylase and high esterase activities, and its saccharification power can reach 6000u / g, and its esterification power can reach as high as 170mg / g·100h. The process has short production cycle, low cost and quick effect.

Description

technical field [0001] The invention relates to the technical field of food fermentation, in particular to a Monascus monascus with high yield of glucoamylase and esterase and application thereof. Background technique [0002] Monascus spp. is an important genus of medicinal and edible microorganisms. The microorganisms under this genus can produce a variety of enzymes, including esterification enzymes, glucoamylases and acid proteases, etc., which are very useful in fermented foods. Significance. Among them, esterification enzyme can catalyze various organic acids and ethanol to produce esters such as ethyl caproate, ethyl acetate, ethyl lactate, ethyl butyrate, etc., making the aroma of Luzhou-flavor liquor more plump and harmonious. The saccharification enzyme produced by the fermentation of red yeast rice can completely hydrolyze starch into glucose, and the saccharifying power is an important indicator to measure the strength of the saccharification enzyme of red yeast...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/14C12G3/02C12R1/645
CPCC12G3/02C12N1/14C12N1/145C12R2001/645
Inventor 姚继承景万星
Owner WUHAN JIACHENG BIOTECH
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