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Monascus purpureus strain of high ester producing enzyme, and application of monascus purpureus strain in preparation of ester-flavor monascus cheese

A technology of Monascus purpura and Monascus purpura, which is applied in the field of microorganisms, can solve the problems of improving cheese flavor, etc., and achieve the effects of improving odor quality, soft cheese aroma, and soft cheese flavor

Active Publication Date: 2020-07-17
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is superior to traditional cheese only in terms of appearance and nutrition, and its own milky smell and sour taste are still relatively strong, which does not greatly improve the flavor of cheese.

Method used

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  • Monascus purpureus strain of high ester producing enzyme, and application of monascus purpureus strain in preparation of ester-flavor monascus cheese
  • Monascus purpureus strain of high ester producing enzyme, and application of monascus purpureus strain in preparation of ester-flavor monascus cheese
  • Monascus purpureus strain of high ester producing enzyme, and application of monascus purpureus strain in preparation of ester-flavor monascus cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The screening of embodiment one bacterial strain

[0029] 1. Original strain screening

[0030] The medium used therein includes: potato dextrose agar medium, MEA medium, wort medium, basal medium, and liquid fermentation medium. Using microbial method to screen Monascus, the specific steps are as follows:

[0031] 1) Sample processing

[0032] Use an inoculation needle to pick out 10 g of Monascus products such as red yeast rice, red yeast rice wine, and red yeast bean curd. After grinding, place them in 90 ml of sterile water and shake them on a shaker at 200 r / min at 30 ° C for 10 min.

[0033] 2) Strain isolation and purification

[0034] Under the aseptic operating table, use a pipette gun to draw 1ml of the supernatant of the enriched activation solution that has been cultivated, add it to a test tube filled with 9ml of sterile water, shake well, then draw 1ml from the test tube and add it to another tube In a sterile water test tube filled with 9ml, 10 -1 Th...

Embodiment 2

[0041] The mutagenesis of embodiment two bacterial strains

[0042] 1. Mutagenesis method

[0043] The Monascus purpura obtained above was irradiated, and mutagenized using atmospheric and room temperature plasma (ARTP) mutagenesis conditions, and the strains were screened after primary screening and secondary screening.

[0044] ARTP mutagenesis conditions are shown in Table 1:

[0045] Table 1: ARTP Mutagenesis Conditions

[0046]

[0047] 2. Screening of mutagenic strains

[0048] The spore suspension treated with irradiation was diluted with 0.9% sterile saline, and 10 -1 、10 -2 、10 -3 Spread 100 μL of bacterial solutions with three dilution gradients on the plate medium, and incubate them upside down at 30°C for 3 days, preliminarily screen out a single colony that is significantly different from the original strain in colony morphology, grows faster or is redder, and inoculates the slant of the test tube for storage , used in the next step of the experiment, and...

Embodiment 3

[0050] The making of embodiment three fermented red koji cheese

[0051] An in-depth study on the use of the mutagenized strain finally obtained in Example 2 for the production of fermented red yeast rice cheese.

[0052] 1. The manufacturing process of Monascus purpura spore suspension.

[0053] 1) Activation of the Monascus purpura strain with the deposit number CGMCC.18589 obtained in Example 2: the purpose is to increase the survival rate of the spores extracted from the strain. The medium used is a flat PDA solid medium, the culture temperature is 30 degrees Celsius, and the activation is performed twice for 3 days each time.

[0054] 2) Make the spore suspension: scrape the surface hyphae of the above-mentioned mature Monascus purpura aside, transfer 10ml of sterilized distilled water on the surface of each Monascus culture medium, and use an inoculation loop to scrape the surface of the colony slightly to make the spores enter the distilled water During the process, b...

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Abstract

The invention discloses a monascus purpureus strain of a high ester producing enzyme, and an application of the monascus purpureus strain in preparation of ester-flavor monascus cheese. The strain ispreserved in China General Microbiological Culture Collection Center (CGMCC) on Oct.17,2019, and the preservation number is CGMCC 18589. The strain can make the cheese flavor to become softer and richer, obviously improve odor quality of the cheese, and further accords with the taste of Chinese people.

Description

technical field [0001] The invention belongs to the field of microorganisms and food processing, and in particular relates to a mutagenic high-yield esterase-producing Monascus purpura strain and its application in cheese production. Background technique [0002] Cheese, also known as cheese and cheese, is a fresh or fermented dairy product made from fresh milk, pasteurized, added rennet, cooled and cut into pieces, and separated from whey. Cheese is rich in protein, Fat, a variety of amino acids, vitamins and minerals, etc., are equivalent to about 10 times the concentration of fresh milk. It is a fermented dairy product with high nutritional value. Eating cheese helps to reduce the serum cholesterol of the human body and is beneficial to the prevention of cardiovascular diseases; cheese contains almost no or very low lactose content, and is especially suitable for consumption groups with lactose intolerance and diabetics; cheese contains calcium, Phosphorus and other esse...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12N1/14C12N3/00A23C19/14C12R1/645
CPCC12N1/14C12N3/00A23C19/14C12R2001/645C12N1/145A23C19/061A23L27/25A23C19/0325A23C19/08
Inventor 王蓓许凌云张婵张晋华安南杨贞耐许朵霞
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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