180 results about "Citrinin" patented technology

The invention relates to a penicillium citrinum sourced citrinin compound (penicitrinol O) as well as a preparation method and an application thereof. The compound has an effect on inhibiting tumor cell proliferation and has anti-tumor activity, and the structural formula is shown in the specification. The preparation method comprises the steps: fermenting and culturing penicillium citrinum IBPT-5 to obtain a fermented product; and then separating and purifying the fermented product to obtain the compound. The experiment shows that the compound has high anti-tumor activity for human cervical cancer cell line hela and can be used for preparing cell proliferation inhibition medicines or anti-tumor medicines for the study on anti-tumor.

This invention discloses a citrinin immune chromatography test paper and its process method and utility. The test paper comprises pad, sample pad, tracing particle compound pad, pyroxylin film, adsorption pad, test thread, and control thread. The method is the following: to orderly put sample pad, tracing particle compound pad, pyroxylin film and adsorption pad on the pad; the tracing particle compound pad has citrinin antibody with tracing particle mark; the pyroxylin film has test thread and control thread; the test thread has citrinin antigen and antibody of citrinin antigen.

The invention discloses red yeast rice rich in Monacolin K and a preparation method of the red yeast rice. The preparation method comprises the steps of taking 40 monascus strains which are obtained in a separated mode as objects, and screening out a monascus strain, namely FG-8, wherein the monascus strain produces the Monacolin K in a high-yield mode and produces no citrinin, and the Monacolin K content of a fermentation product of the monascus strain is 2.46 mg/g and 2.29 times that of a type strain ACCC 30501. Through molecular identification, the strain is determined as red monascus. The red monascus, namely the FG-8, is treated as an original strain, 26 different varieties of rice raw materials are screened, when the FG-8 is founded, polished rice of a rice variety, namely 'California red rice', is treated as substrates for conducting fermentation, and the red yeast rice rich in the Monacolin K is obtained. The red yeast rice is simple in preparation method, the Monacolin K content measured under the optimum fermentation condition is 4.64 mg/g and approximately 8.30 times that of Furuta red yeast rice on the market, and no citrinin is detected.

The invention relates to a Monascus ruber for the high generation of lovastatin and gamma-aminobutyric acid and the low generation of a pigment. The Monascus ruber is named as C002, belongs to Monascus sp., has a preservation number of CGMCC NO.6860, is preserved at China General Microbiological Culture Collection Center in Institute of Microbiology, Chinese Academy of Sciences on Datun Road, Chaoyang District of Beijing on November 26, 2012. The Monascus ruber has the advantages of high generation of lovastatin and gamma-aminobutyric acid, no generation or extremely-low generation of citrinin, no bitterness, and low generation of a Monascus pigment. Strains of the Monascus ruber CGMCC NO.6860 can utilize a plurality of culture mediums comprising rice, coarse rice, corn, cassava and the like to produce functional red yeast rice; and the Monascus ruber is especially suitable for the exploitation of relevant functional beverage products because of the Monascus pigment low-generation characteristic.

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.

The invention relates to a preparation method and a use of two dimer citrinin compounds. The dimer citrinin compounds with novel structures are produced by adopting Penicillium Citrinum HGY1-5 in samples collected from a crater. Tests prove that the compounds can be used as a cell proliferation inhibitor, an apoptosis inducer or an anti-tumor agent.

The invention discloses a monascus strain and application of the monascus strain in preparing functional monascus. The Monascus sp. strain MS-1 provided by the invention is conserved in China Center for Type Culture Collection on June 26, 2013 with the conservation number of CCTCC M2013295. The strain is identified as M.pilosus through morphology and an ITS sequence analysis method. The Monascus sp. strain MS-1 does not contain ctnA, ctnE, ctnR or pksCT genes related to the synthesis of citrinin in the genome and does not have the citrinin synthesizing capability. The invention further provides a method for producing the functional monascus rich in monacolin K but containing no citrinin. The method comprises the following steps: (1) bringing the Monascus sp. strain MS-1 into a seed medium for enrichment culture to obtain a seed solution; (2) taking the seed solution into a fermentation medium for solid fermentation, wherein a temperature change culture method is adopted, the seed solution is cultured for three days at 30 DEG C and then cultured for 11 days at 25 DEG C; and (3) drying the fermentation product at 55 DEG C to obtain the functional monascus. The content of the monacolin K in the functional monascus is high, and the detection shows no citrinin exists.

The invention relates to a method for producing monascus pigment with low content of citrinin by using rice as raw material, and the process thereof consists of the following steps: (1) rice milk is prepared; (2) the rice milk is added with 0.1 percent to 0.2 percent of ammonium nitrate, 0.15 percent to 0.25 percent of potassium dihydrogenphosphate, 0.1 percent to 0.2 percent of manganese sulfate, 1 percent to 2 percent of maize pulp and 1.5 percent to 2.5 percent of soybean powder, and the obtained mixture is heated to 121 DEG C to be kept for 20 minutes, and then cooled to 35 DEG C to 40 DEG C to obtain a fermentation culture solution; (3) monascus strains are transferred to a seed culture medium to be cultivated for 50 hours under the temperature of 31 DEG C to 33 DEG C, after being cultivated on a solid slant plane, and then an enlarged monascus culture solution is obtained; (4) 8 percent to 10 percent of the enlarged monascus culture solution is fed into the fermentation culture solution, and the obtained mixture is kept under the temperature of 31 DEG C to 37 DEG C, stirred and cultivated for 20 hours, hereafter, octanoic acid with the weight equal to 0.1 percent to 0.2 percent of the weight of rice and methyl ketone with the weight equal to 0.1 percent to 0.2 percent of the weight of rice are added, then the temperature is kept, and the mixture is stirred and cultivated for 85 hours to 95 hours, while the pressure of a fermentor is kept to be 0.04MPa to 0.06MPa so as to obtain a fermentation liquor; (5) the fermentation liquor is filtered, and the obtained filtrate is treated with spray drying or freeze drying after membrane concentration. The monascus pigment obtained by the method consists of less than 0.05 mg/kg of the monascus when color value is higher than 200.

The invention provides a strain of monascus purpureus JCT-4(W) achieving high yield of acid monacillin K and low yield of citrinin and application thereof. The preservation number of the strain of monascus purpureus JCT-4(W) is CCTCC (China Center For Type Culture Collection) NO:M2016781. The invention also provides a method for producing functional red kojic rice by fermenting the monascus purpureus and the obtained functional red kojic rice. The strain provided by the invention has the advantages that the content of the acid monacillin K in the functional red kojic rice can be improved; meanwhile, the content of the citrinin is reduced, so that the fermentation product of the monascus purpureus is safer.

The invention discloses a preparation method of an egg yolk antibody against citrinin, comprising the following steps: (1) to prepare the artificial antibody of citrinin; (2) to inject the artificial antibody of citrinin into a hen body to immune; and after 4 times of immunity, to collect eggs continuously for 1 to 2 months; and (3) to extract the egg yolk antibody against citrinin. The prepared egg yolk antibody of anti-citrinin has the advantages of low preparation cost, large productivity, and high specificity. The method can be applied to the development of gold colloid and the establishment of fast examination technology with rapidness, sensitivity, specificity to the citrinin, and has a great application prospect in the safety examination of agricultural products and foods.

The invention provides monasucspurpureus. The monasucspurpureus has a classification name of monasucspurpureus FJMR36 and is preserved in China Center for Type Culture Collection (CCTCC), with the preservation number of NO: M2017313. The invention further provides a monascus fermentation agent containing the monasucspurpureus FJMR36, application of the monasucspurpureus FJMR36 to brewing of monascus yellow rice wine and a brewing method of the monasucs yellow rice wine. The color production level of the strain is remarkably higher than color value of other alcohol pigments produced by metabolism of other monascus at home and abroad; the yield of citrinin is relatively low; meanwhile, the strain has relatively strong saccharification and liquefaction capabilities; the biological transformation utilization rate of fermentation raw materials can be improved.

The invention relates to a non-citrinin monascus gene engineering fungus construct method, belonging to animalcule gene engineering field. The invention offers (1) citrinin coding gene pksCT sequence origin from CICC5006;(2) construct CICC5006 citrinin gene clone carrier pBpksCTHyg;(3)REMI induces CICC5006 citrinin gene remove method. Using this invention, it can interdict the metabolizing approach of citrinin in monascus, solve associated citrinin and pollution during pigment producing and make sure of the security of red bend, fulfilling the purpose of ameliorating the equality and depth development of red bend product.

The invention provides a method for controlling monascus to produce a monascus pigment by utilizing tea polyphenols. The method comprises the following steps of strain activation, seed liquid preparation and fermentation, wherein tea polyphenols are added to a fermentation medium. The pigment production in a fermentation broth can be obviously improved by adding the tea polyphenols, and the content of citrinin is not increased.

The invention discloses Monascus anka Yang YZ 301 and a cultivation method thereof, wherein the microbial preservation number of the Monascus anka Yang YZ 301 is CGMCC9707. The invention further discloses a method for preparing lower citrinin and high color value monascus red pigment through liquid state fermentation of the Monascus anka Yang YZ 301. The method includes the first step of strain breeding, the second step of seed cultivation and enlarged cultivation, and the third step of liquid state fermentation, extraction and purification, spray drying and the like. The strains are the Monascus anka Yang YZ 301 obtained by cultivation, repeated UV mutagenesis and repeated isolation and screening of Monascus anka Nakazawa et Sato YZ201 developed by the Tianyi Biological Fermentation Technology Co., Ltd in Dongguan. The invention further discloses a lower citrinin and high color value monascus red pigment product obtained through the preparing method. The provided strains are excellent, and the technology is reasonable and stable. The obtained product is high in yield and stable in quality. The content of citrinin in the product is not more than 0.2 mg/kg (calculated by unit color value of 500 mu/g), and the color value of monascus red pigment ranges from 10,300 mu/g to 10,800 mu/g.

The invention relates to a red date enzyme and a preparation method thereof. The red date enzyme is prepared from the following ingredients by weight percentage: 15%-16% of red dates, 10%-15% of yams and 5%-25% of hawthorns. In the invention, the functional red date enzyme is prepared by fermentation of multiple strains (monascus, lactobacillus acidophilus and lactobacillus plantarum) by taking the red dates as the main materials and compounding the yams and the hawthorns. According to the preparation method, the characteristics of medicinal value, aroma, functional components and the like of the raw materials are fully utilized through compounding of the raw materials and synergistic fermentation of the multiple strains, the red date enzyme which can improve immune, is antioxidant and is used for adjusting blood lipids can be obtained through combination with synergistic fermentation of the multiple strains, and citrinin is not detected in a product.