140 results about "Monascus anka" patented technology

The invention provides a novel monascus strain which is named as monascus anka through classification, is preserved in CGMCC, and has the preservation number of CGMCC No. 3285. The invention also provides monascus corn food prepared by fermenting the strain and a preparation method thereof. The novel monascus strain can secrete raw amylase, and can grow and ferment on raw crops. The monascus cornfood is prepared by fermenting the novel monascus strain; and multiple problems in the prior art can be solved while the nutritive value is ensured to be unchanged.

The invention relates to a monascus mutant and a method for fermenting to get yellow pigment, the Monascus anka mutant MYM2 is reserved in Chinese micro-organism culture preservation management committee normal microorganism center on November 30th, 2007, and preservation number is CGMCC2275. The method for fermenting the monascus mutant to get yellow pigment comprises the following steps: utilizing a fluid medium whose pH value us 3-4.5 to be a fermentation medium, utilizing ammonia sulfate and maize milk to be main nitrogen source, utilizing grape-sugar and soluble starch to be main carbon source, fermenting for 3-10 days under 25-35 DEG C, and the rotating speed of a shaking table is 160-300r / min. Yellow pigment which is got through fermenting has very strong tinctorial power, which can resist high temperature, and the yellow pigment is stable to metal ion, which is stable under wide pH value, and the yellow pigment mainly is liposolubility yellow pigment, which can be used in a complex way with other coloring matters.

The invention belongs to the field of mulberry leaf processing and in particular relates to an integrated utilization technology of mulberry leaves, and the technology comprises the following steps: (1) adding water of which the weight is 6-10 times that of dry mulberry leaves into the dry mulberry leaves, extracting at the temperature of 80-100 DEG C, and filtering the extracted mulberry leaves to obtain mulberry leaf residues and a mulberry leaf extracting solution; (2) concentrating the mulberry leaf extracting solution, and carrying out spray drying to obtain a mulberry leaf extract; and (3) adding a carbon source and a nitrogen source into the mulberry leaf residues, regulating the water content to 30-45%, thus obtaining a culture, sterilizing the culture, inoculating a monascus strain onto the sterilized culture, fermenting, and drying and smashing the fermented product, thus obtaining mulberry leaf monascus. In the technology in the invention, the extraction and fermentation are combined, thus the environmental problem caused by mulberry leaf residues is solved; as mulberry leaf residues are subjected to monascus fermentation, plenty of grains are saved, and unextracted active components in the mulberry leaves are brought into the rear mulberry leaf monascus, thereby strengthening the function of the monascus.

The invention relates to highland barley monascus tea and a preparing method thereof, in particular to healthy tea and a preparing method thereof. The highland barley monascus tea is prepared by taking highland barley as material to prepare highland barley monascus powder and then mixing highland barley monascus powder with fried highland barley. The invention is rich in nutrition and can decrease blood fat and blood pressure.

The invention discloses a monascus induced strain CGMCC8167, and a method of preparing functional monascus mycelia and monascus fermentation liquor by liquid fermentation by utilization of the strain. The method is characterized by comprising steps of (1) preparing a fermentation culture medium; (2) preparing the strain; (3) preparing culture media for producing the strain; (4) fermenting; (5) performing treatment after fermentation; (6) collecting the mycelia; and (7) collecting the monascus fermentation liquor. The method adopts liquid fermentation and has an advanced pollution-free technology in place of traditional manual operation modes. The method is simple in operation step, small in labor intensity, short in period and high in quality stability, and is suitable for large-scale production. The biomass can be detected quantitatively and can reach the international health standards. The invention also provides products of the monascus mycelia and the monascus fermentation liquor. The products are rich in a plurality of functional active compounds, such as proteins, amino acids, beta-glucan, ergosterol, Monacolin-K, gamma-aminobutyric acid, and the like.

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 discloses a method for preparing wild papaya fruit vinegar and the wild papaya fruit vinegar prepared by the method. The method comprises the following steps of: adding germinated rice mash obtained by saccharifying germinated rice, glossy ganoderma mycelium fermentation liquor obtained by the liquid state fermentation of glossy ganoderma mycelia and crushed wild papaya mixed with fiber aspergillus niger and functional monascus uniformly into a fermentation tank, regulating the pH value to 4.5 to 5.5, adding a certain amount of pectinase, and keeping the temperature of between 55 and 65 DEG C for 5 to 10 hours to obtain mixed mash; and performing alcoholic fermentation and acetic fermentation respectively to obtain the wild papaya fruit vinegar. By the preparation method, the utilization rate of raw materials is high, the production period is short, and the prepared wild papaya fruit vinegar is mild in astringency, strong in flavor and good in mouthfeel, and has a high health-care effect.

The invention provides application of monascus color components and derivatives thereof in preparing the drugs for fighting cancers, belonging to the technical field of monascus compound application. The invention solves the problem of narrower application range of the monascus color components and derivatives thereof in the prior art. The series compound comprises rubropunctamine, monascorubramine, monascin, ankaflavin, rubropunctatin, monascorubrine, monasfluore A, monasfluore B and derivatives thereof. The compound can be used as the drug and health care product additive for preventing and treating cancers and has little toxic or side effects on normal cells of human bodies.

The invention provides monascus fagopyrum-tataricum tea prepared by taking monascus and fagopyrum tataricum as main raw materials. The characteristics of the monascus fagopyrum-tataricum tea comprise that the monascus fagopyrum-tataricum tea is ruddy in color, keeps delicate fragrance of fagopyrum tataricum, is good in mouthfeel, also is relatively high in both lovastatin content and total flavonoid content, and has the substantial effects of reducing blood pressure, reducing blood fat, reducing cholesterol, improving immunity and the like under the synergic effect of monascus and fagopyrum tataricum.

The invention discloses monascus anka, and a solid-state fermentation color-production method and application thereof. The monascus anka is a monascus anka mutant MA101, wherein the monascus anka mutant MA101 is preserved at the China Center for Type Culture Collection on June 9, 2010 with the number of CCTCC M 2010139, and is a superior strain capable of producing monascus colors in large scale. The solid-state fermentation color-production method of the invention comprises the following steps of: first culturing the MA101 on a wort agar slant culture medium; then inoculating aslant-activated seeds into a liquid seed culture medium for shake culture; and finally inoculating the seeds obtained by the shake culture onto one or the mixture of rice or corn kernels for solid-state fermentation, wherein a fermentation period comprises 7 to 13 days. Through the solid-state fermentation color-production method, the shortcoming that the conventional strain is unsuitable for the solid-state fermentation is overcome; and the mutant MA101 greatly improves the color scale of solid-state fermentation colors and simultaneously realizes the high yield of monascus yellow and monascus red.

The invention relates to a food processing method, in particular to a clean production method for brewing monascus vinegar. In order to realize the object, the technical proposal is characterized in that a filtration and separation step after the alcoholic fermentation step is added in the traditional methods such as sticky rice cooking, saccharification leaven, alcoholic fermentation, acetic acid fermentation and ageing and blending; two methods of liquid acetic acid fermentation and solid acetic acid fermentation are respectively adopted on the clear alcohol liquid and turbid grainstillage filtered and separated out of the monascus wine generated after alcoholic fermentation to prepare a monascue vinegar liquid 1 and a monascue vinegar liquid 2 respectively; and finally, the two vinegar liquids are blended to form the monascue vinegar. The method for brewing the monascus vinegar shortens the fermentation period, improves the utilization ratio of the raw material, improves the flavor of the monascus vinegar, complies with the requirements of clean production process, reduces the contamination from the headstream, realizes zero discharge of solid wastes, and solves the environmental pollution problem as a large amount of monascus grainstillag and vinegar slag are generated by the monascus vinegar brewing factory for brewing the vinegar.

The invention discloses a brewing method capable of increasing the content of Monacolin K in monascus rice wine and belongs to the technical field of wine brewing. The method disclosed by the invention comprises the following steps: taking 100 parts by weight of sticky rice, 7 parts by weight of functional monascus, 5 parts by weight of wheat koji, 3 parts by weight of monascus vinasse and 0.1 parts by weight of rice wine active dry yeast as raw materials, carrying out rice soaking, rice steaming, blanking, batch feeding fermentation, post-fermentation, squeezing, after-treatment and the like to obtain half-dry monascus rice wine containing Monacolin K. With the adoption of the method disclosed by the invention, the utilization rate of the functional monascus can be remarkably increased, the loss rate of Monacolin K during a wine body brewing process can be reduced, and the content of Monacolin K in the brewed monascus rice wine can be almost doubled.

The invention provides a red monascus alpha-amylase gene as well as a preparation method and application thereof. According to the technical scheme, an amylase protein expression gene highly homologous with the monascus alpha-amylase A is obtained through the screening in the red monascus NRRL1597 whole genome; a PCR amplification method is designed around the sequence feature. On the basis, the red monascus CICC41233 is used as an experiment strain; PCR amplification is performed to obtain a target gene; then, the target gene is used for building a dual plasmid expression vector pNeo0380-440333; then, through agrobacterium tumefaciens EHA105 mediation, the vector is transferred into the parent red monascus to obtain a red monascus high-yield strain. The strain can obviously promote the degradation of starch rice, so that the yield of the red monascus can be improved. On the basis, a special fermentation method for red monascus production is designed around the biological characteristics of the recombination strain; the production yield of the red monascus is obviously higher than that of a wild strain; meanwhile, the proportion of ethanol-soluble ingredients in the red monascus isimproved.

The invention relates to a microorganism, in particular to a Monascus anka-3 capable of adding aromatic flavor to fermented goods and improving their tastes, which is screened in culture medium of rice fermented with red yeast grain stillage, and is preserved in SIPO designated China General Microbiological Culture Collection Center with a docket number of CGMCC No: 1407, the preservation date being June 10, 2005.

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 discloses a monascus purpureus induced strain and water-soluble functional monascus as well as a preparation method and application of water-soluble functional monascus. The monascus purpureus induced strain is preserved at China Center for Type Culture Collection on September 3, 2018, and the preservation number is CCTCC NO: M2018586. The monascus purpureus induced strain can be used for producing high-open-loop functional monascus and hardly produces citrinin. In addition, the monascus purpureus induced strain is arranged in a special fermentation culture medium to be further fermented in a liquid state to efficiently synthesize monacolin K with a high-open-loop structure, then the nonacolin K is processed by virtue of an after-treatment process to obtain the water-solublefunctional monascus, and the water-soluble functional monascus adopting a high-open-loop acidic structure as a main body has the characteristics of good water solubility, excellent flavor, no citrininor extremely low content of the citrinin. Moreover, a fermentation raw material is a non-glycerinum raw material, so that the potential safety hazard of glycerinum residue can be avoided. The preparation method provided by the invention has the advantages of being simple in process, easy in mass production, pollution-free and environmentally friendly; and the prepared product meets the safety quality requirement of food, healthcare products and drugs.

The invention discloses fresh red rice cheese and a preparation method of the fresh red rice cheese. The preparation method comprises the following steps: (1) inoculating a monascus culture solution to sterilized raw milk at the temperature of 28-32 DEG C, and reducing the pH value to be 4.8-5.2; (2) adding 0.0002%-0.0005% of chymosin by mass percent, and fermenting until the pH value is 4.5-4.7, so as to obtain curd; (3) cutting the curd, raising the temperature to 49-54 DEG C within 120 minutes, carrying out washing by virtue of sterile water at 49-54 DEG C, and eliminating whey, so as to obtain curdled milk; and (4) washing the obtained curdled milk by virtue of the sterile water at 1-5 DEG C, draining away water, and filling the curdled milk into a container, so as to obtain the fresh red rice cheese. The fresh red rice cheese is gentle in flavor, long in guarantee period, high in nutrition value, rich in active functional components and conforms to the dietary habit of Chinese.

The invention provides a construction method of monascus genetically engineered microorganism having high-yield product Monacolin K and application of the monascus genetically engineered microorganism. Monacolin K encoding gene, namely mok gene, is subjected to overexpression in monascus so that the monascus genetically engineered microorganism having high-yield product Monacolin K is obtained. The mok gene refers to one of mok C gene, mok D gene, mok E gene and mok I gene. Metabolic pathways of Monacolin K of monascus can be increased, and thus, the problem about low yield of secondary metabolite, namely Monacolin K of monascus can be solved fundamentally. Besides, the genetically engineered microorganism is capable of reducing content of citrinin and achieving the purposes of improving quality of monascus products and guaranteeing safety of the monascus products.

The invention discloses a red yeast rice rich in coenzyme Q10 and a preparation method thereof. The method comprises the following steps: using monascuspilosus and red monascus as fermented strains, using polished round-grained rice and indica rice as main raw materials, using saccharose, red chilli powder and linoleic acid as auxiliary materials, and conducting segmented temperature control culturing to form the red yeast rice rich in coenzyme Q10. The method utilizes double-strain mixed fermentation and combines temperature control culturing to prepare the red yeast rice rich in coenzyme Q10, and the method is simple, and easy to control. The content of coenzyme Q10 of the prepared red yeast rice can achieve 400-550mg / kg, and the prepared red yeast rice does not contain citrinin. Meanwhile, the red chilli powder and the linoleic acid are added in the preparation process so as to promote the synthesis of lovastatin and gama-aminobutyric acid, and the red yeast rice rich in coenzyme Q10 can be used as a raw material to be widely applicable to processing of foods, medicine and cosmetics.

The invention discloses a preparation method and application of monascus transformed tartary buckwheat fermentation liquor, and belongs to the field of biological fermentation and medicine. Monascus is adopted as an original strain, liquid shake-flask culture and liquid seed enlarge cultivation are carried out, and the fermentation liquor containing flavone, lovastatin and monascus is obtained through liquid fermentation. The fermentation liquor contains 20 mg / L to 100 mg / L of flavone, 5 mg / L to 50 mg / L of lovastatin and 4 mg / L to 60 mg / L of monascus. The fermentation liquor produced through the method can be used for producing healthcare food for adjusting blood sugar and blood fat, or the active ingredients such as flavone, lovastatin and monascus of the fermentation liquor are extracted for producing drugs for treating hyperlipidemia and diabetes.

The invention relates to the technical field of microorganisms, and in particular to lovastatin high-yield monascus and a high-throughput screening method thereof. The high-throughput screening methodprovided by the invention has the characteristics of being simple in operating steps, high in throughput, high in accuracy, low in equipment input and the like; and the method, as being slightly changed, can be applied to high-throughput screening of production strains of other secondary metabolites. The monascus Monascus anka Mon20-2 (CCTCC M2015356) provided by the invention is high in lovastatin content; and with the application of a fermentation process provided by the invention, lovastatin yield in mass production can reach 2952.0mg / L, much better than that reported by the prior art.

The invention relates to a compound lipid-regulating medicine, and in particular provides a compound medicine with pure naturally sourced active components for treating hyperlipidemia or atherosclerosis. The compound medicine is characterized by taking monascus and sugar-cane extract as main medicines. The compound lipid-regulating medicine has the advantages of reducing monascus dosage and then toxic-side effects and improving efficacy.

The invention discloses a Monascus anka Yang YZ2001 which is preserved in the General Microbiological Culture Collection Center in Guangdong province on December 2, 2016, with microbiological preservation number of GDMCC 60124. Correspondingly, the invention also discloses a method for preparing monascus polysaccharides from the Monascus anka Yang YZ2001 by liquid state fermentation, and a preparation product of the monascus polysaccharides. By adopting method provided by the invention, the content of the monascus polysaccharides in a Monascus anka Yang YZ2001 extract can be up to 95-99%.

The invention belongs to the field of the preparation of medicines or health foods, in particular to a preparation method of red yeast rice containing Bacillus natto. The method comprises the following steps of: sterilizing a solid culture substrate; inoculating monascus spp. for fermentation; inactivating after finishing the fermentation; then, inoculating the Bacillus natto for secondary fermentation; drying after finishing the secondary fermentation to obtain the red yeast rice containing the Bacillus natto, wherein the inoculated monascus spp. is fermented by the processes of: culturing for 3-5 days at 30-35 DEG C with the inoculation amount of 5 -25% (v / w) of the monascus spp., and then culturing for 5-30 days at 20-24 DEG C; and the secondary fermentation with the inoculation of the Bacillus natto comprises the following step of: culturing for 2-3 days at 35-37 DEG C with the inoculation amount of 5-10% (v / w) of the Bacillus natto. The red yeast rice product of the invention generally contains over 1*108 Bacillus natto per gram and has the natto kinase activity not less than 2000 U so that the red yeast rice and the Bacillus natto are organically combined, and the Bacillus natto are supplemented into human bodes at low cost while people obtain the treating effect of the red yeast rice, thereby achieving better health effect.

The liquid chromatography preparation method for pure products of monascin and ankaflavine belongs to a preparing method for pure products, which uses preparative liquid chromatograph, C18 chromatographic column, wherein the column temperature is room temperature, to detect the target components of which the wave length is 233nm or 394nm, the ratio of mobile phase methanol methanol and water is 8:2, the feeding amount for sample is 1ml, the flow speed is 5ml / min, and the collecting retention times are 37. 733min (monascin) and 68. 100min (ankaflavine) respectively, while the continuous production can be realized by matching the equipment with automatic sampling feeder, automatic collector. The technology can be applied to monascus pigment products with monascin and ankaflavine such as monascus rice flour, monascus pigment powder pasted monascus pigment. The preparing process is simple, convenient in operation, rapid and highly effective, has high automaticity, and can prepare the pureproducts of monascin and ankaflavine at the same time with high product purity and big preparing amount.

The invention discloses a compounded monascus haematochrome and a preparation method and application thereof. The compounded monascus haematochrome includes 0.01-50% by weight of condensed tannin and 0.01-50% by weight of monascus haematochrome. The preparation method of the compounded monascus haematochrome includes inoculating monascus in monascus culture medium containing cooking-sterilized rice, adding 0.1-50% by weight of the condensed tannin into the culture medium, culturing the monascus, drying and smashing culture obtained, and obtaining the monascus haematochrome containing the condensed tannin. Extracting the obtained monascus haemetaochrome by alcohol or acetone solution according to the conventional method and drying the same can obtain condensed extractants or powder extractants. Fading of the monascus haemetachrome, caused by sunlight, can be suppressed by the condensed tannin, and the compounded maonascus haemetachrome excellent in light fastness is produced.

The invention belongs to the field of manufacturing of medicaments or health foods, and particularly relates to a manufacturing method of a Cordyceps militaris Monascus spp.. The method comprises the following steps: carrying out biocidal treatment on a solid culture medium, inoculating with a Monascus spp. strain for fermentation, and inactivating after the fermentation process is finished; and then, inoculating with a Cordyceps militaris strain for secondary fermentation, and drying after the secondary fermentation process is finished, thus obtaining the Cordyceps militaris Monascus spp.. The fermentation process of the inoculated Monascus spp. strain is as follows: the inoculum size is 2-25%(v / w), and the Monascus spp. strain is cultured at 30-35 DEG C for 2-5 days and then cultured at 20-24 DEG C for 10-20 days; and the secondary fermentation process of the inoculated Cordyceps militaris strain is as follows: the inoculum size is 2-20%(v / w), and the Cordyceps militaris strain is cultured at 20-26 DEG C for 8-15 days. In the Monascus spp. product provided by the invention, the MonacolinK content is no less than 4mg / g, the cordycepin content is no less than 1mg / g, and the polysaccharide content is no less than 80mg / g. By organically combining Monascus spp. and Cordyceps militaris, in the invention, the curative effect of Monascus spp. is achieved, and simultaneously active materials of Cordyceps militaris in vivo at low cost is supplemented, thereby obtaining better health care effect.

The liquid chromatography preparation method for pure products of monascin and ankaflavine belongs to a preparing method for pure products, which uses preparative liquid chromatograph, C18 chromatographic column, wherein the column temperature is room temperature, to detect the target components of which the wave length is 233nm or 394nm, the ratio of mobile phase methanol methanol and water is 8:2, the feeding amount for sample is 1ml, the flow speed is 5ml / min, and the collecting retention times are 37. 733min (monascin) and 68. 100min (ankaflavine) respectively, while the continuous production can be realized by matching the equipment with automatic sampling feeder, automatic collector. The technology can be applied to monascus pigment products with monascin and ankaflavine such as monascus rice flour, monascus pigment powder pasted monascus pigment. The preparing process is simple, convenient in operation, rapid and highly effective, has high automaticity, and can prepare the pure products of monascin and ankaflavine at the same time with high product purity and big preparing amount.

The invention provides application of monascus color components and derivatives thereof in preparing drugs for preventing and treating cardiovascular and cerebrovascular diseases, belonging to the technical field of monascus compound application. The series compound comprises rubropunctamine, monascorubramine, monascin, ankaflavin, rubropunctatin, monascorubrine, monasfluore A, monasfluore B and derivatives thereof. The compound has the functions of reducing triglyceride, total cholesterol and low density lipoprotein cholesterol and elevating high density lipoprotein cholesterol and can be used as the drug and health care product additive for preventing and treating cardiovascular and cerebrovascular diseases.

The invention discloses a method for preparing open-loop lovastatin by using monascus purpureus, which is a biological conversion method for utilizing monascus to produce enzyme and hydrolyze closed-loop lovastatin into the open-loop lovastatin. The method comprises the following steps: selecting and culturing a monascus strain CGMCC NO.0272; putting the cultured monascus strain CGMCC NO.0272 intoa fermentation medium for fermentation; preparing crude enzyme solution by a salting out method; performing substrate preparation; performing enzymatic conversion reaction; and performing other steps. The method for preparing the open-loop lovastatin by using the monascus purpureus adopts microbial conversion means, and compared with chemical means, the microbial conversion means has the advantages of moderate condition, simple equipment, less public hazard, quick reaction rate and relatively environmental protection.