213 results about "Monascus purpureus" patented technology

the invention discloses a new strain of Monascus Purpureus Went and preparing method of traditional Chinese medicine antihyperglycemic Monascus color, which is composed of 15-30mg / g open, close ring structured Luovastatin, 3-6mg / g unsaturated fatty acid and not more than 100ppb orange mycin, wherein the content of open-structured Luovastatin is 15-90%.

The invention provides a monascus purpureus bacterial strain with the collection number of CGMCC 11611. The invention further provides a method for fermenting and producing monascus pigment by the bacterial strain. The method includes the steps: (1) taking collected monascus purpureus and performing spore cultivation to obtain spore suspension; (2) inoculating the spore suspension into a fermentation medium, fermenting and cultivating the spore suspension for 36-60 hours, adding L-type amino acid and D-type amino acid into the fermentation medium, and continuing fermentation and cultivation; (3) extracting the monascus pigment by ethyl alcohol after fermentation. The invention discloses a novel monascus purpureus bacterial strain which can be used for fermenting and producing the monascus pigment. According to the fermenting and producing method of the monascus pigment, the amino acid serves as an inductive agent and induces the monascus purpureus to generate the monascus pigment, lipase activity is reduced to be lower than 110U by the prepared monascus pigment, the amino acid is low in cost, easily obtained and high in induced generated pigment content and has high lipase inhibitory capacity, and the method for fermenting and producing the monascus pigment is simple and easy to operate.

The invention relates to a solid state fermentation method of lipid-lowering Monascus purpureus Zhang-MP, belonging to the technical field of microbes. Monascus purpureus Zhang-MP CGMCC No.9221 is activated, and subjected to amplification culture, solid state fermentation and other steps to prepare red yeast rice containing rich Monacolin K. By using a nonglutinous rice-tartary buckwheat mixture as a basic fermentation culture medium, optimizing the solid state fermentation culture medium formula and adding the glucose, 501 rapeseed peptone and ZnSO4 as a carbon source, a nitrogen source and an inorganic salt for high-yield production of Monacolin K by Monascus purpureus P-MP fermentation, the synthesis yield of the Monacolin K from Monascus purpureus Zhang-M is enhanced by 2.56 times as compared with the Monacolin K yield before optimization; and the effects of the buckwheat and red yeast rice are combined, No notalin is detected in the red yeast rice fermented from Monascus purpureus Zhang-MP.

The invention discloses a functional monascus strain, which is classified and named Monascus purpureus Went and collected in China Center for Type Culture Collection (CCTCC) with the collection number of CCTCC NO: M2011387. The invention also discloses a method for preparing functional highland barley monascus by using the monascus strain through fermentation, and application of the functional highland barley monascus. Highland barley Unique in Qinghai-Tibet Plateau of China is subjected to solid state fermentation and the functional highland barley monascus having natural Monacolin K substance is prepared. According to the method, processes of preparing highland barley malt, crushing highland barley, pasting, preserving heat for saccharification and the like are not required, and the fermentation production workload is reduced; the natural functional highland barley monascus can be prepared into tablets, capsules, dispersing agents, micropowder or pellets, and can be used for preparing various medicines or health foods; and the functional highland barley monascus prepared by the method and a composition of the functional highland barley monascus have obvious effects of preventing and treating hyperlipidemia.

The invention discloses a method for biotransformation of Panax notoginseng (Burk.) F. H. Chen medicinal materials by using Monascus purpureus. The method mainly comprises the following operating steps of: 1) preparation of Monascus purpureus strains; 2) preparation of Panax notoginseng (Burk.) F. H. Chen culture medium; and 3) fermentation and culture to obtain fermentation products containing active components, product post-treatment and detection of major efficacy components. By using the method for fermenting the Panax notoginseng (Burk.) F. H. Chen by using the Monascus purpureus provided by the invention and by directly using Panax notoginseng (Burk.) F. H. Chen raw medicinal materials as fermentation substrate, through one-step fermentation process, medicinal components, i.e. Panax notoginseng (Burk.) F. H. Chen and Monascus purpureus are simultaneously obtained, the culture is enabled to have dual effects of the Panax notoginseng (Burk.) F. H. Chen and the Monascus purpureus, the products contain lovastatin which is a lipid-decreasing active component according to experiments, the type and the content of saponin are obviously changed, and rare saponin with higher pharmacological activity is produced.

The invention discloses monascus cheese and a preparation method thereof.The preparation method of the monascus cheese comprises the following steps of: (1) inoculating a lactic acid bacterium fermentation agent to sterilized raw milk at 28-32 DEG C for fermentation till a pH (potential of hydrogen) value is 6.2-6.6, (2) adding chymosin, curding to form curd after stirring, (3) cutting the curd to form curd blocks, (4) draining the curd blocks till the pH (potential of hydrogen) value is 5.4-5.8, putting into a mold for forming, standing, and turning over regularly, and (5) soaking the curd blocks obtained in Step (4) with saline, then standing, spraying monascus spore liquid, and curing, wherein a monascus strain is monascus purpureus BD-M-1 strain with the collection number of CGMCC (China General Microbiological Culture Collection Center) No. 8120. The monascus cheese improves the texture and flavor of cheese, and adds a nutritive value of the cheese, and the preparation method is simple and convenient.

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.

A Chinese medicine 'Red koji' containing lovestatin as its main active component in the form of tablet, capsule, powder, dripping pill, or particles for preventing and treating cardiovascular and cerebrovascular diseases is prepared through fermenting and extracting.

The invention provides a monascus mutant strain, namely Monascus purpureus yang Ty622, and a method for preparing monascus yellow pigment by submerged fermentation of the strain. The method comprises the steps of: selection and breeding of strain, seed culture, large-capacity tank fermentation and extraction of monascus yellow pigment, wherein the seed culture and the fermentation are implemented in a specifically manufactured culture medium, and multistage fermentation is performed in a large-capacity pot fermentation tank, followed by fermentation; the technological conditions of fermentation are as below: the temperature is from 32 to 36 DEG C, the stirring rotational speed is 200 to 400r / min; the ventilation quantity at earlier stage is from 400 to 500L.min and is then regulated to 500 to 600L.min at middle / later stages. The invention further provides an article prepared according to the above method. The preparation method according to the invention has simple technology and is easy for industrialized production, and the resultant fermented liquid has high content of monascus yellow pigment and low content of citrinin.

The invention discloses healthy glutinous rice wine and a preparation method thereof. The healthy glutinous rice wine is prepared from the following raw material components in parts by weight: 100-200 parts of glutinous rice, 20-30 parts of cordyceps sinensis, 30-40 parts of corn cervi pantotrichum, 70-90 parts of American ginseng, 5-10 parts of sea horse, 20-30 parts of gastrodia elata, 20-30 parts of rehmannia glutinosa, 15-20 parts of ligusticum wallichii, 4-7 parts of dried tangerine or orange peel, 3-8 parts of lycium barbarum, 3-8 parts of longan aril, 3-7 parts of rhizopus, 5-10 parts of monascus purpureus and 400-600 parts of water. The preparation method comprises the following steps: soaking rice, steaming the rice, adding yeasts, fermenting, storing and blending. The healthy glutinous rice wine disclosed by the invention is good in taste, has the advantages of the traditional glutinous rice wine and has multiple effects of improving the immunity, delaying senescence, protecting the liver and improving eyesight, preventing dizziness, preventing carsickness and the like.

The invention relates to recombined monascus purpureus with the characteristics of low citrinin expression and high haematochrome expression. A bacterial strain is named purple monascus ZD19 and is preserved in CCTCC (China Center for Type Culture Collection), and the CCTCC NO. is M 208199. Citrinin on a genome synthesizes a relevant gene ctnR which is removed through knocking, monascus polyketone synthesizes a pksl gene sequence of an enzyme gene so as to replace a ctnR gene sequence, and the genome of the monascus purpureus does not contain an external source resistance gene. The invention further provides a preparation method for the monascus purpureus. The preparation method includes the following steps: the monascus polyketone synthesizes the pksl gene sequence of the enzyme gene, and the citrinin in the genome of the monascus purpureus is replaced by the homologous recombination method so as to synthesize the relevant gene ctnR, and then screening is carried out on a target recombinant by utilizing the restraining characteristic of the citrinin against bacillus subtilis as a genetic mark. The invention further provides a purpose of using the monascus purpureus to prepare monascus color.

A water-soluble hypolipemic monoscin is prepared through preparing a medium from potato juice, sugar, yeast, rice flour, MgSO4.H2O, KNO3, CaSO4 and KH2 PO4 as raw amterial, fermenting by Monascus purpureus as initiating strain, then filtering, heating, and concentrating to obtain the solid product. Its advantages are high hypelipemic effect, low by-effect, high water solubility and low cost. It can be used to treat leukermia and cardiovascular and cerebrovascular diseases.

The present invention relates to a red yeast rice biscuit and a preparation method thereof, and belongs to the technical field of food processing. The red yeast rice biscuit is mainly composed of the following components in parts by weight: 100 parts of flour, 1 part of edible salt, 5 parts of milk powder, 0.5 part of ammonium bicarbonate, 0.5 part of baking soda, 22 parts of water, 25 parts of eggs, 10-20 parts of vegetable oil, 1-3 parts of red yeast rice and 8-16 parts of white granulated sugar. The preparation method includes the following steps: grinding the red yeast rice into powder, mixing all the components, stirring and preparing dough, keeping the dough stand still, rolling the dough into biscuits, and baking and naturally cooling the biscuits. The red yeast biscuits not only introduce the safe, nutritious and health benefiting effects of the monascus purpureus pigment, but also can optimize the matching ratio of the monascus purpureus pigment, vegetable oil and white granulated sugar, thus the biscuits have smooth appearance, better luster, and moderate crispy and soft mouthfeel, and emit better fragrance.

The invention discloses a preparation method and product of functional red pitaya yeast. The preparation method comprises the steps of preparing a pitaya culture medium; preparing a red yeast mycelium: culturing Monascus purpureus yang TY622 serving a strain in a slant culture medium and a liquid shake flask culture medium, meanwhile, carrying out compound mutation on the strain by using ultraviolet ray and diethyl sulfate, then, connecting the strain to a fermentation medium, and carrying out liquid fermentation culture to obtain the red yeast mycelium; and preparing the functional red pitaya yeast: connecting the red yeast mycelium, probiotics or lactic acid bacteria to a pitaya pulp culture medium, and carrying out liquid fermentation to obtain the functional red pitaya yeast. The functional red pitaya yeast disclosed by the invention simultaneously has various health-care functions of pitaya and red yeast, and not only has the red yeast effects of reducing blood fat, reducing blood pressure, reducing blood sugar and the like, but also has the pitaya effects of expelling toxins, beautifying the face, preventing senile lesion, eliminating heavy metal poisoning and the like, so that demands of more people can be met.

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 provides a compound dark tea enzyme and a preparation method thereof, aiming at overcoming the defects of the prior art. The compound dark tea enzyme is prepared from a raw material mixture as well as sugar through fermentation by mixed cultures, wherein the mixed cultures refer to a mixture of yeast, Acetobacterium Balch, Lactobacillus Bulgaricus, Bifidobacterium, Monascus purpureus Went., Aspergillus Oryzae and Aspergillus Niger, the sugar is a mixture of brown sugar and white sugar, and the raw material mixture comprises, by mass, 45-55% of dark tea, 10-15% of Opuntia Milpa Alta, 10-15% of Fructus Lycii, 10-15% of kiwi fruit, 5-10% of pitaya, 3-6% of blueberries and 2-5% of Maca. The compound dark tea enzyme with a healthcare function is simple in preparation technology, and the prepared compound dark tea enzyme is high in nutritive value, thereby having multiple healthcare effects.

The invention discloses a preparation method of monascus soft cheese, belonging to the field of dairy processing. The preparation method comprises the following steps of: standardizing and pasteurizing lactogenesis, adding a leavening agent, discharging whey, filling into a module to prepare a curd block, cutting into pieces, carrying out biofilm culturing by pre-acidified starch-monascus purpureus serous fluid, and maturing. The biofilm culturing treatment is carried out on the curd block, so that the good growth of the monascus purpureus can be promoted, the anti-pollution capacity can be enhanced, and the maturing speed of the cheese can be enhanced. According to the preparation method, the monascus purpureus is taken as a second-level leavening agent to prepare the novel mould surface-matured cheese, the cheese has much more nutritional ingredients and a peculiar flavor compared with conventional cheese, and is flexible and full of milk fragrance, the pungent odor, such as piquancy, of the conventional mould matured cheese can be reduced, and the cheese provided by the invention is uniform in texture and proper in hardness.

The invention discloses a preparation method and a product of cheese by using monascus sp. The method comprises the steps of firstly, performing sterilization to raw milk, cooling the raw milk, so as to obtain treated milk, inoculating lactic acid bacteria starter to the milk to ferment the milk till pH is 6.0 to 6.5, and then adding chymosin to perform clabbering for 30 to 40min, so as to obtain curdled milk, secondly, cutting the curdled milk obtained in the first step into blocks, stirring the curdled milk to remove whey, then adding salt, uniformly stirring the curdled milk, and then putting the curdled milk into a die, thirdly, pressing or not pressing the curdled milk after the milk is put into the die, overturning the curdled milk for 5 to 10 times in the frequency of one time per 15-30 minutes, and standing the curdled milk, so as to further remove the whey, and fourthly, cutting the curdled milk into curdled milk blocks, spraying or coating a mixture of monascus sp. fermenting liquor and acidified rice paste on surfaces of the curdled milk blocks, putting the curdled milk blocks into a container, and curing the curdled milk blocks, so as to obtain the cheese by using monascus sp. The cheese by using monascus sp. belongs to natural mould cured cheese, and the method effectively improves the texture and the flavour of cheese through monascus purpureus, increases the nutritive value of cheese, is convenient and simple, and is convenient for popularization and application.

The invention discloses a production method of ergosterol. The production method includes the following steps: adding an extracting solvent to a dried Monascus purpureus-fermented sample, extracting by an extraction process to obtain crude extract, eluting the crude extract by column chromatography to obtain primary purified eluent, subjecting the primary purified elution to silica gel thin-layer chromatography, combining eluents with same silica gel thin-layer chromatography results and performing column chromatography again to obtain secondary purified eluent, removing the solvent from the secondary purified eluent, and recrystallizing through petroleum ether to obtain ergosterol. The preparation of ergosterol from Monascus purpureus as material is provided for the first time, crude extract of the sample is extracted first, and an optimal column chromatography eluent is screened then according to distribution conditions and dissolutions in different solvents, so that ergosterol is isolated and purified effectively. The production method of the ergosterol is simple, easy to implement and low in time consumption, the material is easy to obtain and low in cost, and batch production of ergosterol is achieved.

The invention discloses a monascus cheese with the health function and a preparation method of the monascus cheese. The preparation method comprises the following steps: (1) inoculating sterilized raw milk by a lactic acid bacteria starter and a monascus spore liquid under the condition of 28-32 DEG C, adding or not adding red rice flour, and fermenting until the pH value is 6.2-6.4, wherein the monascus refers to a monascus purpureus bacterial strain with the preservation number of CGMCC No.8120; (2) adding chymosin, stirring for 5-10min, and curding for 25-30min so as to obtain curd; (3) cutting the curd and stirring for 15-30min to obtain curd blocks; and (4) removing whey from the curd blocks until the pH value is 5.4-5.8, putting the blocks into a mold for forming, steeping in salt water, overturning at regular time intervals, and cooking to obtain the monascus cheese.

The invention provides a method for preparing a natural antioxidative food additive. The method is characterized by comprising the following steps that: wine Hanseniaspora uvarum, monascus purpureus, Acetobacter pasteurianus and Lactobacillus bulgaricus are cultured on a respective culture medium by an eggplant shaped flask, and are inoculated into LB culture fluid to be fermented and concentrated to obtain the natural antioxidative food additive. The natural antioxidative food additive does not have organic solvent residual, has complete and stable antioxidation capability.

The present invention relates to a method for producing biological feed by utilizing spent dregs produced from vinegar plant and adopting monascus mould. Said method includes the following steps: (a), firstly, making monascus mould original seed undergo the process of ampliate propagation by means of test tube, then making liquid culture to obtain seed mould; (b), using (by wt%) 80-87% of spent dregs produced by utilizing black wheat to make vinegar and 13-20% of wheat bran and uniformly mixing them to obtain their mixed material; (c), inoculating the monascus seed mould onto the above-mentioned mixed material; (d), making fermentation for 6-8 days, and its fermentation temperature is 30-35deg.C; and (e), finally, drying the fermented wet feed and pulverizing so as to obtain the invented biological feed.

The invention relates to a Monascus purpureus strain, and a fermentation product and a fermentation method thereof. The Monascus purpureus has a strain number of ZX26 and an accession number of CGMCCNO. 15992, and has the advantages of high lovastatin yield, low citrinin synthesis amount, compliance with food safety standards and good genetic stability. The fermentation product comprises myceliaproduced by fermentation and a fermented product lovastatin, and has the advantages of high lovastatin content, low citrinin content, compliance with food safety standards and high nutritional and health-care value. The method comprises a step of inoculating the seed solution of the Monascus purpureus strain into a fermentation medium for oscillating fermentation culture. The fermentation method is simple in operation, low in cost, and convenient for large-scale production. Furthermore, after the fermentation method is optimized, the ability of the Monascus purpureus strain in producing lovastatin can be greatly enhanced.

The invention provides a method for modifying bean residue by using Monascus purpureus Went. The method comprises: (1) strain activation: inoculating a Monascus purpureus Went strain being subjected to slope storage and producing red pigment into a sterilized PDA culture medium to obtain an activated strain; (2) seed liquid preparation: inoculating the activated strain into a sterilized liquid PDA culture medium, carrying out shake cultivation for 4-6 days at a temperature of 27-30 DEG C to obtain a seed liquid; and (3) fermentation: inoculating the seed liquid into treated bean residue, placing into a shaker, and culturing to obtain a bean residue fermentation broth. According to the present invention, the Monascus purpureus Went producing red pigment is adopted as the fermentation strain to ferment a large amount of the waste soybean processing by-product bean residue, such that the red pigment content is greatly increased compared to the unfermented bean residue, the color scale is significantly improved, the soluble dietary fiber content is increased by nearly twice, the shelf life is easily prolonged and the color of the processed food can be improved by increasing the red pigment, and the nutritional value of the bean residue is substantially increased.

The invention belongs to the field of biotechnology microorganisms, and relates to a monascus purpureus M-24 bacterial strain for producing Monacolin K by virtue of liquid fermentation, as well as application and a preparation method of the bacterial strain. The Monascus purpureus M-24 bacterial strain is preserved at the China Center for Type Culture Collection; the preservation number is CCTCC NO:M2014414; the preservation date is September 14, 2014; the monascus purpureus M-24 bacterial strain has excellent characters of high production of Monacolin K, high growth speed, high sporulation quantity and the like. After liquid fermentation of a culture medium and optimization of fermentation conditions, the yield of the Monacolin K can reach 170mg / L to 210mg / L.

The present invention relates to a preparation method of liquid fermentum rubrum for brewing. The method comprises: adopting a 12 DEG Bx malt wort, a 14 DEG Bx rice koji juice and a Monascus purpureus Went secondary seed liquid as first feeding fermentation main raw materials to ferment for 24 h, and then adding a 14 DEG Bx rice koji juice, an Aspergillus niger spore suspension and a yeast suspension to carry out first material supplement fermentation and second material supplement fermentation so as to obtain the liquid fermentum rubrum for mature brewing. According to the present invention, the liquid fermentum rubrum used for the mature brewing and obtained through the method is a thick red liquid; the microscopic examination results show that the liquid fermentum rubrum has the Monascus purpureus Went, the Aspergillus niger hypha is robust, more than or equal to 10<5> of the yeast cells exist in each visual field, and almost no miscellaneous bacteria exists; the liquid fermentum rubrum for the brewing has characteristics of high liquefying ability, high saccharification ability and high fermentation ability; and after the normal mature liquid brewing fermentum rubrum is cultured, the acidity is 2.2-3.2 g / L, and the fermented alcohol odor and mould odor compound odor is provided.

The invention discloses monascus purpureus and application thereof to food production. The monascus purpureus is preserved in the general microbial center of the China Committee for Culture Collection of Microorganisms, and the preservation number of the monascus purpureus is CGMCC No.11319. The monascus purpureus does not generate citrinin at all, can generate natural monascorubin, has a high color value and can be used for milk product preparation or other food processing technologies.

The invention discloses a production method for red yeast rice with low citrinin. The red yeast rice with low citrinin is made by using monascus purpureus fermented rice. The method comprises the following processing steps that (1) cleaned rice is immersed in water with a citrinin inhibitor added therein; (2) the immersed rice is transferred into ventilated culture after the processes of water draining, rice steaming, cooling, inoculating and trick layer culturing, wherein the water content of the material is maintained within 50 wt%-70 wt% by complementally adding water during the ventilated culture, and a metal chelating agent is added in the complementally-added water; and that (3) the red yeast rice with low citrinin is obtained by adding an oxidizing agent in the material to remove the citrinin from the red yeast rice before the ventilated culture is finished and drying discharged materials after the ventilated culture is finished. The synthesis of the citrinin can be controlled by adding the citrinin inhibitor in rice water, controlling the water content of the culture, adding the metal chelating agent in the complementary water, and the like; and the red yeast rice with low citrinin can be obtained by further removing the citrinin through the oxidizing agent at a late period of the fermentation.

The present invention provides a preparation method of lipid lowering monascus purpureus powder. The method comprises the steps of liquid seed preparing, solid fermentation medium preparing, fermentation culturing, drying and crushing. At the same time, the lipid lowering monascus purpureus powder contains two lipid-lowering ingredients of Monacolin k and phytosterol. In a fermentation for 18 days, content of the Monacolin k is up to 15.9 mg / g and content of the phytosterol is up to 11.3 mg / g, and content of citrinin is in line with safety standards. The lipid lowering monascus purpureus powder is simple in preparation method, free of rice soaking, rice steaming and water spraying processes, low in costs, short in fermentation period, low in risks of micro-organism infections, and suitable to be used as raw materials for health-care food or medicines.