CN101912424A - Preparation method of red yeast rice containing Bacillus natto - Google Patents
Preparation method of red yeast rice containing Bacillus natto Download PDFInfo
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- CN101912424A CN101912424A CN2010102185004A CN201010218500A CN101912424A CN 101912424 A CN101912424 A CN 101912424A CN 2010102185004 A CN2010102185004 A CN 2010102185004A CN 201010218500 A CN201010218500 A CN 201010218500A CN 101912424 A CN101912424 A CN 101912424A
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- bacillus natto
- monascus
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- monas cuspurpureus
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- 244000063299 Bacillus subtilis Species 0.000 title claims abstract description 100
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- 238000002360 preparation method Methods 0.000 title abstract 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 47
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 29
- 239000007787 solid Substances 0.000 claims abstract description 23
- 108010073682 nattokinase Proteins 0.000 claims abstract description 19
- 238000011081 inoculation Methods 0.000 claims abstract description 18
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- 238000012258 culturing Methods 0.000 abstract 3
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- 239000008103 glucose Substances 0.000 description 8
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- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 5
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- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical compound CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 description 2
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Abstract
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.
Description
Technical field
The invention belongs to the manufacturing field of medicine or health food, particularly relate to a kind of method for manufacturing Monascus that Monacolin K, nattokinase isoreactivity material also contain Bacillus natto that contains simultaneously.
Background technology
Monascus anka Nakazawa et sato (Monascus spp.) is the important microbial resources of China, in the use history of the existing more than one thousand years of China, is widely used in the production of food fermentation agent, food color and drug matching.Monascus anka Nakazawa et sato can produce multiple metabolite with physiologically active during the fermentation: as monascorubin, Monacolin class material, γ-An Jidingsuan and multiple enzyme.From 1979, Japanese scholar found to have had since the Monacolin K of lipid-lowering effect in the fermentation liquid of Monas cuspurpureus Went.The product of the Monas cuspurpureus Went ancients of this Chinese nation wisdom crystallization just begins to become the focus of international biological field academic research.This industrialized development that has promoted Monas cuspurpureus Went from another aspect again is with universal.Now, the functional Monascus that our country produces is on sale in Europe, America, and a plurality of countries and regions, Africa or the like, effect that it is remarkable and extremely low side effect just are being subjected to liking of more and more national consumer.
From blood fat reducing, about the functional Monascus lipid-lowering effect, animal experiment and the clinical trial by China, the U.S., Germany, Norway or the like many countries confirmed to the research of functional Monascus.But result of study in recent years shows, the effect of functional Monascus not only is confined to blood fat reducing, aspect the control cardiovascular and cerebrovascular disease, functional Monascus in anticancer, antioxidation, resisting fatigue, blood pressure lowering, anti-inflammatory, prevent and treat aspect such as osteoporosis pretty good performance also arranged.
Natto is to utilize Bacillus natto at a kind of fermented food that the Semen sojae atricolor top fermentation obtains, and is subjected to liking of japanese people deeply in Japan.Semen Sojae Preparatum with China are the same, and natto has had the history of more than one thousand years.Japanese professor physiology in 1987 must see that the doctor of foreign firm finds nattokinase from natto, and after confirming that nattokinase has good thrombus effect, natto gains considerable fame especially.Nattokinase is a kind of serine protease that Bacillus natto produces in the process of fermentation, studies show that, nattokinase can effectively be removed the thrombosis in the blood of human body, and hypertension, aging, apoplexy, muscle spasm and cardiovascular and cerebrovascular disease also there is better curative effect, and have no side effect, so nattokinase is developed to the health food of middle-aged and elderly people by numerous companies.Except nattokinase, Bacillus natto also produces a lot of other materials such as vitamin K, protease, polypeptide or the like in the process of fermenting, and these materials all help health.In addition, Bacillus natto itself also has good effect as a kind of probiotic bacteria to the conditioning human body intestinal canal.
Natto and Monas cuspurpureus Went all have good effect to the middle-aged and elderly people cardiovascular and cerebrovascular vessel, but they have the different separately mechanism of action again respectively, this means if with the two combination, can obtain the effect of better prevention and treatment cardiovascular and cerebrovascular disease.As publication number is that the Chinese patent application of CN101664184A discloses a kind of blood fat reducing health products and manufacture method thereof, is that Monas cuspurpureus Went and natto are made up the health food of making, and still, it is simply Monas cuspurpureus Went and two kinds of raw materials of natto to be mixed.At present, utilize the ferment in second time technology, the method that organically combines of Monas cuspurpureus Went and natto is not appeared in the newspapers as yet.
Summary of the invention
To middle-aged and elderly people " three-hypers ", admitted by people by and the favorable effects of chronic senile disease such as osteoporosis with it for Monas cuspurpureus Went.Bacillus natto is as a kind of probiotics, and the effect of aspects such as its conditioning human body intestinal canal is also confirmed by numerous tests.How the two is organically combined, when obtaining the Monas cuspurpureus Went curative effect, replenish Bacillus natto cheaply, reaching better health effect is the problem to be solved in the present invention.
The invention provides a kind of method for manufacturing Monascus that contains Bacillus natto, by the ferment in second time technology, formerly inoculate under the situation that the Monascus anka Nakazawa et sato strain ferments, after carrying out deactivation, insert the Bacillus natto strain again and carry out ferment in second time, carry out drying at last, acquisition contains the Monas cuspurpureus Went of Bacillus natto, the inventor finds that active substance Monacolin K is the situation of evaluation index in Monas cuspurpureus Went, behind the inoculation Bacillus natto strain, to the not influence of Monacolin K content, and in the Monas cuspurpureus Went that obtains, the quantity of Bacillus natto with dry weight basis all 1 * 10
8Individual/more than the gram, and nattokinase enzyme work 〉=2000U and Monacolin K 〉=4.0mg/g.
The technical solution used in the present invention is:
A kind of method for manufacturing Monascus that contains Bacillus natto comprises:
Solid medium is after sterilization treatment, inoculation Monascus anka Nakazawa et sato strain ferments, make inactivation treatment after the fermentation ends, inoculate the Bacillus natto strain then and carry out ferment in second time, after ferment in second time finishes again drying handle the Monas cuspurpureus Went that obtains containing Bacillus natto, wherein, described inoculation Monascus anka Nakazawa et sato strain fermentation is: inoculum concentration 5-25 %(v/w, be envelope-bulk to weight ratio), cultivated 3-5 days down for 30-35 ℃, change 20-24 ℃ then over to and cultivated 10-30 days down; Inoculation Bacillus natto strain carries out ferment in second time and is: inoculum concentration 5-10%(v/w, i.e. envelope-bulk to weight ratio), cultivated 2-3 days down for 35-37 ℃.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described Monascus anka Nakazawa et sato is selected from Monascus purpureus (Monascus purpureus), Monascus anka (Monascus anka), feathering Monascus anka Nakazawa et sato (Monascus pilosus) or Monasucs ruber (Monasucs ruber).
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described Bacillus natto strain is bacillus subtilis (Bacillus subtilis), can buy by market and obtain, also can from the food that contains Bacillus natto, separate acquisition by state of the art, such as Huang Zhanwang etc. in " separation of Bacillus natto and Antibacterial Property " literary composition reported method (referring to food science and technology, 2003 the tenth first phases), again or reported method (referring to chemistry and biological engineering, 2008 years the tenth phases 25 volume) in " separation of Bacillus natto and Optimizing Conditions of Fermentation thereof " literary composition such as Zhang Yanli.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described solid medium mainly is as solid state substrate with at least a arbitrary composition in Semen sojae atricolor (being Semen Glycines) and rice, wheat bran or the Testa oryzae, Semen sojae atricolor proportion 〉=50% in the described solid state substrate, the water content that adds nutritional solution adjustment solid medium is 30-50%, comprise the needed nitrogenous source of growth of microorganism, carbon source, vitamin and trace element in the nutritional solution, the technical staff selects for use conventional nutritional solution to get final product according to the record of prior art.Semen sojae atricolor can coarse pulverization be handled the back use, to exclude the film on Semen sojae atricolor surface, adopts commercially available Roughpulverizer to do the coarse pulverization processing and gets final product.Rice is generally pulverized the back and is crossed the use of 20 mesh sieves.Semen sojae atricolor among the present invention generally need can make the moisture of solid state substrate and nutrient substance distribution more even with re-using after the nutritional solution immersion treatment like this, is more conducive to fermentation.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described Monascus anka Nakazawa et sato strain is the liquid strain of Monas cuspurpureus Went that obtains after spreading cultivation through liquid strain.So both can obtain enough Monas cuspurpureus Went strains, help shortening fermentation time, can keep the skin wet to solid medium again.The various carbon sources, nitrogenous source, little living element and the trace element that comprise the Monascus anka Nakazawa et sato growth in the described liquid culture medium.Those skilled in the art according to prior art not needs pay creative work, select for use general liquid culture medium all can realize purpose of the present invention.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described Bacillus natto strain is the liquid strain of Bacillus natto that obtains after spreading cultivation through liquid strain.So both can obtain enough Bacillus natto strains, help shortening fermentation time, can keep the skin wet to solid medium again.The various carbon sources, nitrogenous source, little living element and the trace element that comprise the Bacillus natto growth in the described liquid culture medium.Those skilled in the art according to prior art not needs pay creative work, select for use general liquid culture medium all can realize purpose of the present invention.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, described ferment in second time finishes the temperature of after drying processing below 50 ℃, and preferred lyophilisation can guarantee the survival of Bacillus natto like this.Described lyophilisation adopts the general freezer dryer in this area to get final product, and temperature is controlled between-50～-10 ℃, and vacuum degree control is between 1.3～13 handkerchiefs.
As preferred version, according to the method for manufacturing Monascus that contains Bacillus natto of the present invention, wherein, Bacillus natto quantity is greater than 1 * 10 in the described Monas cuspurpureus Went that contains Bacillus natto
8Individual/the g(dry weight), also contain simultaneously Monacolin K(〉=4.0mg/g), nattokinase (〉=2000U) isoreactivity material in the monascus product, therefore the Monas cuspurpureus Went dry powder that contains Bacillus natto of gained of the present invention can be used as medicine or the health food raw material with adjusting intestinal and blood fat reducing.
The present invention has the following advantages:
The present invention with active substance Monacolin K in the Monas cuspurpureus Went as the situation of evaluation index, behind the inoculation Bacillus natto strain, to the not influence of Monacolin K content, and the Bacillus natto strain can be on through the substrate behind the red koji fermentation well-grown, in the monascus product of acquisition with the quantity of the Bacillus natto of dry weight basis all 1 * 10
8Individual/as more than the gram, also to obtain the nattokinase isoreactivity material of enzyme work 〉=2000U simultaneously in the monascus product.
Another advantage of the present invention is not add under the situation of any facilities and equipment, only utilizes a Monas cuspurpureus Went production line, just can finish the effect of Monas cuspurpureus Went and two production lines of Bacillus natto, has saved production cost greatly.
The specific embodiment
Below in conjunction with embodiment, be described more specifically content of the present invention.Should be appreciated that enforcement of the present invention is not limited to the following examples, all will fall into protection domain of the present invention any pro forma accommodation and/or the change that the present invention made.
In the present invention, if not refer in particular to, all part, percentage ratios are unit of weight, and all equipment and raw material etc. all can be buied from market or the industry is commonly used.Method among the following embodiment if no special instructions, is the conventional method of this area.
Description of equipment:
The LZG frozen vacuum dryer, Changzhou section dragon drying machinery equipment company limited.
Embodiment 1:
The liquid state of Monascus anka (Monasucs anka) is cultivated:
Liquid culture medium is formed (percentage by weight): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL loading amount 250mL cultivates liquid state then based on 121 ℃ of sterilizations 20 minutes down, to be cooled to 40 ℃ down after, the Monas cuspurpureus Went Monas cuspurpureus Went spore that inoculation elutes from the inclined-plane is greater than 10
8The Monas cuspurpureus Went spore suspension 15mL of individual/mL plants as Monas cuspurpureus Went is liquid behind the cultivation 72h down with 180r/min in 32 ℃ then.
The liquid state of bacillus subtilis (Bacillus subtilis) is cultivated:
Liquid culture medium is formed (percentage by weight): glucose 2%, sucrose 2%, soy peptone 2%, beef extract 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL triangular flask loading amount is 200mL, then liquid state is cultivated based on 121 ℃ and sterilized 20 minutes down, to be cooled after 40 ℃ times, bacillus subtilis strain 3 rings of 48h have been cultivated with inoculating loop from Nutrient agar inoculation, the liquid kind of using as ferment in second time after under 37 ℃ and 160r/min, cultivating 48h then of Bacillus natto.
Take by weighing the Semen Glycines 600g of coarse pulverization, be immersed in (soybean protein-containing peptone 20g/L in the nutritional solution, beef extract 20g/L, sucrose 20g/L) suction is 4 hours, drained after the taking-up 1 hour, the rice meal 200g and the wheat bran 200g that added 20 mesh sieves then stir, adding nutritional solution, to adjust its water content be 40% to obtain solid medium, and in the 500mL vial of then solid medium being packed into, every bottled amount is 200g, then sterilized 45 minutes down at 121 ℃, to be cooled after 40 ℃ times, the liquid 20ml that plants of the above-mentioned Monas cuspurpureus Went of every bottle graft kind is after shaking up, place 32 ℃ to cultivate 3 days down, change 22 ℃ of following cultivations after 18 days then over to,, take out to be cooled after 40 ℃ times again 121 ℃ of following deactivations 5 minutes, every bottle graft kind is gone into the liquid 15ml of kind of above-mentioned Bacillus natto, places 37 ℃ of bottom fermentations to cultivate 50 hours.After the fermentation ends, lyophilisation is handled and is obtained monascus product, and after measured, Bacillus natto thalline quantity is 1 * 10 in the monascus product
9Individual/the g(dry weight), the nattokinase enzyme is lived and is 2200U, and Monacolin K content is 6.57mg/g.And the monascus product of not inoculating Bacillus subtilis strain after measured, and its Monacolin K content is 6.48mg/g.
Embodiment 2
The liquid state of Monascus purpureus (Monasucs purpureus) is cultivated:
The composition (percentage by weight) of liquid culture medium: glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL triangular flask loading amount 250mL cultivates liquid state then based on 121 ℃ of following sterilization treatment 20 minutes, to be cooled to 40 ℃ down after, the purple Monas cuspurpureus Went spore that inoculation elutes from the inclined-plane is greater than 10
8The Monas cuspurpureus Went spore suspension 10mL of individual/mL is to plant as Monas cuspurpureus Went is liquid after 32 ℃ and 180r/min cultivate 72h down in temperature then.
The liquid state of bacillus subtilis (Bacillus subtilis) is cultivated: (with embodiment 1).
Take by weighing the Semen Glycines 700g of coarse pulverization, be immersed in (soybean protein-containing peptone 40g/L in the nutritional solution, sucrose 20g/L) suction is 4 hours, drained after the taking-up 1 hour, the rice meal 150g that added 20 mesh sieves then, wheat bran 100g and Testa oryzae 50g stir, adding nutritional solution, to adjust its water content be 40% to obtain solid medium, then solid medium is packed in the 500mL vial, every bottled amount is 200g, and is then 121 ℃ of following sterilizations 45 minutes, to be cooled after 40 ℃ times, the liquid 50ml that plants of the above-mentioned Monas cuspurpureus Went of every bottle graft kind, after shaking up, place 30 ℃ to cultivate 5 days down, change 21 ℃ then over to and cultivate after 22 days down, again 121 ℃ of following deactivations 5 minutes, take out to be cooled to 40 ℃ down after, every bottle graft kind is gone into the liquid 20ml of kind of above-mentioned Bacillus natto, places 35 ℃ of bottom fermentations to cultivate 72 hours.After the fermentation ends, lyophilisation is handled and is obtained monascus product, and after measured, Bacillus natto thalline quantity is 7 * 10 in the monascus product
9Individual/the g(dry weight), the nattokinase enzyme is lived and is 2500U, and Monacolin K content is 10.07mg/g.And the monascus product of not inoculating Bacillus subtilis strain after measured, and its Monacolin K content is 9.93mg/g.
Embodiment 3:
The liquid state of Monasucs ruber (Monasucs ruber) is cultivated:
Liquid culture medium is formed (percentage by weight): glucose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL loading amount 250mL cultivates liquid state then based on 121 ℃ of sterilizations 20 minutes down, to be cooled to 40 ℃ down after, the red Monas cuspurpureus Went spore that inoculation elutes from the inclined-plane is greater than 10
8The Monas cuspurpureus Went spore suspension 10mL of individual/mL plants as Monas cuspurpureus Went is liquid behind the cultivation 72h down with 180r/min in 32 ℃.
The liquid state of bacillus subtilis (Bacillus subtilis) is cultivated: (with embodiment 1).
Take by weighing the Semen Glycines 800g of coarse pulverization, be immersed in (soybean protein-containing peptone 40g/L in the nutritional solution, sucrose 20g/L, glucose 20g/L) suction is 4 hours, drained after the taking-up 1 hour, the rice meal 50g and the Testa oryzae 150g that added 20 mesh sieves then stir, adding nutritional solution, to adjust its water content be 35% to obtain solid medium, and in the 500mL vial of then solid medium being packed into, every bottled amount is 200g, then sterilized 45 minutes down at 121 ℃, to be cooled after 40 ℃ times, the liquid 20ml that plants of the above-mentioned Monas cuspurpureus Went of every bottle graft kind is after shaking up, place 35 ℃ to cultivate 3 days down, change 24 ℃ of following cultivations after 15 days then over to,, take out to be cooled after 40 ℃ times again 121 ℃ of following deactivations 5 minutes, every bottle graft kind is gone into the liquid 10ml of kind of above-mentioned Bacillus natto, places 37 ℃ of bottom fermentations to cultivate 60 hours.After the fermentation ends, lyophilisation is handled and is obtained monascus product, and after measured, Bacillus natto thalline quantity is 5 * 10 in the monascus product
9Individual/the g(dry weight), the nattokinase enzyme is lived and is 2100U, and Monacolin K content is 6.57mg/g.And the monascus product of not inoculating Bacillus subtilis strain after measured, and its Monacolin K content is 6.50mg/g.
Embodiment 4:
The liquid state of feathering Monascus anka Nakazawa et sato (Monasucs pilosus) is cultivated:
Liquid culture medium is formed (percentage by weight): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, soy peptone 2%, MgSO
4, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL loading amount 250mL cultivates liquid state then based on 121 ℃ of sterilizations 20 minutes down, be cooled to 40 ℃ down after, the feathering Monas cuspurpureus Went spore that inoculation elutes from the inclined-plane is greater than 10
8The Monas cuspurpureus Went spore suspension 20mL of individual/mL plants as Monas cuspurpureus Went is liquid behind the cultivation 72h down with 180r/min in 32 ℃.
The liquid state of bacillus subtilis (Bacillus subtilis) is cultivated: (with embodiment 1).
Take by weighing the Semen Glycines 1000g of coarse pulverization, be immersed in (soybean protein-containing peptone 40g/L in the nutritional solution, sucrose 20g/L, glucose 20g/L) suction is 4 hours, drained after the taking-up 3 hours, adding nutritional solution, to adjust its water content be 30% to obtain solid medium, then solid medium is packed in the 500mL vial, every bottled amount is 200g, and is then 121 ℃ of following sterilizations 45 minutes, to be cooled after 40 ℃ times, the liquid 10ml that plants of the above-mentioned Monas cuspurpureus Went of every bottle graft kind, after shaking up, place 32 ℃ to cultivate 3 days down, change 20 ℃ then over to and cultivate after 30 days down, again 121 ℃ of following deactivations 5 minutes, take out to be cooled to 40 ℃ down after, every bottle graft kind is gone into the liquid 20ml of kind of above-mentioned Bacillus natto, places 37 ℃ of bottom fermentations to cultivate 72 hours.After the fermentation ends, dry under 50 ℃, obtain monascus product, after measured, Bacillus natto thalline quantity is 3 * 10 in the monascus product
9Individual/the g(dry weight), the nattokinase enzyme is lived and is 2700U, and Monacolin K content is 4.32mg/g.And the monascus product of not inoculating Bacillus subtilis strain after measured, and its Monacolin K content is 4.25mg/g.
Embodiment 5
The liquid state of Monascus anka (Monasucs anka) is cultivated:
Liquid culture medium is formed (percentage by weight): glucose 2%, sucrose 2%, rice meal 1%, analysis for soybean powder 1%, MgSO
40.1%, ZnSO
40.1%, KH
2PO
40.2%, surplus is a distilled water, the pH value nature.500mL loading amount 250mL cultivates liquid state then based on 121 ℃ of sterilizations 20 minutes down, to be cooled to 40 ℃ down after, the Monas cuspurpureus Went Monas cuspurpureus Went spore that inoculation elutes from the inclined-plane is greater than 10
8The Monas cuspurpureus Went spore suspension 15mL of individual/mL plants as Monas cuspurpureus Went is liquid behind the cultivation 72h down with 180r/min in 32 ℃ then.
The liquid state of bacillus subtilis (Bacillus subtilis) is cultivated: (with embodiment 1).
Take by weighing the Semen Glycines 500g of coarse pulverization, be immersed in (soybean protein-containing peptone 20g/L in the nutritional solution, beef extract 20g/L, sucrose 20g/L) suction is 4 hours, drained after the taking-up 1 hour, the rice meal 200g that added 20 mesh sieves then, Testa oryzae 100g and wheat bran 200g stir, adding nutritional solution, to adjust its water content be 50% to obtain solid medium, and in the 500mL vial of then solid medium being packed into, every bottled amount is 200g, then sterilized 45 minutes down at 121 ℃, to be cooled after 40 ℃ times, the liquid 10ml that plants of the above-mentioned Monas cuspurpureus Went of every bottle graft kind is after shaking up, place 35 ℃ to cultivate 3 days down, change 24 ℃ of following cultivations after 10 days then over to,, take out to be cooled after 40 ℃ times again 121 ℃ of following deactivations 5 minutes, every bottle graft kind is gone into the liquid 10ml of kind of above-mentioned Bacillus natto, places 37 ℃ of bottom fermentations to cultivate 60 hours.After the fermentation ends, lyophilisation is handled and is obtained monascus product, and after measured, Bacillus natto thalline quantity is 6 * 10 in the monascus product
8Individual/the g(dry weight), the nattokinase enzyme is lived and is 2100U, and Monacolin K content is 4.17mg/g.And the monascus product of not inoculating Bacillus subtilis strain after measured, and its Monacolin K content is 4.13mg/g.
Industrial applicibility
As the situation of evaluation index, behind the inoculation Bacillus natto, to the not influence of Monacolin K content, and in the Monas cuspurpureus Went that obtains, the quantity of Bacillus natto is all 1 * 10 with active substance Monacolin K in the Monas cuspurpureus Went in the present invention
8Individual/more than the gram (dry weight), nattokinase enzyme work 〉=2000U, Monacolin K content 〉=4.0mg/g.Therefore the Monas cuspurpureus Went that contains Bacillus natto, nattokinase and Monas cuspurpureus Went active component of gained of the present invention can be used as medicine or the health food raw material with adjusting intestinal and blood fat reducing.Of the present invention under the situation of not adding any facilities and equipment, only utilize a Monas cuspurpureus Went production line, just can finish the effect of Monas cuspurpureus Went and two production lines of Bacillus natto, can save production cost greatly.
Although the inventor has done comparatively detailed elaboration to technical scheme of the present invention and has enumerated, be to be understood that, for the those skilled in the art in this area, the foregoing description is modified or flexible or to adopt the replacement scheme that is equal to be obvious, the essence that all can not break away from spirit of the present invention, the term that occurs among the present invention is used for can not being construed as limiting the invention the elaboration of technical solution of the present invention and understanding.
Claims (9)
1. method for manufacturing Monascus that contains Bacillus natto comprises:
Solid medium is after sterilization treatment, inoculation Monascus anka Nakazawa et sato strain ferments, make inactivation treatment after the fermentation ends, inoculate the Bacillus natto strain then and carry out ferment in second time, after ferment in second time finishes again drying handle the Monas cuspurpureus Went that obtains containing Bacillus natto, wherein, described inoculation Monascus anka Nakazawa et sato strain fermentation is: inoculum concentration 5-25% (v/w), cultivated 3-5 days down for 30-35 ℃, change 20-24 ℃ then over to and cultivated 10-30 days down; Inoculation Bacillus natto strain carries out ferment in second time and is: inoculum concentration 5-10% (v/w), cultivated 2-3 days down for 35-37 ℃.
2. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described Monascus anka Nakazawa et sato strain is selected from Monascus purpureus, Monascus anka, feathering Monascus anka Nakazawa et sato or Monasucs ruber.
3. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described Bacillus natto strain is a bacillus subtilis.
4. the method for manufacturing Monascus that contains Bacillus natto according to claim 1, it is characterized in that, described solid medium mainly is as solid state substrate with at least a arbitrary composition in Semen sojae atricolor and rice, wheat bran or the Testa oryzae, Semen sojae atricolor proportion 〉=50% in the described solid state substrate, it is 30-50% that the adding nutritional solution is adjusted its water content.
5. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described Monascus anka Nakazawa et sato strain is the liquid strain of Monas cuspurpureus Went that obtains after spreading cultivation through liquid strain.
6. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described Bacillus natto strain is the liquid strain of Bacillus natto that obtains after spreading cultivation through liquid strain.
7. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described ferment in second time finishes the temperature of after drying processing below 50 ℃.
8. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, described ferment in second time finishes after drying and handles the employing lyophilisation.
9. the method for manufacturing Monascus that contains Bacillus natto according to claim 1 is characterized in that, in the described Monas cuspurpureus Went that contains Bacillus natto with Bacillus natto quantity 〉=1 * 10 of dry weight basis
8Individual/g, nattokinase enzyme work 〉=2000U, Monacolin K 〉=4.0mg/g.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154121A (en) * | 2011-01-14 | 2011-08-17 | 杭州千岛湖星遥实业有限公司 | Method for preparing Cordyceps militaris Monascus spp. |
| CN104651285A (en) * | 2015-03-13 | 2015-05-27 | 山东省科学院中日友好生物技术研究中心 | Preparation method and application of red rice bacillus natto powder and microcapsule preparation of red rice bacillus natto powder |
| CN108719991A (en) * | 2018-06-07 | 2018-11-02 | 南京工业大学 | A method of preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water |
| CN112841657A (en) * | 2021-02-04 | 2021-05-28 | 乐文堂(青岛)大健康产业集团有限公司 | Multi-strain composite freeze-dried powder and preparation process thereof |
| CN112870252A (en) * | 2021-03-22 | 2021-06-01 | 天津市宝恒生物科技有限公司 | Biological fermentation composition with anticancer effect and preparation method and application thereof |
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| CN1207902A (en) * | 1997-08-13 | 1999-02-17 | 北京大学 | Antilipemic monascus and its preparation |
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| CN1207902A (en) * | 1997-08-13 | 1999-02-17 | 北京大学 | Antilipemic monascus and its preparation |
| CN101386827A (en) * | 2008-10-30 | 2009-03-18 | 张培举 | Method for producing inocula for livestock and poultry by multi-thalli mixed liquid |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154121A (en) * | 2011-01-14 | 2011-08-17 | 杭州千岛湖星遥实业有限公司 | Method for preparing Cordyceps militaris Monascus spp. |
| CN104651285A (en) * | 2015-03-13 | 2015-05-27 | 山东省科学院中日友好生物技术研究中心 | Preparation method and application of red rice bacillus natto powder and microcapsule preparation of red rice bacillus natto powder |
| CN108719991A (en) * | 2018-06-07 | 2018-11-02 | 南京工业大学 | A method of preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water |
| CN112841657A (en) * | 2021-02-04 | 2021-05-28 | 乐文堂(青岛)大健康产业集团有限公司 | Multi-strain composite freeze-dried powder and preparation process thereof |
| CN112870252A (en) * | 2021-03-22 | 2021-06-01 | 天津市宝恒生物科技有限公司 | Biological fermentation composition with anticancer effect and preparation method and application thereof |
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