CN103468580A - Monascus sp. and application thereof - Google Patents
Monascus sp. and application thereof Download PDFInfo
- Publication number
- CN103468580A CN103468580A CN2013103428204A CN201310342820A CN103468580A CN 103468580 A CN103468580 A CN 103468580A CN 2013103428204 A CN2013103428204 A CN 2013103428204A CN 201310342820 A CN201310342820 A CN 201310342820A CN 103468580 A CN103468580 A CN 103468580A
- Authority
- CN
- China
- Prior art keywords
- monascus
- cheese
- strain
- mould
- monacus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a strain of Monascus sp., wherein the preservation number is CGMCC No.7603. The Monascus sp. can produce nature monascus pigment so as to be safely used in the food processing industry. The Monascus sp. is preserved in the China general microbiological culture collection center (CGMCC) in May 8, 2013.
Description
Technical field
The present invention relates to strain monascus strain and an application thereof.
Background technology
Monascus (Monascus) is one of China useful fungi of being applied to the earliest food-processing, its tunning red colouring agent for food, also used as a Chinese medicine is called red song ancient times, originates from China, and applicating history is long, mainly concentrating on traditional distiller's yeast, vinegar processed, the field such as painted, is the tradition material of dietotherapeutic.Monascus can produce a large amount of monascorubins, due to the safe reliability of monascorubin, therefore is widely used as food colorant.In recent years, also find in red colouring agent for food, also used as a Chinese medicine to contain the several functions composition, as Monacolin-K, ergosterol, γ-aminobutyric acid, natural phytohormone etc., therefore there is high nutrition, health care and pharmaceutical use.Modern science man result of study also shows, red colouring agent for food, also used as a Chinese medicine has the effects such as the blood cholesterol of reduction, hypoglycemic, hypotensive and anti-cancer.
Usually mould cheese is mainly white mould cheese and bleu cheese, as blue cheese (Blue Brie) in toll bar Pei Er cheese (Camembert) and cloth.Up to the present, also rarely has the research for the preparation of cheese by monascus ruber.Therefore, it will be a new research field that the application monascus is produced cheese, Monascouruarin can be given the color and luster that cheese is new, to break the boundary of people to traditional mould cheese Color Cognition, give the nutritive value that cheese is higher simultaneously, in addition, monascus can effectively improve in cheese due to ketone and fatty acid ratio too high bring be difficult for the local flavor that allows people accept.
But up to the present, also be not successfully applied to the report of the monascus strain of producing cheese, this present situation urgently changes.
Summary of the invention
Technical problem to be solved by this invention is to there is no for current this area the present situation that is successfully applied to the monascus strain of producing cheese, and strain monascus strain and an application thereof is provided.Monascus of the present invention (Monacus sp.) GL-1 bacterial strain is to be isolated from the red kojic rice powder in Wuhan, China Hubei, can produce natural monascorubin, this strain monascus ruber has been preserved in Chinese common micro-organisms culture presevation administrative center, preserving number is CGMCC No.7603, is not applied to the report in cheese at present.The present patent application people uses it for and prepares cheese, has obtained extraordinary effect, and it has positive contribution to outward appearance, matter structure and the mouthfeel of improving cheese.
One of technical scheme provided by the invention is: a strain monascus (Monacus sp.) bacterial strain, its preserving number is CGMCC No.7603.
Monascus strain of the present invention is separated and obtains first from the red kojic rice powder in Wuhan, China Hubei by the present patent application people, can produce natural monascorubin, can apply to safely food-processing industry.Monascus strain of the present invention has been preserved in Chinese common micro-organisms culture presevation administrative center (CGMCC), called after Monacus sp.GL-1 on May 8th, 2013.
Monascus strain of the present invention is after 24h cultivates, and bacterium colony just is white smoke, and ramp afterwards is red-purple after 3d, and bacterium colony is large and tight.Mycelia has the tabula multinuclear, and branch is very numerous, and conidium and gives birth on mycelia and branch top thereof, single giving birth to or chaining, and cleistothecium is spherical in shape, and handle is arranged, and more than 10 spherical ascus inside arranged, and thecaspore is arranged in ascus, and its morphological specificity meets the feature of monascus.
Two of technical scheme provided by the invention is: the application of the monascus strain that aforementioned preserving number is CGMCC No.7603 in preparing cheese.
It will be appreciated by those skilled in the art that this bacterial strain equally can be for other food processing technologies except preparing cheese.
Agents useful for same of the present invention and raw material except special instruction, equal commercially available obtaining.
Positive progressive effect of the present invention is: the invention discloses the new monascus strain of a strain, it is monascus (Monacus sp.) the GL-1 bacterial strain that preserving number is CGMCC No.7603, and it can be used for preparing in cheese or other food processing technology.The cheese that utilizes monascus strain preparation of the present invention and obtain compares to traditional cheese and has new characteristics on color and profile, and than traditional mould cheese, certain improvement is being arranged aspect local flavor and quality, broken traditional curing thinking about the monascus application simultaneously, given mould cheese new product performance, made the human consumer break through the understanding to conventional cheese.
biomaterial preservation information
Monascus provided by the invention (Monascus sp.) GL-1 bacterial strain, on May 8th, 2013, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101.The deposit number of this bacterial strain is: CGMCC No.7603.
embodiment
Mode below by embodiment further illustrates the present invention, but does not therefore limit the present invention among described scope of embodiments.The experimental technique of unreceipted actual conditions in the following example, according to ordinary method and condition, or select according to catalogue.
In following embodiment, the source of part reagent or raw material is as follows:
Starter: R-704, Ke Hansen company limited product;
Rennin: comprise calf stomach rennin and microbial rennet, Ke Hansen company limited product (Fromase750XLG);
If no special instructions, being conventional commercially available approach can obtain for all the other reagent or raw material.
Separation and the preservation of embodiment 1 bacterial strain
Sample source: the red kojic rice powder in Wuhan, China Hubei.
Medium component: potato is soaked powder 6g/L, glucose 20g/L.
Plant and instrument: high-pressure sterilizing pot, constant incubator, Bechtop.
Purification procedures following (adopting the dilution spread flat band method):
(1) configuration solid medium (comprising solid culture ware and test tube slant): potato is soaked powder 6g/L, glucose 20g/L, agar 20g/L, pH value 5.6 ± 0.2(25 ℃).
(2) dilute sample: adopt sterilized water to carry out gradient dilution to sample, be diluted to respectively 10
-4, 10
-6with 10
-8.
(3) coating is cultivated: get each extent of dilution 0.5ml sample and join in the solid medium flat board, be coated with.Evenly after coating, in 32-34 ℃, in constant incubator, cultivate 5-6 days.
(4) purifying is cultivated: choose red purer, growth rapidly, the healthy and strong bacterial strain of thalline transfers on the test tube slant substratum, further to its purifying, then, through repeated multiple times separation, purifying, finally obtains 1 strain bacterial strain, numbering GL-1.
Identification by morphological characters: observe by cultivation, cultivate bacterium colony through 24h and just be white smoke, ramp afterwards, be red-purple after 3d, and bacterium colony is large and tight.Mycelia has the tabula multinuclear, and branch is very numerous, and conidium and gives birth on mycelia and branch top thereof, single giving birth to or chaining, and cleistothecium is spherical in shape, and handle is arranged, and more than 10 spherical ascus inside arranged, and thecaspore is arranged in ascus, and its morphological specificity meets the feature of monascus.
Culture presevation: the GL-1 bacterial strain of gained is preserved in to Chinese common micro-organisms culture presevation administrative center (CGMCC) on May 8th, 2013, and preserving number is CGMCC No.7603, called after red colouring agent for food, also used as a Chinese medicine (Monacus sp.) GL-1.
The application of embodiment 2 monascuses (Monacus sp.) GL-1 bacterial strain in cheese making machine is standby
The present embodiment batching used: fresh cow milk 50L, starter R-7041g, calf stomach rennin 0.5g, frozen monascus (Monacus sp.) GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process:
(1) after getting 50L fresh cow milk filtering and impurity removing matter, in 72 ℃ of sterilizing 2min, then be cooled to 28 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 1g/50L, and being cultured to pH under 28 ℃ of constant temperature is to add 0.5g calf stomach rennin at 6.5 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir the 10min discharging whey; After discharging whey, toward the salt that adds 2.5% in curdled milk, described per-cent is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 5 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession obtained becomes the curd pieces of 1.5cm * 3cm * 6cm, toward the curd pieces surface uniform, sprays the Monascus fermentation broth that thickness is about 1mm, the ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monacus sp.) GL-1 is carried and a few days ago being inoculated in the monascus substratum, and the formula of described monascus substratum is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; The temperature of described maturation is: 20 ℃ of initial stages, 16 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 2 weeks middle and later periods.
The application of embodiment 3 monascuses (Monacus sp.) GL-1 bacterial strain in cheese making machine is standby
The present embodiment batching used: bright sheep breast 50L, starter R-7040.3g, microbial rennet 1g, frozen monascus (Monacus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
Preparation process:
(1) after getting the bright sheep breast of 50L filtering and impurity removing matter, in 72 ℃ of sterilizing 5min, then be cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 0.3g/50L, and being cultured to pH under 34 ℃ of constant temperature is to add the 1g microbial rennet at 6.0 o'clock, and curdled milk 40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir the 10min discharging whey; After discharging whey, toward the salt that adds 1% in curdled milk, described per-cent is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 8 times after entering mould on mould, and frequency is 15～30min/ time, continues 12h, and whey is further discharged;
(4) curd cutting step (3) obsession obtained becomes the curd pieces of 1.2cm * 3cm * 5cm, toward the curd pieces surface uniform, sprays the Monascus fermentation broth that thickness is about 2mm, the ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monacus sp.) GL-1 is inoculated in the monascus substratum in advance in three days, and the formula of described monascus substratum is: glucose 30g/L, peptone 3g/L, MgSO
41g/L, K
2hPO
41g/L; The temperature of described maturation is: 22 ℃ of initial stages, 15 ℃ of middle and later periods; The temperature of described maturation is: 2 weeks initial stages, 3 weeks middle and later periods.
The application of embodiment 4 monascuses (Monacus sp.) GL-1 bacterial strain in cheese making machine is standby
The present embodiment batching used: bright horse breast 50L, starter R-7041g, calf stomach rennin 0.7g, frozen monascus (Monacus sp.) GL-1, salt 1.5kg, glucose 40g, peptone 5g, MgSO
40.5g, K
2hPO
40.5g.
(1) after getting the bright horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, then be cooled to 35 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 1g/50L, and being cultured to pH under 28 ℃ of constant temperature is to add 0.7g calf stomach rennin at 6.0 o'clock, and curdled milk 30min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir the 10min discharging whey; After discharging whey, toward the salt that adds 3% in curdled milk, described per-cent is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 7 times after entering mould on mould, and frequency is 15～30min/ time, continues 15h, and whey is further discharged;
(4) curd cutting step (3) obsession obtained becomes the curd pieces of 1.2cm * 3cm * 6cm, toward the curd pieces surface uniform, sprays the Monascus fermentation broth that thickness is about 2mm, the ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monacus sp.) GL-1 is inoculated in the monascus substratum in advance in three days, and the formula of described monascus substratum is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; The temperature of described maturation is: 22 ℃ of initial stages, 17 ℃ of middle and later periods; The temperature of described maturation is: 3 weeks initial stages, 2 weeks middle and later periods.
The application of embodiment 5 monascuses (Monacus sp.) GL-1 bacterial strain in cheese making machine is standby
The present embodiment batching used: bright hunchbacked newborn 50L, starter R-7040.8g, calf stomach rennin 0.5g, the frozen monascus of 1 strain (Monacus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO40.5g, K2HPO40.5g.
(1) after getting the bright horse breast of 50L filtering and impurity removing matter, in 75 ℃ of sterilizing 2min, then be cooled to 32 ℃, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 0.8g/50L, and being cultured to pH under 30 ℃ of constant temperature is to add 0.5g calf stomach rennin at 6.0 o'clock, and curdled milk 40min obtains curdled milk;
(2) curd cutting of step (1) gained is become to block, stir the 10min discharging whey; After discharging whey, toward the salt that adds 4% in curdled milk, described per-cent is the mass percent that described salt accounts for described curdled milk, after stirring, enters square dies;
(3) curdled milk is put a keg water (approximately 1.0 kilograms) compacting and regularly overturns 10 times after entering mould on mould, and frequency is 15～30min/ time, continues 10h, and whey is further discharged;
(4) curd cutting step (3) obsession obtained becomes the curd pieces of 1.5cm * 3cm * 6cm, toward the curd pieces surface uniform, sprays the Monascus fermentation broth that thickness is about 1.5mm, the ripe container of packing into, constant incubator maturation;
Wherein, described Monascus fermentation broth is made by following method: monascus (Monacus sp.) GL-1 is inoculated in the monascus substratum in advance in three days, and the formula of described monascus substratum is: glucose 40g/L, peptone 5g/L, MgSO
40.5g/L, K
2hPO
40.5g/L; The temperature of described maturation is: 22 ℃ of initial stages, 15 ℃ of middle and later periods; The temperature of described maturation is: 3 weeks initial stages, 2 weeks middle and later periods.
Comparative Examples 1
Now take and commonly use white mould cheese in mould cheese and contrasted as Comparative Examples and previous embodiment 2～5.
This Comparative Examples batching used: raw milk 50L, starter R-7041g, calf stomach rennin 0.5g, geotrichum candidum (Geotrichum candidum) 50303(is purchased from Danisco A/S BJ Rep Office) and 5g, salt 1.3kg.
Preparation process is identical with embodiment 1, is only to spray toward the curd pieces surface uniform Geotrichum liquid that thickness is about 1mm in step (4).
Wherein, described Geotrichum liquid is made by following method: get geotrichum candidum (Geotrichum candidum) bacterium powder 5g, with water, be configured to the Geotrichum liquid of 5 ‰ concentration.
Effect embodiment 1 sensory test
As shown in table 1 according to GB GB25192-2010 and the comprehensive mould cheese subjective appreciation standard of formulating of GB5420-2010.The monascus cheese of embodiment 2～5 preparations and the white mould cheese of Comparative Examples 1 preparation are carried out carrying out subjective appreciation according to the standard of table 1, and result is as shown in table 2:
Table 1 mould cheese subjective appreciation standard
| Project | Feature |
| Tissue morphology | Homogeneous, soft or hard is appropriate, organizes superfine greasyly, and plasticity-(0-20 divides) is arranged |
| Profile | Color and luster is even, and smooth pliable is glossy (0-30 divides) |
| Local flavor | There is this kind of distinctive flavour of cheese and smell, free from extraneous odour (0-20 divides) |
| Mouthfeel | Chewiness is moderate, has gentle milk fragrance (0-30 divides) |
Table 2 mould cheese sensory evaluation scores
| Project | Profile | Structural state | Local flavor | Mouthfeel | Total points |
| Comparative Examples 1 | 16.54±0.05 a | 24.86±0.20 a | 15.90±0.17 a | 26.59±0.60 ab | 85.39±1.30 a |
| Embodiment 2 | 17.90±0.48 bc | 24.18±1.04 a | 17.09±0.12 b | 27.90±0.48 ab | 87.09±1.91 a |
| Embodiment 3 | 17.52±0.06 b | 24.94±0.53 a | 15.17±0.22 a | 25.55±1.97 a | 83.17±2.23 ab |
| Embodiment 4 | 17.99±0.17 bc | 25.28±0.03 a | 15.83±0.54 a | 26.05±0.38 ab | 85.09±0.29 a |
[0072]?
| Embodiment 5 | 18.29±0.36 c | 24.63±0.41 a | 17.94±0.54 b | 28.18±0.21 b | 90.04±1.11 b |
Annotate: a, b, c is different, and letter represents significant difference
From the sensory test result, can find out, the mould cheese that the embodiment of the present invention 2～5 makes with Comparative Examples 1 is compared, structural state there is no significant difference, obviously be better than white mould cheese on profile, may be because Fermentation Condition of Monascus spp cheese has been broken the understanding of people to traditional mould, given mould cheese new color and luster, its local flavor of cheese that the cow's milk of take equally is the raw material making and mouthfeel are all a little more than Comparative Examples, all even better on the cheesy flavour that the camel breast is the raw material making in addition and mouthfeel.This shows that the cheese that utilizes monascus of the present invention (Monacus sp.) GL-1 bacterial strain to make can compare favourably with traditional mould cheese, even is better than traditional mould cheese at aspects such as profile, nutrition.Therefore, monascus of the present invention (Monacus sp.) GL-1 bacterial strain has good commercial application prospect.
Effect embodiment 2 texture analysis
The white mould cheese of monascus cheese prepared by embodiment 2～5 and Comparative Examples 1 preparation carries out the mensuration of matter structure parameter, and result is as shown in table 3:
Table 3 mould cheese matter structure parametric measurement result
Annotate: a, b, c, d is different, and letter represents significant difference
Matter structure analytical results by table 3 can be found out, the mould cheese that various embodiments of the present invention 2～5 make with Comparative Examples 1 is compared, hardness is without significant difference, that is to say two kinds of cheese proteins aspect opposing sex change ability without significant difference, the monascus cheese that various embodiments of the present invention prepare is at tackyness, elasticity, the cohesion aspect all is significantly higher than Comparative Examples 1, that is to say that monascus cheese is stronger in the ability of the thoroughly rear recovery of extruding deformation, the process of chewing keeps integrity better, colloidality and chewiness slightly descend, can further implement to improve by improving technique and mass parameter.Texture testing presentation of results monascus of the present invention (Monacus sp.) GL-1 bacterial strain has good application prospect aspect making cheese.
Claims (3)
1. a strain monascus (Monascus sp.) bacterial strain, is characterized in that, its preserving number is CGMCC No.7603.
2. monascus strain as claimed in claim 1, is characterized in that, described monascus strain is after 24h cultivates, bacterium colony just is white smoke, and ramp afterwards is red-purple after 3d, bacterium colony is large, and and tight, mycelia has the tabula multinuclear, and branch is very numerous, conidium and gives birth on mycelia and branch top thereof, single giving birth to or chaining, cleistothecium is spherical in shape, and handle is arranged, more than 10 spherical ascus inside arranged, thecaspore is arranged in ascus.
3. the application of monascus strain as claimed in claim 1 in preparing cheese.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103428204A CN103468580A (en) | 2013-08-07 | 2013-08-07 | Monascus sp. and application thereof |
| CN201410386854.8A CN104099256B (en) | 2013-08-07 | 2014-08-07 | Monascus strain and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103428204A CN103468580A (en) | 2013-08-07 | 2013-08-07 | Monascus sp. and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103468580A true CN103468580A (en) | 2013-12-25 |
Family
ID=49793623
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103428204A Pending CN103468580A (en) | 2013-08-07 | 2013-08-07 | Monascus sp. and application thereof |
| CN201410386854.8A Active CN104099256B (en) | 2013-08-07 | 2014-08-07 | Monascus strain and application thereof |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410386854.8A Active CN104099256B (en) | 2013-08-07 | 2014-08-07 | Monascus strain and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN103468580A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104962483B (en) * | 2015-07-20 | 2019-01-29 | 光明乳业股份有限公司 | A kind of monascus purpureus bacterial strain and application thereof |
| CN105062894B (en) * | 2015-07-20 | 2019-01-29 | 光明乳业股份有限公司 | A kind of purple Monascus Strains and its application |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
-
2013
- 2013-08-07 CN CN2013103428204A patent/CN103468580A/en active Pending
-
2014
- 2014-08-07 CN CN201410386854.8A patent/CN104099256B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04304842A (en) * | 1991-04-02 | 1992-10-28 | Morinaga Milk Ind Co Ltd | Cheese aged with monascus mold and production thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刑旺兴等: "几种常见红曲霉的生理学特性研究", 《药学实践杂志》 * |
| 陆晓滨等: "红曲霉在奶酪生产中的应用", 《食品工业科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104099256A (en) | 2014-10-15 |
| CN104099256B (en) | 2020-04-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103444878B (en) | Preparation method of monascus sp. cheese and product thereof | |
| CN104585333B (en) | A kind of monascus cheese and a kind of purplish red bent and its cultural method | |
| CN104911134B (en) | A kind of Leuconostoc mesenteroides and its application in cheesemaking | |
| CN104962483A (en) | Monascus purpureus strain and application thereof | |
| CN104186683A (en) | Monascus cheese with health function and preparation method of monascus cheese | |
| CN103431055B (en) | Preparation method and product of cheese by using monascus sp. | |
| CN104305465A (en) | Method for preparing lactobacillus fermentation type blueberry fruit juice | |
| CN106148253A (en) | A kind of Lactobacillus plantarum and the application in cheesemaking thereof | |
| CN105062894A (en) | Monascus purpureus strain and application thereof | |
| CN110583792B (en) | Monascus cheese and preparation method thereof | |
| CN105918491A (en) | Method for preparing Bagongshan black fermented bean curd by mixed fermenting of double moulds | |
| CN108142579A (en) | Fermented red beancurd and preparation method thereof | |
| CN106434441B (en) | A kind of lactococcus lactis subsp and its application in cheesemaking | |
| CN104186684B (en) | One kind bleu cheese and preparation method thereof | |
| CN102911880B (en) | Monascus and aspergillus oryzae composite fermented inoculant for improving color of Pi County bean paste and preparation method thereof | |
| CN112111434B (en) | Excellent lactic acid bacteria, screening method and application of excellent lactic acid bacteria in preparation of Xiaoqu | |
| CN106148252A (en) | A kind of Lactococcus lactis subsp.lactis and the application in cheesemaking thereof | |
| CN105505791A (en) | Monascus purpureus strain and application thereof to food preparation | |
| CN108949629A (en) | A kind of composite ferment and the preparation method and application thereof | |
| CN103468580A (en) | Monascus sp. and application thereof | |
| CN107173695A (en) | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation | |
| CN104894038B (en) | A kind of Lactococcus lactis subsp. lactis and its application in cheesemaking | |
| CN104894037B (en) | A kind of Lactococcus lactis subsp. lactis and its purposes in cheesemaking | |
| CN114231456B (en) | Lactobacillus rhamnosus strain RSF-1 and application thereof in dairy cake production | |
| CN105420123A (en) | Monacus purpureus strain and application thereof in production of foods |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131225 |