CN103740779A - Method for producing Monacolin K by using fermentation of soybean molasses - Google Patents
Method for producing Monacolin K by using fermentation of soybean molasses Download PDFInfo
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- CN103740779A CN103740779A CN201410017323.1A CN201410017323A CN103740779A CN 103740779 A CN103740779 A CN 103740779A CN 201410017323 A CN201410017323 A CN 201410017323A CN 103740779 A CN103740779 A CN 103740779A
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- 235000013379 molasses Nutrition 0.000 title claims abstract description 63
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 title claims abstract description 25
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 title claims abstract description 25
- 238000000855 fermentation Methods 0.000 title claims abstract description 10
- 230000004151 fermentation Effects 0.000 title claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 title abstract description 54
- 238000004519 manufacturing process Methods 0.000 title abstract description 17
- 244000068988 Glycine max Species 0.000 title abstract description 9
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 229940041514 candida albicans extract Drugs 0.000 claims abstract description 10
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims abstract description 10
- 235000019341 magnesium sulphate Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 239000012138 yeast extract Substances 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 22
- 239000006228 supernatant Substances 0.000 claims description 19
- 238000011218 seed culture Methods 0.000 claims description 16
- 239000012531 culture fluid Substances 0.000 claims description 15
- 238000012262 fermentative production Methods 0.000 claims description 15
- 235000014655 lactic acid Nutrition 0.000 claims description 11
- 239000004310 lactic acid Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 210000000582 semen Anatomy 0.000 claims description 9
- 241000031003 Monascus ruber Species 0.000 claims description 8
- 238000010790 dilution Methods 0.000 claims description 8
- 239000012895 dilution Substances 0.000 claims description 8
- 238000010521 absorption reaction Methods 0.000 claims description 6
- 239000011347 resin Substances 0.000 claims description 6
- 229920005989 resin Polymers 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 4
- 230000000050 nutritive effect Effects 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 19
- 238000000605 extraction Methods 0.000 abstract description 11
- 239000000047 product Substances 0.000 abstract description 10
- 108010073771 Soybean Proteins Proteins 0.000 abstract description 8
- 235000019710 soybean protein Nutrition 0.000 abstract description 8
- 239000012141 concentrate Substances 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 6
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract description 4
- 239000006227 byproduct Substances 0.000 abstract description 3
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 238000009776 industrial production Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 239000007788 liquid Substances 0.000 description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- DKPFZGUDAPQIHT-UHFFFAOYSA-N butyl acetate Chemical compound CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 description 10
- 238000000967 suction filtration Methods 0.000 description 10
- 238000007865 diluting Methods 0.000 description 9
- 230000001580 bacterial effect Effects 0.000 description 7
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- 238000002425 crystallisation Methods 0.000 description 5
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- 239000000706 filtrate Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000001291 vacuum drying Methods 0.000 description 5
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical class CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108010027322 single cell proteins Proteins 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 241000222178 Candida tropicalis Species 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 241000193454 Clostridium beijerinckii Species 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241001278026 Starmerella bombicola Species 0.000 description 2
- LHAOFBCHXGZGOR-NAVBLJQLSA-N alpha-D-Manp-(1->3)-alpha-D-Manp-(1->2)-alpha-D-Manp Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@H](O)[C@H]1O[C@@H]1[C@@H](O)[C@@H](O[C@@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@@H](CO)O1 LHAOFBCHXGZGOR-NAVBLJQLSA-N 0.000 description 2
- DLRVVLDZNNYCBX-ZZFZYMBESA-N beta-melibiose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O)O1 DLRVVLDZNNYCBX-ZZFZYMBESA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000005014 poly(hydroxyalkanoate) Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229940123239 Cholesterol synthesis inhibitor Drugs 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000589516 Pseudomonas Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- HIWPGCMGAMJNRG-ACCAVRKYSA-N Sophorose Natural products O([C@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HIWPGCMGAMJNRG-ACCAVRKYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- HIWPGCMGAMJNRG-UHFFFAOYSA-N beta-sophorose Natural products OC1C(O)C(CO)OC(O)C1OC1C(O)C(O)C(O)C(CO)O1 HIWPGCMGAMJNRG-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 229920000903 polyhydroxyalkanoate Polymers 0.000 description 1
- 239000013587 production medium Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- -1 sophorose ester Chemical class 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Abstract
The invention discloses a method for producing Monacolin K by using the fermentation of soybean molasses, and belongs to the technical field of agricultural products. The method for producing Monacolin K by using the fermentation of soybean molasses provided by the invention is used for solving the problem that a byproduct soybean molasses produced by enterprises for producing soybean protein concentrates by using a current alcohol method is difficult to deal, and the production cost of Monacolin K is high. The method disclosed by the invention comprises the following steps: carrying out attenuation and impurity removal on soybean molasses, adding corn flour, a yeast extract and magnesium sulfate, and sterilizing and cooling the obtained object so as to obtain a soybean molasses fermentation medium; inoculating a red monascus culture solution; carrying out fermentation and extraction on the obtained product so as to produce Monacolin K. Compared with a traditional process for producing Monacolin K by taking corn flour as a main raw material, the method disclosed by the invention can be used for reducing the production cost and improving the additional value of soybean molasses, and can be applied to the industrial production of Monacolin K.
Description
One, technical field
The invention belongs to technical field of agricultural product process, be specifically related to a kind of novel method of utilizing the waste soy molasses fermentative production Monacolin K of soybean protein concentrate production.
Two, background technology
Soy molasses is that soybean protein manufacturing enterprise utilizes alcohol method to produce the by product producing in the process of soybean protein concentrate.The concentration of soy molasses is 65%～72%, wherein contains 30%～35% carbohydrate, 5%～8% protein, 4%～8% lipoid, 3%～6% saponin(e, the ash content of 0.5%～2% soybean isoflavones and 4% left and right.In soy molasses, contain the impurity such as a large amount of pectin, ash content, pigment, color is darker, and proterties thickness is very difficult processed, has restricted the development of soybean protein concentrate manufacturing enterprise.
Up to the present, knownly take patent and the academic paper that soy molasses is raw material production leavened prod and have:
(patent name is the patent of people's applications such as Gao Yurong: the method for producing prebiotic property single cell protein with soy molasses, the patent No. is: be CN201010292389.3) to take soy molasses as raw material, utilization is through candida tropicalis CGMCC2.587 and the prebiotic property milk-acid bacteria Lactobacterium acidophilum CGMCCl.1854 of enlarged culturing, and fermentative production has the single cell protein of prebiotic function.
(patent name is the patent of people's applications such as Xu Yonghu: utilizing the method for soy molasses fermentative production mannotriose and melibiose, is CN201010542521.1) to take soy molasses as substratum fermentative production mannotriose and melibiose.
(patent name is the patent of people's applications such as Cheng Qianwei: a kind of method of producing lactic acid by soybean molasses fermentation, the patent No. is: be CN201110102181.5) to take soy molasses as sole carbon source, adopt Lactobacterium acidophilum fermenting lactic acid.
The people such as Qureshi have reported that take Clostridium beijerinckii BAl01 is bacterial classification, utilize soy molasses fermentative production butanols (Qureshi, N., Lolas, A., Blaschek, H.P.Soy molasses as fermentation substrate for production of butanol using Clostridium beijerinckii BA101[J] .Journal of Industrial Microbiology Biotechnology, 2001,26:290-295).
The people such as Solaiman have reported that take Candida bombicola ATCC22214 is bacterial classification, utilize soy molasses fermentative production sophorose ester (Solaiman D.K.Y., Ashby, R.D.,
a., & Foglia, T.A.Production of sophorolipids by Candida bombicola grown on soy molasses as substrate[J] .Biotechnology Letters, 2004,26:1241-1245).
The people such as Zhang Min reported utilize soy molasses fermentative production bifid Yoghourt (Zhang Min, Guo Shuntang. the development [J] of soy molasses bifid Yoghourt. Food science, 2006,27 (10): 649-651).
The people such as Solaiman have reported take Pseudomonas corrugata388 as bacterial classification, utilize soy molasses fermentative production medium chain length polyhydroxyalkanoate (Solaiman, D.K.Y., Ashby R.D., Hotchkiss Jr, A.T., & Foglia, T.A.Biosynthesis of medium-chain-length poly (hydroxyalkanoates) from soy molasses[J] .Biotechnology Letters, 2006,28:157-162).
The people such as Cui Yuanfeng have reported take yeast saccharomyces cerevisiae AS2.1190 as bacterial classification, take soy molasses as substratum fermentative production of ethanol (Cui Yuanfeng, field is beautiful, Bai Zhiming. soy molasses is prepared the research [J] of alcohol technique. Chinese oil, 2008,33 (12): 61-63).
The people such as Gao Yurong have reported take soy molasses as fermenting raw materials manufacture order cell protein, screen a strain and utilize the high albuminiferous candida tropicalis CGMCC2.587 (Gao Yurong of soy molasses, Liu Yang, Li great Peng, Zhou Chuannong. the screening of soy molasses high yield single cell protein bacterial strain and growth conditions [J] thereof. China brewages, 2010,29 (8): 33-36).
The people such as Cheng Qianwei are with the yeast of laboratory preservation, carried out utilizing the research (Cheng Qianwei of soy molasses fermentative production of ethanol fermentation condition, Meng Luli, Liu Sheng. utilize research [J] .2012 that produces soybean protein concentrate byproduct fermentation alcohol, 31 (5): 68-70).
The people such as Meng Luli have reported take Lactobacterium acidophilum as bacterial classification, take soy molasses as fermenting raw materials production lactic acid (Meng Luli, Liu Sheng, Xu Jinrong, Cheng Qianwei. lactobacillus fermentation soy molasses is produced the research [J] of lactic acid. agricultural machine, 2011 (10): 148-149).
But at present in domestic and foreign literature, there are no take soy molasses, produce the report of Monacolin K as fermenting raw materials.
Three, summary of the invention
Object of the present invention provides the method for utilizing soy molasses fermentative production Monacolin K, for solving current alcohol method, produces soybean protein concentrate enterprise and produces waste soy molasses and be difficult to process and the higher problem of Monacolin K production cost.
The technical solution adopted for the present invention to solve the technical problems is: soy molasses passes through dilution, removal of impurities, adds nutritive substance, sterilizing, the cooling soy molasses fermention medium of preparing, inoculation red monascus Monascus ruber AS3.4633 seed culture fluid is produced Monacolin K by fermented extracted, is specially:
The red monascus Monascus ruber AS3.4633 bacterial classification 1～2 of inoculation slant preservation encircles to liquid seed culture medium, and 28～32 ℃ of aerobic cultivation 34d obtain seed culture fluid.Soy molasses is diluted to mass percent concentration 20～30%, with lactic acid, pH is adjusted into 4.0～6.5, after standing 3～4h, get supernatant liquor, at 110～121 ℃ of sterilizing 15～20min, be cooled to 30～35 ℃.Inoculation red monascus Monascus ruber AS3.4633 seed culture fluid, the addition of seed culture fluid is 5～10% of soy molasses culture volume, at 24～28 ℃ of aerobic cultivation 6～9d.Fermented liquid is adjusted to pH to 10～11.0 with the sodium hydroxide solution of 6mol/L, stir 60～90min, suction filtration, filtrate is adjusted pH to 7～8 with 6mol/L hydrochloric acid; With after D273 resin absorption after pretreatment, the desorb of 75% (v/v) ethanol, 50～60 ℃ of vacuum concentration; Adjust pH2.5～3.0, add n-butyl acetate extraction, by extraction liquid in 50～60 ℃ of concentrating under reduced pressure; 0～10 ℃ of crystallization 5～10h, suction filtration, vacuum-drying obtains finished product.
In such scheme, before soy molasses sterilizing, to dilution after supernatant liquor in add Semen Maydis powder, yeast extract and magnesium sulfate, the add-on of Semen Maydis powder is 1～2% of the supernatant liquor quality after diluting, the add-on of yeast extract is 0.02～0.04% of the supernatant liquor quality after diluting, and the add-on of magnesium sulfate is 0.01～0.02% of the supernatant liquor quality after diluting.To adding in the soy molasses supernatant liquor after dilution the Semen Maydis powder can supplementary carbon source, add yeast extract can supplement nitrogenous source, add magnesium sulfate can supplement inorganic salt, can promote the synthetic of the growth of cell and Monacolin K, improve the output of product.
Beneficial effect:
1, in soy molasses, solid content is high, contain the impurity such as a large amount of pectin, ash content, pigment, color is darker, proterties thickness, very difficult processed, become the difficult problem that restriction soybean protein concentrate manufacturing enterprise develops at present, by the metabolism of monascus, changed the product that added value is high, reduced the discharge of enterprise's waste, improved the economic benefit of enterprise.
2, the Monacolin K that the present invention produces is a kind of cholesterol synthesis inhibitor, and long half time, has no side effect in vivo, can be widely used in cardiovascular and cerebrovascular diseases such as preventing and treating coronary heart disease and arteriosclerosis.
3, in soy molasses, contain the nutritive substances such as monose, oligose, amino acid, protein, trace element, can meet the needs of monascus metabolism and growth, adopt simple dilution, clarification process, suitable extra-nutrition material can be produced Monacolin K, has reduced the production cost of Monacolin K.
Four, embodiment
Be below embodiment, the invention will be further described, but the present invention is not limited in following examples.
Embodiment 1:
Soy molasses is diluted to mass percent concentration 20% with tap water, with lactic acid, pH is adjusted into 4.5, at 115 ℃ of sterilizing 20min, be cooled to 30 ℃.Add red monascus Monascus ruber AS3.4633 seed culture fluid, the addition of seed culture fluid is 5% of soy molasses culture volume, at 26 ℃ of aerobic cultivation 7d, in fermented liquid, the content of Monacolin K is 118.2mg/L, fermented liquid is adjusted to pH to 10 with the sodium hydroxide solution of 6mol/L, stir 60min, suction filtration, filtrate is adjusted pH to 7 with 6mol/L hydrochloric acid; With after D273 resin absorption after pretreatment, with the ethanol desorb of concentration of volume percent 75%, 50 ℃ of vacuum concentration; Adjust pH to 2.5, add n-butyl acetate extraction, by extraction liquid in 50 ℃ of concentrating under reduced pressure; 0 ℃ of crystallization 5h, suction filtration, vacuum-drying obtains finished product.
Embodiment 2:
Soy molasses is diluted to mass percent concentration 30% with tap water, with lactic acid, pH is adjusted into 5.5, after standing 4h, get supernatant liquor, at 121 ℃ of sterilizing 15min, be cooled to 35 ℃.Add red monascus Monascus ruber AS3.4633 seed culture fluid, the addition of seed culture fluid is 10% of soy molasses culture volume, at 28 ℃ of aerobic cultivation 8d, in fermented liquid, the content of Monacolin K is 184.6mg/L, fermented liquid is adjusted to pH to 11 with the sodium hydroxide solution of 6mol/L, stir 80min, suction filtration, filtrate is adjusted pH to 8 with 6mol/L hydrochloric acid; With after D273 resin absorption after pretreatment, with the ethanol desorb of concentration of volume percent 75%, 60 ℃ of vacuum concentration; Adjust pH to 3.0, add n-butyl acetate extraction, by extraction liquid in 55 ℃ of concentrating under reduced pressure; 10 ℃ of crystallization 10h, suction filtration, vacuum-drying obtains finished product.
Embodiment 3:
Soy molasses is diluted to solid concentration 25%, with lactic acid, pH is adjusted into 5.5, after standing 4h, get supernatant liquor, add Semen Maydis powder, yeast extract and magnesium sulfate, the add-on of Semen Maydis powder is 1.0% of the supernatant liquor quality after diluting, the add-on of yeast extract is 0.02% of the supernatant liquor quality after diluting, the add-on of magnesium sulfate, for 0.01% of the supernatant liquor quality after diluting, at 121 ℃ of sterilizing 15min, is cooled to 35 ℃.Add red monascus Monascus ruber AS3.4633 seed culture fluid, the addition of seed culture fluid is 5% of soy molasses culture volume, at 28 ℃ of aerobic cultivation 7d, in fermented liquid, the content of Monacolin K is 237.2mg/L, fermented liquid is adjusted to pH to 10 with the sodium hydroxide solution of 6mol/L, stir 60min, suction filtration, filtrate is adjusted pH to 7 with 6mol/L hydrochloric acid; With after D273 resin absorption after pretreatment, with the ethanol desorb of concentration of volume percent 75%, 50 ℃ of vacuum concentration; Adjust pH to 2.5, add n-butyl acetate extraction, by extraction liquid in 50 ℃ of concentrating under reduced pressure; 0 ℃ of crystallization 5h, suction filtration, vacuum-drying obtains finished product.
Embodiment 4:
Soy molasses is diluted to solid concentration 30%, with lactic acid, pH is adjusted into 5.5, after standing 4h, get supernatant liquor, add Semen Maydis powder, yeast extract and magnesium sulfate, the add-on of Semen Maydis powder is 2.0% of the supernatant liquor quality after diluting, the add-on of yeast extract is 0.04% of the supernatant liquor quality after diluting, the add-on of magnesium sulfate, for 0.02% of the supernatant liquor quality after diluting, at 121 ℃ of sterilizing 15min, is cooled to 35 ℃.Add red monascus Monascus tuber AS3.4633 seed culture fluid, the addition of seed culture fluid is 5% of soy molasses culture volume, at 28 ℃ of aerobic cultivation 7d, in fermented liquid, the content of Monacolin K is 298.4mg/L, fermented liquid is adjusted to pH to 11 with the sodium hydroxide solution of 6mol/L, stir 70min, suction filtration, filtrate is adjusted pH to 8 with 6mol/L hydrochloric acid; With after D273 resin absorption after pretreatment, with the ethanol desorb of concentration of volume percent 75%, 60 ℃ of vacuum concentration; Adjust pH to 3.0, add n-butyl acetate extraction, by extraction liquid in 60 ℃ of concentrating under reduced pressure; 4 ℃ of crystallization 6h, suction filtration, vacuum-drying obtains finished product.
Claims (3)
1. utilize the method for soy molasses fermentative production Monacolin K, it is characterized in that: soy molasses passes through dilution, removal of impurities, adds nutritive substance, sterilizing, the cooling soy molasses fermention medium of preparing, inoculation red monascus Monascus ruber AS3.4633 seed culture fluid resolves to produce Monacolin K by fermentation D273 resin absorption.
2. the method for utilizing soy molasses fermentative production Monacolin K according to claim 1, it is characterized in that: soy molasses is diluted to mass percent concentration 20～30%, with lactic acid, pH is adjusted into 4.0～6.5, after standing 3～4h, get supernatant liquor, at 110～121 ℃ of sterilizing 15～20min, be cooled to 30～35 ℃ and prepare soy molasses fermention medium.
3. the method for utilizing soy molasses fermentative production Monacolin K according to claim 1, it is characterized in that: in the soy molasses fermention medium of preparation, inoculate red monascus Monascus ruber AS3.4633 seed culture fluid, the addition of seed culture fluid is 5～10% of soy molasses culture volume, add Semen Maydis powder, yeast extract and magnesium sulfate, Semen Maydis powder add-on is 1～2% of the rear supernatant liquor quality of dilution, the add-on of yeast extract is 0.02～0.04% of the rear supernatant liquor quality of dilution, the add-on of magnesium sulfate is 0.01～0.02% of the rear supernatant liquor quality of dilution.At 24～28 ℃ of aerobic cultivation 6～9d.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960557A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Method for removing impurities from soybean molasses |
| CN104877918A (en) * | 2015-06-02 | 2015-09-02 | 福建农林大学 | Soybean molasses hypsizigus marmoreus liquid nutrient medium and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965900A (en) * | 2010-09-27 | 2011-02-09 | 黑龙江八一农垦大学 | Method for producing probiotic single cell protein by using soybean molasses |
| CN102356914A (en) * | 2011-09-01 | 2012-02-22 | 安徽工程大学 | Production method for functional monascus fermented biological product |
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2014
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965900A (en) * | 2010-09-27 | 2011-02-09 | 黑龙江八一农垦大学 | Method for producing probiotic single cell protein by using soybean molasses |
| CN102356914A (en) * | 2011-09-01 | 2012-02-22 | 安徽工程大学 | Production method for functional monascus fermented biological product |
Non-Patent Citations (2)
| Title |
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| 贾万利: "红曲霉的液态发酵研究", 《山西化工》 * |
| 辛娟娟 等: "分离纯化方法对微生物药品质量控制的影响", 《中国抗生素杂志》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960557A (en) * | 2014-05-16 | 2014-08-06 | 山东万得福实业集团有限公司 | Method for removing impurities from soybean molasses |
| CN104877918A (en) * | 2015-06-02 | 2015-09-02 | 福建农林大学 | Soybean molasses hypsizigus marmoreus liquid nutrient medium and application thereof |
| CN104877918B (en) * | 2015-06-02 | 2018-04-13 | 福建农林大学 | A kind of soy molasses spot jade gill fungus fluid nutrient medium and application |
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| Publication number | Publication date |
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| CN103740779B (en) | 2017-02-15 |
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