CN104099256A - Strain of Monaacus sp. and use thereof - Google Patents

Abstract

The invention discloses a strain of Monaacus sp. The collection number of the strain of Monaacus sp. is CGMCC No. 7603. The strain of Monaacus sp. is capable of generating natural monascorubrin pigment and thus can be applied to the food processing industry safely. The strain of Monaacus sp. is already collected in the China General Microbiological Culture Collection Center (CGMCC) on May 8, 2013.

Description

One strain monascus strain and application thereof

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, is therefore widely used as food colorant.In recent years, also find to contain several functions composition in red colouring agent for food, also used as a Chinese medicine, 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.

Conventionally 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, application monascus is produced cheese and will be a new research field, Monascouruarin can be given the color and luster that cheese is new, the boundary of people to traditional mould cheese Color Cognition will be broken, 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, be not also 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 (Monascus 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 China Committee for Culture Collection of Microorganisms's common micro-organisms 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 (Monascus 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 China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC), called after Monascus sp.GL-1 on May 8th, 2013.

Monascus strain of the present invention is after 24h cultivates, and bacterium colony is just white smoke, and ramp is afterwards red-purple after 3d, and bacterium colony is large and tight.Mycelia has tabula multinuclear, and branch is very numerous, and conidium raw on mycelia and branch top thereof, single raw or chaining, and cleistothecium is spherical in shape, has handle, inside has more than 10 spherical ascus, has thecaspore in ascus, and its morphological specificity meets the feature of monascus.

Two of technical scheme provided by the invention is: aforementioned preserving number is the cultural method of the monascus strain of CGMCC No.7603, it comprises step: monascus strain is inoculated in after liquid nutrient medium in 15～35 DEG C and is cultivated 3～10 days, and described liquid nutrient medium is selected from any in PDA liquid nutrient medium, YES liquid nutrient medium and MA liquid nutrient medium.

Wherein, the formula of described PDA liquid nutrient medium, YES liquid nutrient medium and MA liquid nutrient medium indication as conventional in this area.Preferably, described PDA liquid nutrient medium comprises that 6g/L potato soaks powder and 20g/L glucose, or described PDA liquid nutrient medium can be also the PDA liquid nutrient medium through improvement, it comprises 30～40g/L glucose, 3～5g/L peptone, 0.5～1g/L MgSO ₄with 0.5～1g/L K ₂hPO ₄; Described YES liquid nutrient medium comprises that 5g/L yeast soaks powder, 30g/L glucose, 6g/L potassium primary phosphate, 4g/L SODIUM PHOSPHATE, MONOBASIC and 1g/L ammonium hydroxide; Described MA liquid nutrient medium comprises 25g/L malt extract.

In the present invention, preferably, in the training period, culture system is stirred or shaken.Condition optimization 100～the 180rpm of described concussion, most preferably 150rpm.

In the present invention, monascus strain is inoculated in after liquid nutrient medium and is preferably cultivated 5～10 days in 20～30 DEG C.

In the present invention, described cultural method also comprised the step of solid culture before abovementioned steps: frozen monascus strain is slowly warming up to 0 DEG C～35 DEG C, the bacterium liquid of getting thawing is coated with or rules on solid medium, be placed in afterwards 15～35 DEG C and cultivate 5～10 days, described solid medium is selected from any in PDA solid medium, YES solid medium and MA solid medium.

The formula of described PDA solid medium, YES solid medium and MA solid medium indication as conventional in this area.Preferably, described PDA solid medium comprises that 6g/L potato soaks powder, 20g/L glucose and 20g/L agar, or described PDA solid medium can be also the PDA solid medium through improvement, it comprises 30～40g/L glucose, 3～5g/L peptone, 0.5～1g/LMgSO ₄, 0.5～1g/L K ₂hPO ₄with 20g/L agar; Described YES solid medium comprises that 5g/L yeast soaks powder, 30g/L glucose, 6g/L potassium primary phosphate, 4g/L SODIUM PHOSPHATE, MONOBASIC, 1g/L ammonium hydroxide and 20g/L agar; Described MA solid medium comprises 25g/L malt extract and 12-20g/L agar.

Wherein, described frozen monascus strain to be slowly warming up to 0 DEG C～35 DEG C be for the ease of follow-up coating or streak culture, is preferably warming up to 15～35 DEG C.After described coating or line, be preferably placed in 25～32 DEG C and cultivate 6～8 days, be most preferably placed in 28 DEG C and cultivate 7 days.

Three of technical scheme provided by the invention is: aforementioned preserving number is that the monascus strain of CGMCC No.7603 is in the application of preparing in cheese.

It will be appreciated by those skilled in the art that this bacterial strain equally can be in other food processing technologies except preparing cheese.

Agents useful for same of the present invention and raw material except special instruction, all commercially available obtaining.

Positive progressive effect of the present invention is: the invention discloses the new monascus strain of a strain, it is that preserving number is monascus (Monascus sp.) the GL-1 bacterial strain of CGMCC No.7603, it produces notalin hardly, and have higher look valency, can be used for preparing in cheese or other food processing technology.

biomaterial preservation information

Monascus provided by the invention (Monascus sp.) GL-1 bacterial strain, be deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center (CGMCC) on May 8th, 2013, preservation address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, postcode: 100101, deposit number is: CGMCCNo.7603, culture title is monascus GL-1, and Classification And Nomenclature is red colouring agent for food, also used as a Chinese medicine Monascus sp.

Brief description of the drawings

Fig. 1 is the determination data of monascus growth number of viable after a week, the numbering that X-coordinate is each bacterial strain, the quantity that ordinate zou is viable bacteria.

Fig. 2 is the determination data that Different Red aspergillus tubigensis is produced Citrinin, the numbering that X-coordinate is each bacterial strain, the output that ordinate zou is Citrinin.

Fig. 3 is the determination data that Different Red aspergillus tubigensis is produced pigment color value, the numbering that X-coordinate is each bacterial strain, and ordinate zou is look valency.

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 selects according to catalogue.

In following embodiment, the source of part reagent or raw material is as follows:

Starter: R-704, Chr. Hansen A/S's product;

Rennin: comprise calf stomach rennin and microbial rennet, Chr. Hansen A/S's product (Fromase 750XLG);

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.

1, purification procedures following (adopting 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 (25 DEG C).

(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 each solid medium flat board, be coated with.Evenly after coating, in constant incubator, cultivate 5-6 days in 32-34 DEG C.

(4) purifying is cultivated: choose red purer, growth rapidly, the healthy and strong bacterial strain of thalline transfers on test tube slant substratum, further to its purifying, then through repeated multiple times separation, purifying, finally obtains optimal 1 strain bacterial strain, numbering GL-1.In the separation and purification process of GL-1, also obtain other a few strain bacterial strains simultaneously, be numbered respectively GL-2, GL-3, BD-7 and BD-11.

2, 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 (Monascus sp.) GL-1.

Embodiment 2 strain characteristics

1, identification by morphological characters: observe by cultivation, GL-1 cultivates bacterium colony through 24h and is just white smoke, and ramp afterwards, is red-purple after 3d, and bacterium colony is large and tight.Mycelia has tabula multinuclear, and branch is very numerous, and conidium raw on mycelia and branch top thereof, single raw or chaining, and cleistothecium is spherical in shape, has handle, inside has more than 10 spherical ascus, has thecaspore in ascus, and its morphological specificity meets the feature of monascus.

2, strain culturing characteristic: find through cultivating, the solid culture of GL-1 bacterial strain and liquid culture all can be carried out at 15～35 DEG C, and proper growth temperature is 25～32 DEG C, and optimum temperuture is 28 DEG C.Suitable growth medium can be PDA substratum, YES substratum or MA substratum, wherein, the formula of PDA substratum, YES substratum or MA substratum can be common indication, preferred formula following (liquid nutrient medium): described PDA substratum comprises that 6g/L potato soaks powder and 20g/L glucose, or described PDA substratum comprises 30～40g/L glucose, 3～5g/L peptone, 0.5～1g/L MgSO ₄with 0.5～1g/L K ₂hPO ₄; Described YES substratum comprises that 5g/L yeast soaks powder, 30g/L glucose, 6g/L potassium primary phosphate, 4g/L SODIUM PHOSPHATE, MONOBASIC and 1g/L ammonium hydroxide; Described MA substratum comprises 25g/L malt extract.If use solid medium, on the basis of liquid medium within, add 20g/L agar.

3, with the comparison test of other monascuses: the monascus strain that is 3.5834 by monascus strain GL-1 and other a few strain monascus strain GL-2, GL-3, BD-7, BD-11 and China Committee for Culture Collection of Microorganisms's common micro-organisms center preserving number contrasts, measured respectively the growing state of bacterial strain, situation and the look valency of toxin producing (Citrinin), result respectively as shown in Figure 1, Figure 2 and Figure 3.Concrete experimental implementation is as follows:

(1) growing state is measured: the monascus of difference numbering is inoculated in YES (Yeast extract with supplements) substratum and is cultivated, cultivate counting after a week at 17 DEG C.According to the people's such as Wang Changlu research method (Wang Changlu, Zhang Xiaowei, Chen Mianhua, Deng. " impact of ruddiness on monascus growth and secondary metabolite " [J]. research and development of natural products, 2009,21:91-95.), measure mycelia weight, represent its upgrowth situation.As can be seen from Figure 1, monascus strain GL-1 of the present invention compares other bacterial strain mycelia weight maximums, has significant difference with other bacterial strains, under 17 DEG C of environment, has obvious growth vigor, is particularly suitable for preparing cheese.

(2) produce Citrinin: the monascus of difference numbering is inoculated in YES substratum, at 28 DEG C, cultivate 5 days, according to permitted Jiangxi honor measuring method (permitted Jiangxi honor. the detection of red colouring agent for food, also used as a Chinese medicine Citrinin and fermentation control techniques [D]. Southern Yangtze University's Ph D dissertation, 2004.), adopt Agilent HPLC 1260 to measure, result as shown in Figure 2.As seen from Figure 2, it is almost nil that monascus GL-1 produces Citrinin amount, and toxin producing is minimum, is suitable for preparing cheese.

(3) monascus of difference numbering is inoculated in YES substratum, cultivates 5 days at 28 DEG C, according to the measuring method of being permitted Jiangxi honor, get 70% alcohol extraction 30min for appropriate fermented liquid, filter, after filtrate is suitably diluted, in the interscan of 190-700nm wavelength region.The calculation formula of look valency: look valency (CV)=OD505 × extension rate (U/ml).Result as shown in Figure 3.As seen from Figure 3, the look valency that GL-1 produces monascorubin is the highest, illustrates that the ability of product Monascouruarin is the strongest.

The application of embodiment 3 monascuses (Monascus 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 (Monascus sp.) GL-1, salt 1.3kg, glucose 40g, peptone 5g, MgSO ₄0.5g, K ₂hPO ₄0.5g.

Preparation process:

(1) get after 50L fresh cow milk filtering and impurity removing matter, in 72 DEG C of sterilizing 2min, be then cooled to 28 DEG C, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 1g/50L, and under 28 DEG C of constant temperature, being cultured to pH 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 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 being obtained becomes the curd pieces of 1.5cm × 3cm × 6cm, sprays toward curd pieces surface uniform the Monascus fermentation broth that thickness is about 1mm, packs ripe container into, constant incubator maturation;

Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is carried and being a few days ago inoculated in 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 DEG C of initial stages, 16 DEG C 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 4 monascuses (Monascus sp.) GL-1 bacterial strain in cheese making machine is standby

The present embodiment batching used: fresh sheep breast 50L, starter R-7040.3g, microbial rennet 1g, frozen monascus (Monascus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO ₄0.5g, K ₂hPO ₄0.5g.

Preparation process:

(1) get after the fresh sheep breast of 50L filtering and impurity removing matter, in 72 DEG C of sterilizing 5min, be then cooled to 35 DEG C, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 0.3g/50L, and under 34 DEG C of constant temperature, being cultured to pH is to add 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 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 being obtained becomes the curd pieces of 1.2cm × 3cm × 5cm, sprays toward curd pieces surface uniform the Monascus fermentation broth that thickness is about 2mm, packs ripe container into, constant incubator maturation;

Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus substratum in advance for 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 DEG C of initial stages, 15 DEG C 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 5 monascuses (Monascus sp.) GL-1 bacterial strain in cheese making machine is standby

The present embodiment batching used: fresh horse breast 50L, starter R-7041g, calf stomach rennin 0.7g, frozen monascus (Monascus sp.) GL-1, salt 1.5kg, glucose 40g, peptone 5g, MgSO ₄0.5g, K ₂hPO ₄0.5g.

(1) get after the fresh horse breast of 50L filtering and impurity removing matter, in 75 DEG C of sterilizing 2min, be then cooled to 35 DEG C, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 1g/50L, and under 28 DEG C of constant temperature, being cultured to pH 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 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 being obtained becomes the curd pieces of 1.2cm × 3cm × 6cm, sprays toward curd pieces surface uniform the Monascus fermentation broth that thickness is about 2mm, packs ripe container into, constant incubator maturation;

Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus substratum in advance for 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 DEG C of initial stages, 17 DEG C 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 6 monascuses (Monascus sp.) GL-1 bacterial strain in cheese making machine is standby

The present embodiment batching used: the newborn 50L of fresh camel, starter R-7040.8g, calf stomach rennin 0.5g, the frozen monascus of 1 strain (Monascus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO40.5g, K2HPO40.5g.

(1) get after the fresh horse breast of 50L filtering and impurity removing matter, in 75 DEG C of sterilizing 2min, be then cooled to 32 DEG C, must process breast.Toward described processing Ruzhong inoculating starter R-704, inoculum size is 0.8g/50L, and under 30 DEG C of constant temperature, being cultured to pH 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 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 being obtained becomes the curd pieces of 1.5cm × 3cm × 6cm, sprays toward curd pieces surface uniform the Monascus fermentation broth that thickness is about 1.5mm, packs ripe container into, constant incubator maturation;

Wherein, described Monascus fermentation broth is made by following method: monascus (Monascus sp.) GL-1 is inoculated in monascus substratum in advance for 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 DEG C of initial stages, 15 DEG C of middle and later periods; The temperature of described maturation is: 3 weeks initial stages, 2 weeks middle and later periods.

Comparative example 1

Now contrast as comparative example and previous embodiment 3～6 to commonly use white mould cheese in mould cheese.

This comparative example batching used: raw milk 50L, starter R-7041g, calf stomach rennin 0.5g, geotrichum candidum (Geotrichum candidum) 50303 (purchased from Danisco A/S BJ Rep Office) 5g, salt 1.3kg.

Preparation process is identical with embodiment 3, is only to spray toward curd pieces surface uniform the 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, be configured to the Geotrichum liquid of 5 ‰ concentration with water.

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.White mould cheese prepared by the monascus cheese to embodiment 3～6 preparations and comparative example 1 carries 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, has plasticity-(0-20 divides)
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 score
						Comparative example 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 3	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 4	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 5	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
						Embodiment 6	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

Note: a, b, c is different, and letter represents significant difference

Can find out from sensory test result, compared with the mould cheese that the embodiment of the present invention 3～6 makes with comparative example 1, structural state there is no significant difference, in profile, be obviously better than white mould cheese, 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, same its local flavor of cheese of making taking cow's milk as raw material and mouthfeel are all a little more than comparative example, all even better in the cheesy flavour that camel breast is raw material making in addition and mouthfeel.This shows that the cheese that utilizes monascus of the present invention (Monascus sp.) GL-1 bacterial strain to make can compare favourably with traditional mould cheese, is even better than traditional mould cheese at the aspect such as profile, nutrition.Therefore, monascus of the present invention (Monascus sp.) GL-1 bacterial strain has good commercial application prospect.

Effect embodiment 2 texture analysis

White mould cheese prepared by the monascus cheese to embodiment 3～6 preparations and comparative example 1 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

Note: a, b, c, d is different, and letter represents significant difference

Matter structure analytical results by table 3 can be found out, compared with the mould cheese that various embodiments of the present invention 3～6 make with comparative example 1, 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, cohesion aspect is all significantly higher than comparative example 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 decline, can further implement to improve by improving technique and mass parameter.Texture testing presentation of results monascus of the present invention (Monascus sp.) GL-1 bacterial strain has good application prospect aspect making cheese.

Claims (10)

1. a strain monascus (Monascus sp.) bacterial strain, is characterized in that, its deposit number is CGMCC No.7603.

2. deposit number is the cultural method of the monascus strain of CGMCC No.7603, it is characterized in that, it comprises step: monascus strain is inoculated in after liquid nutrient medium in 15～35 DEG C and is cultivated 3～10 days, and described liquid nutrient medium is selected from any in PDA liquid nutrient medium, YES liquid nutrient medium and MA liquid nutrient medium.

3. cultural method as claimed in claim 2, it is characterized in that, described PDA liquid nutrient medium comprises that 6g/L potato soaks powder and 20g/L glucose, or described PDA liquid nutrient medium comprises 30～40g/L glucose, 3～5g/L peptone, 0.5～1g/L MgSO ₄with 0.5～1g/L K ₂hPO ₄; Described YES liquid nutrient medium comprises that 5g/L yeast soaks powder, 30g/L glucose, 6g/L potassium primary phosphate, 4g/L SODIUM PHOSPHATE, MONOBASIC and 1g/L ammonium hydroxide; Described MA liquid nutrient medium comprises 25g/L malt extract.

4. cultural method as claimed in claim 2, is characterized in that, in the training period, culture system is stirred or is shaken.

5. cultural method as claimed in claim 4, is characterized in that, the condition of described concussion is 100～180rpm, most preferably 150rpm.

6. cultural method as claimed in claim 2, is characterized in that, monascus strain is inoculated in after liquid nutrient medium and is cultivated 5～10 days in 20～30 DEG C.

7. cultural method as claimed in claim 2, it is characterized in that, described cultural method also comprised the step of solid culture before described step: frozen monascus strain is slowly warming up to 0 DEG C～35 DEG C, the bacterium liquid of getting thawing is coated with or rules on solid medium, be placed in afterwards 15～35 DEG C and cultivate 5～10 days, described solid medium is selected from any in PDA solid medium, YES solid medium and MA solid medium.

8. cultural method as claimed in claim 7, it is characterized in that, described PDA solid medium comprises that 6g/L potato soaks powder, 20g/L glucose and 20g/L agar, or described PDA solid medium comprises 30～40g/L glucose, 3～5g/L peptone, 0.5～1g/L MgSO ₄, 0.5～1g/L K ₂hPO ₄with 20g/L agar; Described YES solid medium comprises that 5g/L yeast soaks powder, 30g/L glucose, 6g/L potassium primary phosphate, 4g/L SODIUM PHOSPHATE, MONOBASIC, 1g/L ammonium hydroxide and 20g/L agar; Described MA solid medium comprises 25g/L malt extract and 12-20g/L agar.

9. cultural method as claimed in claim 7, is characterized in that, frozen monascus strain is slowly warming up to 15～35 DEG C; And/or,

Be placed on 20～30 DEG C of cultivations 6～8 days in described coating or line.

10. monascus strain as claimed in claim 1 is in the application of preparing in cheese.