CN104099256B - Monascus strain and application thereof - Google Patents
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Abstract
The invention discloses a Monascus sp strain with the preservation number of CGMCC No. 7603. The monascus strain of the present invention can produce natural monascus pigment and can be safely used in food processing industry. The monascus strains disclosed by the invention have been preserved in China general microbiological culture Collection center (CGMCC) in 2013, 5 and 8 months.
Description
Technical Field
The invention relates to an monascus strain and application thereof.
Background
Monascus (Monascus) is one of the beneficial fungi which are first applied to food processing in China, and a fermentation product of the Monascus is ancient called as danqu, originates from China, has a long application history, is mainly concentrated in the fields of traditional distiller's yeast, vinegar preparation, coloring and the like, and is a traditional material used as both medicine and food. Monascus produces a large amount of monascus pigment, and is widely used as a food colorant due to its safety and reliability. In recent years, it has also been found that red yeast rice contains various functional components, such as Monacolin-K, ergosterol, gamma-aminobutyric acid, natural plant hormones, etc., and thus has very high nutritional, health and medicinal values. The research results of modern scientists also show that the red yeast rice has the effects of reducing blood cholesterol, reducing blood sugar, reducing blood pressure, preventing cancer and the like.
Typically mould cheese is predominantly white mould cheese and Blue cheese, such as Camembert (Camembert) and brisbane cheese (Blue Brie). To date, there have been few studies on the use of monascus for the preparation of cheese. Therefore, the method for producing the cheese by using the monascus is a new research field, the monascus pigment can endow the cheese with new color, the limit of people for recognizing the color of the traditional mould cheese is broken, and the cheese is endowed with higher nutritional value.
However, there is no report of the successful application of monascus strains to cheese production so far, and the current situation needs to be changed urgently.
Disclosure of Invention
The invention aims to solve the technical problem of providing an monascus strain and application thereof aiming at the current situation that no monascus strain is successfully applied to cheese production in the field. The Monascus (Monascus sp.) GL-1 strain is separated from Monascus rice flour in Wuhan Hubei of China, and can produce natural Monascus pigment, the Monascus strain is preserved in China general microbiological culture collection center of China Committee for culture Collection of microorganisms, the preservation number is CGMCC No.7603, and the Monascus strain is not reported to be applied to cheese at present. The applicant of the present invention has achieved very good results when it comes to preparing cheese, which contributes positively to improving the appearance, texture and mouthfeel of cheese.
One of the technical schemes provided by the invention is as follows: a Monascus sp strain with the preservation number of CGMCC No. 7603.
The monascus strain is obtained by first separating monascus rice powder of Wuhan Hubei in China by the applicant of the invention, can generate natural monascus pigment, and can be safely applied to the food processing industry. The Monascus strain disclosed by the invention has been deposited in China general microbiological culture Collection center (CGMCC) in 2013, 5 and 8, and is named as Monascus sp.GL-1.
After 24 hours of culture, the monascus strain of the invention initially presents a smoky white color and then rapidly grows, and presents a mauve color after 3 days, and the colony is large and compact. The hyphae have transverse septal multinucleate and are very numerous in branches, conidia are planted on the hyphae and the tops of the branches, and are singly grown or chained, the closed capsule shell is spherical, the handle is arranged, more than 10 spherical sub-capsules are arranged in the closed capsule shell, and the sub-capsules are provided with sub-capsule spores which are consistent with the characteristics of monascus in morphological characteristics.
The second technical scheme provided by the invention is as follows: the culture method of the monascus strain with the preservation number of CGMCC No.7603 comprises the following steps: inoculating the monascus strains in a liquid culture medium, and culturing for 3-10 days at 15-35 ℃, wherein the liquid culture medium is selected from any one of a PDA liquid culture medium, a YES liquid culture medium and a MA liquid culture medium.
Wherein, the PDA liquid culture medium, the YES liquid culture medium and the MA liquid culture medium are prepared according to the conventional method in the field. Preferably, the PDA liquid culture medium comprises 6g/L potato extract powder and 20g/L glucose, or the PDA liquid culture medium can also be an improved PDA liquid culture medium which comprises 30-40 g/L glucose, 3-5 g/L peptone and 0.5-1 g/L MgSO4And 0.5 to 1g/L K2HPO4(ii) a The YES liquid culture medium comprises 5g/L yeast extract powder, 30g/L glucose, 6g/L potassium dihydrogen phosphate, 4g/L sodium dihydrogen phosphate and 1g/L ammonium hydroxide; the MA liquid culture medium comprises 25g/L malt extract.
In the present invention, it is preferable that the culture system is stirred or shaken during the culture. The oscillation condition is preferably 100-180 rpm, and most preferably 150 rpm.
In the invention, the monascus strains are inoculated in a liquid culture medium and then preferably cultured at 20-30 ℃ for 5-10 days.
In the present invention, the culture method further comprises, before the above step, a step of solid culture: slowly heating the frozen monascus strains to 0-35 ℃, taking the melted bacterial liquid to coat or streak the bacterial liquid on a solid culture medium, and then culturing the bacterial liquid at 15-35 ℃ for 5-10 days, wherein the solid culture medium is any one of a PDA solid culture medium, a YES solid culture medium and a MA solid culture medium.
The PDA solid culture medium, the YES solid culture medium and the MAThe formulation of the solid medium is as conventionally indicated in the art. Preferably, the PDA solid culture medium comprises 6g/L potato extract powder, 20g/L glucose and 20g/L agar, or the PDA solid culture medium can also be an improved PDA solid culture medium which comprises 30-40 g/L glucose, 3-5 g/L peptone and 0.5-1 g/LMgSO4、0.5～1g/L K2HPO4And 20g/L agar; the YES solid culture medium comprises 5g/L yeast extract powder, 30g/L glucose, 6g/L potassium dihydrogen phosphate, 4g/L sodium dihydrogen phosphate, 1g/L ammonium hydroxide and 20g/L agar; the MA solid culture medium comprises 25g/L malt extract and 12-20g/L agar.
Wherein, the temperature of the frozen monascus strains is slowly raised to 0-35 ℃ for the convenience of subsequent coating or streak culture, and preferably raised to 15-35 ℃. After the coating or streaking, the culture is preferably carried out at 25 to 32 ℃ for 6 to 8 days, and most preferably at 28 ℃ for 7 days.
The third technical scheme provided by the invention is as follows: the monascus strain with the preservation number of CGMCC No.7603 is applied to the preparation of cheese.
It will be appreciated by those skilled in the art that the strain may also be used in food processing processes other than cheese making.
The reagents and starting materials used in the present invention are commercially available, unless otherwise specified.
The positive progress effects of the invention are as follows: the invention discloses a new Monascus strain, which is a Monascus (Monascus sp) GL-1 strain with the preservation number of CGMCC No.7603, hardly produces citrinin, has high color value, and can be used for preparing cheese or other food processing technologies.
Biological material preservation information
The Monascus (Monascus sp.) GL-1 strain provided by the invention has been preserved in the common microorganism center of China general microbiological culture Collection center (CGMCC) in 2013, 5, month and 8, and the preservation address is as follows: west road No. 1, north chen, chaoyang district, beijing, zip code: 100101, accession number: CGMCC No.7603, the name of the culture is Monascus purpureus GL-1, and the classification name is Monascus sp.
Drawings
FIG. 1 shows the measurement data of the number of viable bacteria after one week of monascus growth, with the abscissa representing the number of each strain and the ordinate representing the number of viable bacteria.
FIG. 2 shows the data of the measurement of citrinin production by different Monascus species, with the abscissa indicating the number of each strain and the ordinate indicating the citrinin production.
FIG. 3 shows the data of the color number of the pigment produced by different Monascus species, with the abscissa representing the number of each strain and the ordinate representing the color number.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
In the following examples, some of the reagents or starting materials were derived as follows:
a leavening agent: r-704, product of Kehansen, Inc.;
chymosin: including calf stomach chymosin and microbial chymosin, product of Hansen, Ke-K.K. (Fromase750 XLG);
the other reagents or raw materials are all available from conventional commercial sources unless otherwise specified.
Example 1 isolation and preservation of the strains
Sample source: red yeast rice powder of Wuhan Hubei of China.
The components of the culture medium: 6g/L of potato extract powder and 20g/L of glucose.
The instrument equipment comprises: an autoclave, a constant temperature incubator and an ultra-clean workbench.
1. The separation and purification steps are as follows (by adopting a dilution coating flat plate method):
(1) preparing a solid culture medium (comprising a solid culture dish and a test tube inclined plane): 6g/L of potato extract powder, 20g/L of glucose, 20g/L of agar and 5.6 of pH value (25 ℃).
(2) Diluting the sample: the sample is diluted by sterile water in a gradient way to 10-4、10-6And 10-8。
(3) Coating culture: samples of 0.5ml of each dilution were added to each solid medium plate and plated. Uniformly coating, and culturing at 32-34 deg.C in a constant temperature incubator for 5-6 days.
(4) And (3) purification and culture: selecting red pure, rapidly growing and strong bacterial strains to transfer to a test tube slant culture medium, further purifying, and repeatedly separating and purifying for multiple times to obtain the most ideal 1 bacterial strain numbered GL-1. In the process of separating and purifying GL-1, several other strains are obtained simultaneously, and are respectively numbered as GL-2, GL-3, BD-7 and BD-11.
2. And (3) strain preservation: the obtained GL-1 strain is preserved in China general microbiological culture collection center (CGMCC) in 2013, 5 and 8 months, the preservation number is CGMCC No.7603, and the GL-1 strain is named as red yeast rice (Monascus sp).
EXAMPLE 2 Strain characterization
1. Morphological feature identification: by culture observation, GL-1 is initially smoky white after 24h culture colony, and then rapidly grows, is mauve after 3d, and the colony is big and compact. The hyphae have transverse septal multinucleate and are very numerous in branches, conidia are planted on the hyphae and the tops of the branches, and are singly grown or chained, the closed capsule shell is spherical, the handle is arranged, more than 10 spherical sub-capsules are arranged in the closed capsule shell, and the sub-capsules are provided with sub-capsule spores which are consistent with the characteristics of monascus in morphological characteristics.
2. Strain culture characteristics: the culture shows that the solid culture and the liquid culture of the GL-1 strain can be carried out at 15-35 ℃, the relatively proper growth temperature is 25-32 ℃, and the optimal temperature is 28 ℃. Suitable growth media may be PDA, YES or MA media, wherein the formulation of PDA, YES or MA media may be as commonly indicated, with the preferred formulations being as follows (liquid media): the PDA culture medium comprises 6g/L potato extract powder and 20g/L glucose, or the PDA culture medium comprises 30-40 g/L glucose, 3-5 g/L peptone and 0.5-1 g/L MgSO4And 0.5 to 1g/L K2HPO4(ii) a The YES culture medium comprises 5g/L yeast extract powder, 30g/L glucose, 6g/L potassium dihydrogen phosphate, 4g/L sodium dihydrogen phosphate and 1g/L hydroxideAmmonium; the MA culture medium comprises 25g/L malt extract. In order to use a solid medium, 20g/L agar may be added to a liquid medium.
3. Comparative experiments with other monascus: the growth, toxin production (citrinin) and color number of the strain were determined by comparing the Monascus strain GL-1 with several other Monascus strains GL-2, GL-3, BD-7, BD-11 and the Monascus strain deposited under the accession number 3.5834 of the China Committee for culture Collection of microorganisms, and the results are shown in FIG. 1, FIG. 2 and FIG. 3, respectively. The specific experimental procedures were as follows:
(1) and (3) growth condition determination: monascus purpureus of various numbers were inoculated into YES (Yeast extract with supplements) medium and cultured, and counted after one week of culture at 17 ℃. The growth status was shown by measuring the weight of the hyphae according to the research method of Wangchang et al (Wangchang, Zhang Wei, Chen just barely, etc. 'influence of red light on the growth of Monascus and secondary metabolites' [ J ] Natural products research and development, 2009, 21: 91-95.). As can be seen from FIG. 1, the monascus strain GL-1 of the invention has the largest hypha weight compared with other strains, has significant difference with other strains, has obvious growth advantage under the environment of 17 ℃, and is particularly suitable for preparing cheese.
(2) Producing citrinin: monascus with different numbers was inoculated in a YES medium and cultured at 28 ℃ for 5 days, and according to the measurement method of xugan Rong (xugan Rong. monascus citrinin detection and fermentation control technology [ D ]. doctor paper of south Jiangnan university, 2004.), Agilent HPLC 1260 was used for measurement, and the results are shown in fig. 2. As can be seen from FIG. 2, Monascus ruber GL-1 produces almost zero amount of citrinin and minimal toxin, and is suitable for making cheese.
(3) Inoculating Monascus purpureus with different numbers into YES culture medium, culturing at 28 deg.C for 5 days, extracting fermentation broth with 70% ethanol for 30min according to the measurement method of Shangxiang, filtering, diluting the filtrate, and scanning at 190-700nm wavelength range. The formula for calculating the color value is as follows: color number (CV) ═ OD505 × dilution factor (U/ml). The results are shown in FIG. 3. As can be seen from FIG. 3, GL-1 produces the highest color value of monascus pigment, indicating that the monascus pigment producing ability is strongest.
Example 3 use of Monascus (Monascus sp.) GL-1 Strain in cheese making
The ingredients used in this example: 50L of fresh milk, R-7041g of leaven, 0.5g of calf gastric rennin, frozen Monascus sp GL-1, 1.3kg of salt, 40g of glucose, 5g of peptone and MgSO 540.5g，K2HPO40.5g。
The preparation method comprises the following steps:
(1) filtering 50L fresh milk to remove impurities, sterilizing at 72 deg.C for 2min, and cooling to 28 deg.C to obtain processed milk. Inoculating a starter R-704 with an inoculum size of 1g/50L into the treated milk, culturing at a constant temperature of 28 ℃ until the pH value is 6.5, adding 0.5g of calf gastric chymosin, and coagulating for 30min to obtain curd;
(2) cutting the curd obtained in the step (1) into blocks, and stirring for 10min to discharge whey; after whey is discharged, adding 2.5% of salt into the curd, wherein the salt accounts for the mass percent of the curd, and uniformly stirring the mixture and then putting the mixture into a square mold;
(3) placing a small amount of water (about 1.0 kg) on the mold after the curd is placed into the mold, pressing and periodically turning for 5 times, wherein the frequency is 15-30 min/time and lasts for 12 hours, and further discharging whey;
(4) cutting the curd obtained by pressing in the step (3) into curd blocks of 1.5cm multiplied by 3cm multiplied by 6cm, uniformly spraying monascus fermentation liquor with the thickness of about 1mm on the surfaces of the curd blocks, filling the curd blocks into a maturation container, and maturing in a constant-temperature incubator;
wherein, the monascus fermentation liquid is prepared by the following method: inoculating Monascus (Monascus sp.) GL-1 in a Monascus culture medium two days ahead, wherein the Monascus culture medium is prepared by the following formula: glucose 40g/L, peptone 5g/L, MgSO40.5g/L，K2HPO40.5 g/L; the temperature of the maturation is: the initial stage is 20 ℃, and the middle and later stages are 16 ℃; the temperature of the maturation is: initial 2 weeks, middle and late 2 weeks.
Example 4 use of Monascus (Monascus sp.) GL-1 Strain in cheese making
The ingredients used in this example: 50L of fresh goat milk, R-7040.3g of leaven, 1g of microbial rennin and frozen redAspergillus (Monascus sp.) GL-1, salt 1kg, glucose 40g, peptone 5g, MgSO40.5g，K2HPO40.5g。
The preparation method comprises the following steps:
(1) filtering 50L fresh Lac Caprae Seu Ovis to remove impurities, sterilizing at 72 deg.C for 5min, and cooling to 35 deg.C to obtain processed milk. Inoculating 0.3g/50L of a starter R-704 into the treated milk, culturing at a constant temperature of 34 ℃ until the pH value is 6.0, adding 1g of microbial rennin, and curding for 40min to obtain curded milk;
(2) cutting the curd obtained in the step (1) into blocks, and stirring for 10min to discharge whey; after whey is discharged, adding 1% of salt into curd, wherein the salt accounts for the mass percent of the curd, and uniformly stirring the mixture and then putting the mixture into a square mold;
(3) placing a small amount of water (about 1.0 kg) on the mold after the curd is placed into the mold, pressing and periodically turning for 8 times, wherein the frequency is 15-30 min/time and lasts for 12 hours, and further discharging whey;
(4) cutting the curd obtained by pressing in the step (3) into curd blocks of 1.2cm multiplied by 3cm multiplied by 5cm, uniformly spraying monascus fermentation liquor with the thickness of about 2mm on the surfaces of the curd blocks, filling the curd blocks into a maturation container, and maturing in a constant-temperature incubator;
wherein, the monascus fermentation liquid is prepared by the following method: inoculating Monascus (Monascus sp.) GL-1 in a Monascus culture medium three days ahead, wherein the Monascus culture medium is prepared by the following formula: glucose 30g/L, peptone 3g/L, MgSO41g/L，K2HPO41 g/L; the temperature of the maturation is: the initial stage is 22 ℃, and the middle and later stages are 15 ℃; the temperature of the maturation is: initial 2 weeks, middle and late 3 weeks.
Example 5 use of Monascus (Monascus sp.) GL-1 Strain in cheese making
The ingredients used in this example: 50L of fresh horse milk, a leaven R-7041g, 0.7g of calf gastric rennin, frozen Monascus purpureus (Monascus sp.) GL-1, 1.5kg of salt, 40g of glucose, 5g of peptone and MgSO 540.5g，K2HPO40.5g。
(1) Filtering 50L fresh horse milk to remove impurities, sterilizing at 75 deg.C for 2min, and cooling to 35 deg.C to obtain processed milk. Inoculating a starter R-704 with an inoculum size of 1g/50L into the treated milk, culturing at a constant temperature of 28 ℃ until the pH value is 6.0, adding 0.7g of calf gastric chymosin, and coagulating for 30min to obtain curd;
(2) cutting the curd obtained in the step (1) into blocks, and stirring for 10min to discharge whey; after whey is discharged, adding 3% of salt into the curd, wherein the salt accounts for the mass percent of the curd, and uniformly stirring the mixture and then putting the mixture into a square mold;
(3) placing a small amount of water (about 1.0 kg) on the mold after the curd is placed into the mold, pressing and periodically turning for 7 times, wherein the frequency is 15-30 min/time and lasts for 15h, and further discharging whey;
(4) cutting the curd obtained by pressing in the step (3) into curd blocks of 1.2cm multiplied by 3cm multiplied by 6cm, uniformly spraying monascus fermentation liquor with the thickness of about 2mm on the surfaces of the curd blocks, filling the curd blocks into a maturation container, and maturing in a constant-temperature incubator;
wherein, the monascus fermentation liquid is prepared by the following method: inoculating Monascus (Monascus sp.) GL-1 in a Monascus culture medium three days ahead, wherein the Monascus culture medium is prepared by the following formula: glucose 40g/L, peptone 5g/L, MgSO40.5g/L，K2HPO40.5 g/L; the temperature of the maturation is: the initial stage is 22 ℃, and the middle and later stages are 17 ℃; the temperature of the maturation is: initial 3 weeks, middle late 2 weeks.
Example 6 use of Monascus (Monascus sp.) GL-1 Strain in cheese making
The ingredients used in this example: 50L of fresh camel milk, R-7040.8g of leavening agent, 0.5g of calf gastric rennin, 1 strain of frozen Monascus purpureus (Monascus sp.) GL-1, 1kg of salt, 40g of glucose, 5g of peptone, 40.5g of MgSO40.5g and 40.5g of K2HPO40.5g.
(1) Filtering 50L fresh horse milk to remove impurities, sterilizing at 75 deg.C for 2min, and cooling to 32 deg.C to obtain processed milk. Inoculating 0.8g/50L starter R-704 into the processed milk, culturing at 30 deg.C until pH is 6.0, adding 0.5g calf gastric chymosin, and coagulating for 40min to obtain curd;
(2) cutting the curd obtained in the step (1) into blocks, and stirring for 10min to discharge whey; after whey is discharged, adding 4% of salt into curd, wherein the salt accounts for the mass percent of the curd, and uniformly stirring the mixture and then putting the mixture into a square mold;
(3) placing a small amount of water (about 1.0 kg) on the mold after the curd is placed into the mold, pressing and periodically turning for 10 times, wherein the frequency is 15-30 min/time and lasts for 10 hours, and further discharging whey;
(4) cutting the curd obtained by pressing in the step (3) into curd blocks of 1.5cm multiplied by 3cm multiplied by 6cm, uniformly spraying monascus fermentation liquor with the thickness of about 1.5mm on the surfaces of the curd blocks, filling the curd blocks into a maturation container, and maturing in a constant-temperature incubator;
wherein, the monascus fermentation liquid is prepared by the following method: inoculating Monascus (Monascus sp.) GL-1 in a Monascus culture medium three days ahead, wherein the Monascus culture medium is prepared by the following formula: glucose 40g/L, peptone 5g/L, MgSO40.5g/L，K2HPO40.5 g/L; the temperature of the maturation is: the initial stage is 22 ℃, and the middle and later stages are 15 ℃; the temperature of the maturation is: initial 3 weeks, middle late 2 weeks.
Comparative example 1
The comparison of the white mold cheese in the common mold cheese as a comparative example with the previous examples 3 to 6 was carried out.
The ingredients used in this comparative example were: 50L of raw milk, R-7041g of leaven, 0.5g of calf stomach rennin, 5g of Geotrichum candidum (Geotrichum candidum)50303 (from Danisco) and 1.3kg of salt.
The preparation process is the same as that of example 3, except that the surface of the curd block is uniformly sprayed with the geotrichum candidum solution with the thickness of about 1mm in the step (4).
The method comprises the following steps of: 5g of Geotrichum candidum (Geotrichum candidum) bacterial powder is taken and mixed with water to prepare a Geotrichum candidum bacterial solution with the concentration of 5 per mill.
Effect example 1 sensory evaluation
The sensory evaluation criteria for mould cheese, which are established in accordance with the national standards GB25192-2010 and GB5420-2010, are shown in Table 1. Sensory evaluation was performed on the Monascus cheeses prepared in examples 3-6 and the white mold cheese prepared in comparative example 1 according to the criteria of Table 1, and the results are shown in Table 2:
TABLE 1 mould cheese sensory evaluation criteria
| Item | Feature(s) |
| Tissue morphology | Uniform texture, moderate hardness, fine texture and plasticity (0-20 min) |
| Outer shape | Uniform color, smooth, soft and glossy (0-30 min) |
| Flavor (I) and flavor (II) | Has the special taste and smell of the cheese without peculiar smell (0-20 min) |
| Taste of the product | Moderate chewiness, mild milk flavor (0-30 min) |
TABLE 2 mould cheese sensory scores
| Item | Outer shape | Tissue state | Flavor (I) and flavor (II) | Taste of the product | Total score |
| Comparative example 1 | 16.54±0.05a | 24.86±0.20a | 15.90±0.17a | 26.59±0.60ab | 85.39±1.30a |
| Example 3 | 17.90±0.48bc | 24.18±1.04a | 17.09±0.12b | 27.90±0.48ab | 87.09±1.91a |
| Example 4 | 17.52±0.06b | 24.94±0.53a | 15.17±0.22a | 25.55±1.97a | 83.17±2.23ab |
| Example 5 | 17.99±0.17bc | 25.28±0.03a | 15.83±0.54a | 26.05±0.38ab | 85.09±0.29a |
| Example 6 | 18.29±0.36c | 24.63±0.41a | 17.94±0.54b | 28.18±0.21b | 90.04±1.11b |
Note: the different letters of a, b and c represent obvious differences
As can be seen from sensory evaluation results, compared with the mould cheese prepared in the comparative example 1, the mould cheese prepared in the embodiments 3-6 of the invention has no obvious difference in tissue state, the appearance is obviously superior to that of the white mould cheese, the Monascus fermented cheese breaks the understanding of people on the traditional moulds, the new color and luster of the mould cheese are endowed, the flavor and the taste of the cheese prepared by taking cow milk as a raw material are slightly higher than those of the comparative example, and the flavor and the taste of the cheese prepared by taking camel milk as a raw material are better. It can be seen that the cheese produced by using the Monascus sp GL-1 strain of the present invention is comparable to conventional mold cheese, and is superior to conventional mold cheese in appearance, nutrition, etc. Therefore, the Monascus sp GL-1 strain has good commercial application prospect.
Effect example 2 texture test
The results of measuring texture parameters of the Monascus cheese prepared in examples 3-6 and the white mold cheese prepared in comparative example 1 are shown in Table 3:
TABLE 3 determination of texture parameters of mold cheese
Note: the different letters of a, b, c and d represent obvious differences
As can be seen from the texture analysis results in table 3, compared with the mold cheese prepared in comparative example 1, the hardness of the mold cheese prepared in each of examples 3 to 6 of the present invention is not significantly different, that is, the two cheese proteins are not significantly different in resistance to denaturation, and the monascus cheese prepared in each of examples of the present invention is significantly higher in adhesiveness, elasticity and cohesiveness than that of comparative example 1, that is, the monascus cheese has stronger ability to recover deformation after being thoroughly extruded, has better integrity during chewing, slightly decreases in gumminess and chewiness, and can be further improved by improving the process and quality parameters. The texture measurement result shows that the Monascus sp GL-1 strain has good application prospect in cheese making.
Claims (2)
1. A Monascus sp strain is characterized in that the preservation number is CGMCC No. 7603.
2. Use of an Aspergillus strain according to claim 1 for the preparation of cheese.
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