CN105802858A - Culture medium applied to monascus fermenting yeast seed, culturing method of culture medium and preparing method of monascus vinegar - Google Patents
Culture medium applied to monascus fermenting yeast seed, culturing method of culture medium and preparing method of monascus vinegar Download PDFInfo
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- CN105802858A CN105802858A CN201610278262.3A CN201610278262A CN105802858A CN 105802858 A CN105802858 A CN 105802858A CN 201610278262 A CN201610278262 A CN 201610278262A CN 105802858 A CN105802858 A CN 105802858A
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Abstract
The invention relates to the technical field of microbial fermentation, in particular to a culture medium applied to a monascus fermenting yeast seed, a culturing method of the culture medium and a preparing method of monascus vinegar. The culture medium is prepared from a basic culture medium body, a carbon source, a nitrogen source, a growing factor and inorganic salt. The culturing method comprises the steps of taking the basic culture medium body, adding the carbon source, the nitrogen source, the growing factor and the inorganic salt into the basic culture medium body, inoculating monascus spore suspension, adjusting an initial pH value as 4-8 and shaking and culturing to obtain the monascus fermenting yeast seed. The preparing method of the monascus vinegar comprises the following steps of preparing the monascus fermenting yeast seed, saccharifying, fermenting, filtering and sterilizing. The culture medium applied to the monascus fermenting yeast seed, the culturing method of the culture medium and the preparing method of the monascus vinegar are different from an existing culturing method of the culture medium and an existing preparing method of the monascus vinegar. Screening the optimal culture medium and producing the functional monascus vinegar through a solid-liquid fermenting method are innovation and development of the vinegar industry.
Description
Technical field
The present invention relates to technical field of microbial fermentation, be specifically related to a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter and
Its cultural method and the preparation method of Monas cuspurpureus Went vinegar.
Background technology
Monascus is the filamentous fungi with China's traditional characteristics, and metabolite kind is a lot, concern is primarily with polyketone
Class secondary metabolite.Recently research shows, Monascus anka Nakazawa et sato also can produce the bioactive substance of useful health, therefore Monas cuspurpureus Went
And products thereof be likely to become there is the food ingredient of health care, additive and the novel drugs of lipotropism blood pressure lowering.Because it has necessarily
Active function, increasing medical research in recent years shows, monascus is in obesity, coronary heart disease, hypertension, arteriosclerosis
Very important effect is played etc. the protection such as cardiovascular disease and cancer-resisting human health aspect.Owing to treating in the market
Cardiovascular and cerebrovascular diseases medicament kind is less, mainly Statins and Bei Ting acids, and their action target spot is trihydroxy front three
Base coenzyme A (HMG-CoA) reductase, also exists bigger side effect as enzyme inhibitor, and the probability causing myositis is higher, and west is vertical
Cut down statin event occur after, doctor and patient start to focus more on this kind of Drug safety, therefore develop safe and effective newly
Medicine is extremely urgent.In monascus metabolite, monascus metabolite is using coming as multiple functions such as food, medicine, health cares
Source is for industry such as food, medicine, chemical industry, health care, feedstuff and cosmetics, because the active substance in monascus source has medicine food two
With etc. advantage enjoy favor.Within 2011, State Food and Drug Administration's approved monascorubin can be used in as additive
In food production.At present, a small amount of report monascorubin is had also to have other physiologically active, such as antibacterial, lowering blood-fat and reducing weight etc..Thus may be used
See, monascus is carried out efficient amplification culture fermentation, be processed further producing, have broad application prospects, but existing
Prepare that the culture medium of leaven has that composition is simple, low cost, environmental pollution are few, energy consumption is low etc. for Fermentation Condition of Monascus spp excellent
Point, but its resisting microbial contamination ability is low, labor intensity is big, simultaneously its cultural method have complex operation, the speed of growth slow,
Production cycle length and constant product quality is the highest and the shortcoming that is not suitable for mass mechanized production.
Vinegar energy appetite stimulator, suppression pathogenic bacteria, help digest, be the traditional brewing seasonings of China.Vinegar is to use grain
Starchiness such as (Cereals class, potato classes etc.) is raw material, completes the rank such as saccharifying, alcohol fermentation, acetic fermentation through different types of microorganisms
Section brew forms.Vinegar be mainly composed of acetic acid, possibly together with various aminoacid, organic acid, saccharide, vitamin, alcohol and ester etc.
Nutritional labeling and flavor components, have the color of uniqueness.Production technology of vinegar can be divided into solid fermentation, liquid fermentation two big
Class.Folk tradition vinegar many employings solid-state fermentation process, medium and small enterprise uses batch liquid-state fermentation technology, and some enterprise adopts
With liquid-solid sprinkling circulation technology.Above-mentioned technique is typically all the substantial amounts of raw material of disposable employing and ferments, at solid fermentation
In be the raw vinegar tapping into a small amount of preservation, rely on a small amount of fermentable therein.
Produce currently for Monas cuspurpureus Went vinegar many employings conventional segmentation liquid shallow-layer Fermentation, generally there is operation
Lack of standardization, be difficult to the series of problems such as industrialization, quality is unstable, production technology falls behind, the old vinegar of traditional mode of production utilizes nature micro-
Biology includes harmful microorganism, and the safety of product is the most extensively queried, and quality is unstable for a long time, it is impossible to effectively realize big
The production of scale and preparation.
As can be seen here, can be for deficiency of the prior art, it is provided that a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter
And cultural method, and depend on the preparation method of the Monas cuspurpureus Went vinegar of this culture medium and cultural method a kind of improvement of offer so that it is
Having controllability high, the Monas cuspurpureus Went vinegar quality stability of preparation is high, and suitable mass mechanized production a little, becomes this area skill
The technical barrier that art personnel are urgently to be resolved hurrily.
Summary of the invention
The present invention is to solve above-mentioned technical problem, it is provided that a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter and cultivation thereof
Method and the preparation method of Monas cuspurpureus Went vinegar, it introduces monascus, uses solid-liquid fermentation process fermenting and producing to have functional Monas cuspurpureus Went
Vinegar is an innovation of vinegar industry and promotes.
In order to reach above-mentioned technique effect, the present invention includes techniques below scheme:
A kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including carbon source that parts by weight are 3～20 parts, 1～10 part
Nitrogen source and the inorganic salt of 0.1～5 part；
Described carbon source includes maltose, glucose, sucrose, Semen Maydis powder, rice meal, sweet potato starch, Testa Tritici, Testa oryzae, horse
In bell sweet potato starch and glycerol any one or more；
Described nitrogen source include peptone, yeast extract, peanut powder, fish flour, Swine blood meal, dried silkworm chrysalis meal, Hepar Sus domestica powder, analysis for soybean powder,
NaNO3(NH4)2SO4In one or more；
Described inorganic salt includes CaCl2、FeSO4、MnSO4、CuSO4、ZnSO4With the one in phosphate or one with
On.
Further, described carbon source include the one in glucose, maltose, potato starch and sucrose or one with
On；Described nitrogen source includes one or more in peptone, yeast extract and peanut powder；Described inorganic salt includes
KH2PO4And FeSO4And/or MgSO4；The described culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter also includes somatomedin, described
Growth therefore include in vitamin B1, vitamin B6, vitamin B12 and vitamin C one or more.
Further, the described culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter includes the component of following percetage by weight:
Surplus is minimal medium.
The present invention is right with monascus tunning in chromogenic element culture medium, the tunning in minimal medium
According to, false for index Design orthogonal test with monascus Biomass, born of the same parents' exogenic color valency and intracellular color, select optimum nitrogen source, optimum nitrogen source,
The optimum growh factor, optimal inorganic salts, with liquid amount, inoculum concentration, incubation time, the single factor experiment optimum results of initial pH be
Fermentation condition is optimized by premise.And utilize SPSS software analysis, find out optimum medium formula.
Preferably, the described culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including the component of following percetage by weight:
Surplus is minimal medium.
The culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter under this condition, when carrying out the Fermentation Condition of Monascus spp alcoholic fermented product starter, ferments
The Biomass of the monascus arrived is the highest, and color valency is the highest.
For the culture medium of the Fermentation Condition of Monascus spp alcoholic fermented product starter, described minimal medium includes but does not limit to following parts by weight
Component: the sodium nitrate of 0.1～10 part, the potassium chloride of 0.02～1 part, the ferrous sulfate of 0.001～0.5 part and 50～200 parts
Water.
But described minimal medium is not limited to mentioned component, in the art, conventional use of minimal medium
The most within the scope of the present invention.
The cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter, uses above-mentioned culture medium to cultivate, specifically includes following step
Rapid: to take minimal medium, it is added thereto to carbon source, nitrogen source and inorganic salt, inoculates Monascus spore suspension, regulation original ph is
4～8, shaken cultivation obtains the Fermentation Condition of Monascus spp alcoholic fermented product starter.
Further, described minimal medium has been additionally added somatomedin；The liquid amount of described minimal medium is
85ml, the inoculum concentration of monascus is 10%, and regulating initial pH value is 5, described concussion condition of culture be 150r/min in 25～
30 DEG C of concussions are cultivated 11 days；
The preparation method of described Monascus spore suspension comprises the following steps: 28 DEG C of monascus sp bacteria strain inclined-plane cultivate 7～
11d；Wash lower spore with aseptic tween normal saline, after vibrating and fully breaing up spore, with being filtered to remove mycelia, make final concentration
It is 106The Monascus spore suspension of individual/mL.
A kind of preparation method of Monas cuspurpureus Went vinegar, comprise the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: use the Fermentation Condition of Monascus spp alcoholic fermented product starter described in any one of claim 4～5
Cultural method prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter；
Step 2: saccharifying: take raw material and pulverize after pretreatment, adding water sizes mixing makes serosity, adjusts pH value, adds alphalise starch
Enzyme carries out saccharifying and obtains diastatic fermentation substrate；
Step 3: fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter is inoculated in diastatic fermentation substrate, carry out successively Fermentation Condition of Monascus spp and
Alcohol fermentation obtains alcohol fermentation Miao, described alcohol fermentation Miao is proceeded acetic fermentation and obtains acetic fermentation wine with dregs；
Step 4: filter and sterilizing: the acetic fermentation wine with dregs that step 3 obtained filters, allotment, sterilizing obtain Monas cuspurpureus Went vinegar.
Filtration step in described step 4 can be that filter pump filters, but be not limited to which and filter, every this area
In the mode that in technology, achieved acetic fermentation wine with dregs filters is included in, described sterilization method is to be incubated 1h, finally in 80 DEG C
Monas cuspurpureus Went vinegar total acid >=3.5% obtained, color valency 150-200U/mL, vinegar liquid takes on a red color.
Further, one or more during described raw material includes rice, Semen Maydis and medicinal and edible Chinese medicine；
Raw material particle size after pulverizing is 50～100 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4,
The enzyme activity added in the serosity after α-amylase is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described sugar
Changing fermentation substrate iodine is greenish orange yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é.
Described acetic fermentation comprises the following steps: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculation of 8%
Amount switching seed culture medium, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao,
Inoculum concentration is 10～11%, ventilate, stir fermentation 48-60h obtain acetic fermentation wine with dregs.Total acid content (meaning acid content meter) is
4g/100mL, fixed acid content (in terms of lactic acid) is as 0.8g/100mL.
Two kinds of methods are included for the Fermentation Condition of Monascus spp in step 3 and alcohol fermentation:
Further, in method one, described Fermentation Condition of Monascus spp comprises the following steps: the Fermentation Condition of Monascus spp alcoholic fermented product starter is seeded to sugar
The inoculum concentration changed in fermentation substrate is 5%～10%, sending out after 30～35 DEG C of stirring fermentations 30～60h obtain Fermentation Condition of Monascus spp
Ferment wine with dregs；
Described alcohol fermentation comprises the following steps: take in the karusen after active yeast is seeded to Fermentation Condition of Monascus spp, inoculation
Amount is 5%～10%, in 25～30 DEG C of stirring fermentations 5～6h, then proceedes to static fermentation 48～60h, and the regulation ethanol that adds water is dense
Degree, to 7～8%, obtains alcohol fermentation Miao.
Further, in method two, described Fermentation Condition of Monascus spp and the method for alcohol fermentation comprise the following steps: by Monas cuspurpureus Went
The mould fermentation alcoholic fermented product starter is the most together forwarded to diastatic fermentation base by 2～the inoculum concentration of 20%, high-activity yeast by the inoculum concentration of 2～20%
In matter, initial temperature is 30～35 DEG C, stirring fermentation, then reduces temperature, uses intermittent stirring fermentation to continue fermentation and obtains wine
Essence fermentation Miao.In method two, further, the Fermentation Condition of Monascus spp alcoholic fermented product starter by 6～the inoculum concentration of 7%, high-activity yeast by 6～
The inoculum concentration of 7% is the most together forwarded in diastatic fermentation substrate, when initial 8～10h, and temperature 30～32 DEG C, stirring fermentation；Afterwards
Being adjusted to 27～28 DEG C, intermittent stirring ferments, and the intermittent time is 5h, continues fermentation 64～82h, and regulation alcohol concentration is to 7～8%
Obtain karusen ethanol.
As shown in the above, can separate for Fermentation Condition of Monascus spp step and alcohol fermentation step and individually carry out, it is also possible to
Merging is carried out, and the Fermentation Condition of Monascus spp after merging compares the Fermentation Condition of Monascus spp step the most individually carried out with the preparation method of alcohol fermentation
Rapid and the preparation method of alcohol fermentation, production time shortening 48-60h, the quality of Monas cuspurpureus Went vinegar is not changed in.Therefore for two kinds of sides
Method, it is preferred that employing method two carries out Fermentation Condition of Monascus spp and alcohol fermentation.
Use technique scheme, including following beneficial effect: the training for the Fermentation Condition of Monascus spp alcoholic fermented product starter that the present invention provides
Support base and cultural method is false for index Design orthogonal test with monascus Biomass, born of the same parents' exogenic color valency and intracellular color, carry out big
Amount creative experiments, select optimum nitrogen source, optimum nitrogen source, the optimum growh factor, optimal inorganic salts, with liquid amount, inoculum concentration,
Incubation time, initial pH single factor experiment optimum results premised on fermentation condition is optimized, find out optimum medium and join
Square and corresponding cultural method so that it is have operation gradual change, Fermentation Condition of Monascus spp alcoholic fermented product starter Biomass is high, color valency is good, fast growth,
The advantage that growth cycle is short and constant product quality is high.Compared to traditional Monas cuspurpureus Went vinegar fermentation process, the present invention use solid-
Liquid fermentation process fermenting and producing has functional Monas cuspurpureus Went vinegar, is an innovation and the lifting of vinegar industry, and its preparation method can be grasped
Control is strong, technology stability mass mechanized production high, suitable.
Accompanying drawing explanation
Fig. 1 is that the liquid amount that the present invention is different affects figure to the Biomass of Fermentation Condition of Monascus spp；
Fig. 2 is that the liquid amount that the present invention is different affects figure to born of the same parents' exogenic color valency of Fermentation Condition of Monascus spp；
Fig. 3 is that the liquid amount that the present invention is different affects figure to the intracellular color valency of Fermentation Condition of Monascus spp；
Fig. 4 is that the incubation time that the present invention is different affects figure to the Biomass of Fermentation Condition of Monascus spp；
Fig. 5 is that the incubation time that the present invention is different affects figure to born of the same parents' exogenic color valency of Fermentation Condition of Monascus spp；
Fig. 6 is that the incubation time that the present invention is different affects figure to the intracellular color valency of Fermentation Condition of Monascus spp；
Fig. 7 is that the initial pH that the present invention is different affects figure to the Biomass of Fermentation Condition of Monascus spp；
Fig. 8 is that the initial pH that the present invention is different affects figure to born of the same parents' exogenic color valency of Fermentation Condition of Monascus spp；
Fig. 9 is that the initial pH that the present invention is different affects figure to the intracellular color valency of Fermentation Condition of Monascus spp.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Minimal medium in following embodiment includes the component of following parts by weight: the sodium nitrate of 0.1～10 part, 0.02
～the potassium chloride of 1 part, the ferrous sulfate of 0.001～0.5 part and the water of 50～200 parts.
But described minimal medium is not limited to mentioned component, in the art, conventional use of minimal medium,
And the minimal medium that can directly obtain based on mentioned component is the most within the scope of the present invention.
Embodiment one: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including minimal medium, also includes parts by weight
It is the carbon source of 3 parts, the nitrogen source of 10 parts and the inorganic salt of 0.1 part；
Described carbon source includes maltose, glucose, sucrose, Semen Maydis powder, rice meal, sweet potato starch, Testa Tritici, Testa oryzae, horse
Bell sweet potato starch and glycerol；
Described nitrogen source include peptone, yeast extract, peanut powder, fish flour, Swine blood meal, dried silkworm chrysalis meal, Hepar Sus domestica powder, analysis for soybean powder,
NaNO3(NH4)2SO4；
Described inorganic salt includes CaCl2、FeSO4、MnSO4、CuSO4、ZnSO4And phosphate.
Embodiment two: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including minimal medium, also includes parts by weight
It is the carbon source of 10 parts, the nitrogen source of 5 parts and the inorganic salt of 1 part；
Described carbon source includes maltose, glucose, sucrose, Semen Maydis powder and glycerol；
Described nitrogen source includes peptone, yeast extract, peanut powder and (NH4)2SO4；
Described inorganic salt includes CaCl2、FeSO4、MnSO4And phosphate.
The described culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter also includes somatomedin, and therefore described growth includes that dimension is raw
Element B1.
Embodiment three: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including minimal medium, also includes parts by weight
It is the carbon source of 18 parts, the nitrogen source of 3 parts and the inorganic salt of 4 parts；
Described carbon source includes glucose, maltose, potato starch and sucrose；Nitrogen source include peptone, yeast extract and
Peanut powder；Described somatomedin is vitamin B1；Described inorganic salt includes KH2PO4And FeSO4。
Embodiment four:
A kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including minimal medium, also includes that parts by weight are 20 parts
Carbon source, the nitrogen source of 1 part and the inorganic salt of 5 parts；
Described carbon source includes glucose, maltose, potato starch and sucrose；
Described nitrogen source includes peptone, yeast extract and peanut powder；
Described inorganic salt includes KH2PO4、FeSO4And MgSO4；
The described culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter also includes somatomedin, and therefore described growth includes that dimension is raw
Element B1, vitamin B6, vitamin B12 and vitamin C.
Embodiment five: the cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter, uses above-mentioned culture medium to cultivate, specifically includes
Following steps: take minimal medium, are added thereto to the carbon source that parts by weight are 20 parts, the nitrogen source of 1 part and the inorganic salt of 5 parts,
Continuing to be added thereto to somatomedin, inoculate Monascus spore suspension, regulation original ph is 5, and shaken cultivation obtains monascus
The fermentation alcoholic fermented product starter.
Embodiment six: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including the component of following percetage by weight:
Surplus is minimal medium.
The cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter, specifically includes following steps:
Step one: prepare Monascus spore suspension: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make final concentration of 106The Monascus spore suspension of individual/mL；
Step 2: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: take the minimal medium of 85ml liquid amount, be added thereto to weight percent
Number be 3% glucose, the peanut powder of 5%, the KH of 0.1%2PO4, the MgSO of 1%4, described minimal medium, glucose, flower
Fecula, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, regulation original ph be 4, described Monas cuspurpureus Went
Mould inoculum concentration is 10%, and 150r/min cultivates 11 days in 25～30 DEG C of concussions.
Embodiment seven: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including the component of following percetage by weight:
Surplus is minimal medium.
The cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter, specifically includes following steps:
Step one: prepare Monascus spore suspension: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；
Step 2: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: take the minimal medium of 85ml liquid amount, be added thereto to weight percent
Number be 10% glucose, the peanut powder of 1%, the KH of 1%2PO4, the MgSO of 0.1%4, described minimal medium, glucose, flower
Fecula, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, regulation original ph be 8, described Monas cuspurpureus Went
Mould inoculum concentration is 10%, and 150r/min cultivates 11 days in 25～30 DEG C of concussions.
Embodiment eight: a kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including the component of following percetage by weight:
Surplus is minimal medium.
The cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter, specifically includes following steps:
Step one: prepare Monascus spore suspension: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；
Step 2: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: take the minimal medium of 85ml liquid amount, be added thereto to weight percent
Number be 4% glucose, the peanut powder of 1.5%, the KH of 0.8%2PO4, the MgSO of 0.12%4, described minimal medium, Fructus Vitis viniferae
Sugar, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, regulation original ph be 5, described
Monascus inoculum concentration is 10%, and 150r/min cultivates 11 days in 25～30 DEG C of concussions.Embodiment nine: the preparation side of a kind of Monas cuspurpureus Went vinegar
Method, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition carbon source, nitrogen source, somatomedin and inorganic salt, inoculate Monascus spore suspension, and regulation original ph is 4～8, vibration training
Support and obtain the Fermentation Condition of Monascus spp alcoholic fermented product starter；
Step 2: saccharifying: take raw material and pulverize after pretreatment, adding water sizes mixing makes serosity, adjusts pH value, adds alphalise starch
Enzyme carries out saccharifying and obtains diastatic fermentation substrate；
Step 3: fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter is inoculated in diastatic fermentation substrate, carry out successively Fermentation Condition of Monascus spp and
Alcohol fermentation obtains alcohol fermentation Miao, described alcohol fermentation Miao is proceeded acetic fermentation and obtains acetic fermentation wine with dregs；
Step 4: filter and sterilizing: the acetic fermentation wine with dregs that step 3 obtained filters, allotment, sterilizing obtain Monas cuspurpureus Went vinegar.
Embodiment ten: the preparation method of a kind of Monas cuspurpureus Went vinegar, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition percetage by weight be 3% glucose, the peanut powder of 5%, the KH of 0.1%2PO4, the MgSO of 1%4, described basic training
Support base, glucose, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, regulate original ph
Being 7, described monascus inoculum concentration is 10%, and 150r/min cultivates 11 days in 25～30 DEG C of concussions；
Step 2: saccharifying: take one or more powder after pretreatment in rice, Semen Maydis and medicinal and edible Chinese medicine
Broken, being ground into particle diameter is 50 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, after adding α-amylase
Enzyme activity in serosity is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described diastatic fermentation substrate iodine is light
Orange-yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é；
Step 3: fermentation:
Fermentation Condition of Monascus spp: it is 5% that the Fermentation Condition of Monascus spp alcoholic fermented product starter is seeded to the inoculum concentration in diastatic fermentation substrate, stirs in 30 DEG C
Mix the karusen after fermentation 60h obtains Fermentation Condition of Monascus spp；
Alcohol fermentation: taking in the karusen after active yeast is seeded to Fermentation Condition of Monascus spp, inoculum concentration is 5%%, in 25 DEG C
Stirring fermentation 6h, then proceedes to static fermentation 48h, and the regulation alcohol concentration that adds water, to 7%, obtains alcohol fermentation Miao；
Acetic fermentation: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculum concentration switching seed culture of 8%
Base, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, and inoculum concentration is 10%,
Ventilate, stirring fermentation 48h obtains acetic fermentation wine with dregs；Total acid content (meaning acid content meter) is 4g/100mL, fixed acid content
(in terms of lactic acid) is as 0.8g/100mL；
Step 4: filter with sterilizing: acetic fermentation wine with dregs acetic fermentation wine with dregs step 3 obtained is filtered by filter pump, filter
Liquid 80 DEG C insulation 1h, allotment, finished product, total acid >=3.5%, color valency 150-200U/mL, vinegar liquid is red.
Embodiment 11: the preparation method of a kind of Monas cuspurpureus Went vinegar, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition percetage by weight be 10% glucose, the peanut powder of 1%, the KH of 1%2PO4, the MgSO of 0.1%4, described basic training
Support base, glucose, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, described monascus
Inoculum concentration is 10%, and regulating initial pH value is 5, and 150r/min cultivates 11 days in 25～30 DEG C of concussions；
Step 2: saccharifying: take one or more powder after pretreatment in rice, Semen Maydis and medicinal and edible Chinese medicine
Broken, being ground into particle diameter is 100 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, after adding α-amylase
Enzyme activity in serosity is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described diastatic fermentation substrate iodine is light
Orange-yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é；
Step 3: fermentation:
Fermentation Condition of Monascus spp and alcohol fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter is pressed 20% by inoculum concentration, the high-activity yeast of 2%
Inoculum concentration is forwarded in diastatic fermentation substrate, and initial temperature is 30 DEG C, stirring fermentation, then reduces temperature, uses intermittent stirring
Fermentation continues fermentation and obtains alcohol fermentation Miao.
Acetic fermentation: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculum concentration switching seed culture of 8%
Base, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, and inoculum concentration is 10%,
Ventilate, stirring fermentation 60h obtains acetic fermentation wine with dregs；Total acid content (meaning acid content meter) is 4g/100mL, fixed acid content
(in terms of lactic acid) is as 0.8g/100mL；
Step 4: filter with sterilizing: acetic fermentation wine with dregs acetic fermentation wine with dregs step 3 obtained is filtered by filter pump, filter
Liquid 80 DEG C insulation 1h, allotment, finished product, total acid >=3.5%, color valency 150-200U/mL, vinegar liquid is red.
Embodiment 12: the preparation method of a kind of Monas cuspurpureus Went vinegar, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition percetage by weight is glucose, the peanut powder of 1.5%, 0.1～the KH of 0.2% of 4%2PO4, the MgSO of 0.12%4,
Described minimal medium, glucose, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, adjust
Joint original ph is 4～8, and shaken cultivation obtains the Fermentation Condition of Monascus spp alcoholic fermented product starter.Described monascus inoculum concentration is 10%, and regulation is initial
PH value be 5,150r/min in 25～30 DEG C concussion cultivate 11 days；
Step 2: saccharifying: take one or more powder after pretreatment in rice, Semen Maydis and medicinal and edible Chinese medicine
Broken, being ground into particle diameter is 80 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, after adding α-amylase
Enzyme activity in serosity is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described diastatic fermentation substrate iodine is light
Orange-yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é；
Step 3: fermentation: Fermentation Condition of Monascus spp and alcohol fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter presses inoculum concentration, the high activity ferment of 6%
Mother is forwarded in diastatic fermentation substrate by the inoculum concentration of 7%, during initial 8h, and temperature 32 DEG C, stirring fermentation；It is adjusted to 27 afterwards
DEG C, intermittent stirring ferments, and the intermittent time is 5h, continues fermentation 64～82h, and regulation alcohol concentration to 7～8% obtain the raw spirit that ferments
Essence；
Acetic fermentation: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculum concentration switching seed culture of 8%
Base, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, and inoculum concentration is 10%,
Ventilate, stirring fermentation 48h obtains acetic fermentation wine with dregs；Total acid content (meaning acid content meter) is 4g/100mL, fixed acid content
(in terms of lactic acid) is as 0.8g/100mL；
Step 4: filter with sterilizing: acetic fermentation wine with dregs acetic fermentation wine with dregs step 3 obtained is filtered by filter pump, filter
Liquid 80 DEG C insulation 1h, allotment, finished product, total acid >=3.5%, color valency 150-200U/mL, vinegar liquid is red.
Embodiment 13: the preparation method of a kind of Monas cuspurpureus Went vinegar, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition percetage by weight is glucose, the peanut powder of 1.5%, 0.1～the KH of 0.2% of 4%2PO4, the MgSO of 0.12%4,
Described minimal medium, glucose, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, adjust
Joint original ph is 4～8, and shaken cultivation obtains the Fermentation Condition of Monascus spp alcoholic fermented product starter.Described monascus inoculum concentration is 10%, and regulation is initial
PH value be 5,150r/min in 25～30 DEG C concussion cultivate 11 days；
Step 2: saccharifying: take one or more powder after pretreatment in rice, Semen Maydis and medicinal and edible Chinese medicine
Broken, being ground into particle diameter is 90 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, after adding α-amylase
Enzyme activity in serosity is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described diastatic fermentation substrate iodine is light
Orange-yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é；
Step 3: fermentation: Fermentation Condition of Monascus spp and alcohol fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter presses inoculum concentration, the high activity ferment of 7%
Mother is forwarded in diastatic fermentation substrate by the inoculum concentration of 6%, during initial 10h, and temperature 30 DEG C, stirring fermentation；It is adjusted to 28 afterwards
DEG C, intermittent stirring ferments, and the intermittent time is 5h, continues fermentation 64～82h, and regulation alcohol concentration to 7～8% obtain the raw spirit that ferments
Essence；
Acetic fermentation: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculum concentration switching seed culture of 8%
Base, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, inoculum concentration be 10～
11%, ventilate, stir fermentation 48-60h obtain acetic fermentation wine with dregs；Total acid content (meaning acid content meter) is 4g/100mL, does not waves
Turn sour content (in terms of lactic acid) as 0.8g/100mL；
Step 4: filter with sterilizing: acetic fermentation wine with dregs acetic fermentation wine with dregs step 3 obtained is filtered by filter pump, filter
Liquid 80 DEG C insulation 1h, allotment, finished product, total acid >=3.5%, color valency 150-200U/mL, vinegar liquid is red.
Embodiment 14:
The preparation method of a kind of Monas cuspurpureus Went vinegar, comprises the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With aseptic tween physiology
The lower spore of salt washing, proceeds in the aseptic triangular flask with bead, and vibration fully breaks up spore, by 4 layers of aseptic lens paper mistake
Filter mycelia, make the Monascus spore suspension of final concentration of 106/mL；Take the minimal medium of 85ml liquid amount, Xiang Qi
Middle addition percetage by weight be 8% glucose, the peanut powder of 3%, the KH of 0.5%2PO4, the MgSO of 0.6%4, described substantially
Culture medium, glucose, peanut powder, KH2PO4And MgSO4Summation be 100%, inoculate Monascus spore suspension, regulate initial pH
Value is 4～8, and shaken cultivation obtains the Fermentation Condition of Monascus spp alcoholic fermented product starter.Described monascus inoculum concentration is 10%, regulates initial pH value and is
5,150r/min cultivate 11 days in 25～30 DEG C of concussions；
Step 2: saccharifying: take one or more powder after pretreatment in rice, Semen Maydis and medicinal and edible Chinese medicine
Broken, being ground into particle diameter is 80 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, after adding α-amylase
Enzyme activity in serosity is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；Described diastatic fermentation substrate iodine is light
Orange-yellow；DE value 25%～30%；Acidity 0.2%, pol reaches 18～20 ° of B é；
Step 3: fermentation: Fermentation Condition of Monascus spp and alcohol fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter is lived by inoculum concentration, the height of 20%
Property yeast be forwarded in diastatic fermentation substrate by the inoculum concentration of 2%, initial temperature is 35 DEG C, stirring fermentation, then reduce temperature,
Use intermittent stirring fermentation to continue fermentation and obtain alcohol fermentation Miao.
Acetic fermentation: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, by the inoculum concentration switching seed culture of 8%
Base, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, and inoculum concentration is 11%,
Ventilate, stirring fermentation 48h obtains acetic fermentation wine with dregs；Total acid content (meaning acid content meter) is 4g/100mL, fixed acid content
(in terms of lactic acid) is as 0.8g/100mL；
Step 4: filter with sterilizing: acetic fermentation wine with dregs acetic fermentation wine with dregs step 3 obtained is filtered by filter pump, filter
Liquid 80 DEG C insulation 1h, allotment, finished product, total acid >=3.5%, color valency 150-200U/mL, vinegar liquid is red.
Screening experiment for the culture medium of the Fermentation Condition of Monascus spp alcoholic fermented product starter:
By adding the trophic factors such as different carbon nitrogen sources in minimal medium respectively or changing the fermentations such as fermentation liquid pH
Condition, to inquire into these single factor test to the monascus Biomass in fermentation system, and filters out the kind being suitable in these single factor test
Class.
Prepare spore suspension: take 28 DEG C of monascus sp bacteria strain inclined-plane and cultivate 7～11d；Lower spore is washed with aseptic tween normal saline
Son, proceeds in the aseptic triangular flask with bead, vibration, fully breaks up spore, is filtered to remove bacterium with 4 layers of aseptic lens paper
Silk, makes the homogeneous spore suspension of final concentration of 106/mL.
In the description below as follows for color valency detection method:
(1) mensuration of mycelia body colour valency
Extract 2 times in 60 DEG C of water bath heat preservations in the ratio ethanol of 1g dry mycelium+50mL70% ethanol.Extract merges
Rear filtration, suitably dilution, constant volume, densitometric under 505nm wavelength.Optical density value is multiplied by extension rate and is multiplied by 100 and removes
It is mycelia body colour valency (U/g) (GB4926-85) with sample grams.
(2) mensuration of fermentation liquid color valency
Draw fermentation liquid to dilute with 70% ethanol solution (pH 6～7), shake up, stand, with diluting not sending out of identical multiple
Ferment Chinese medicine juice makees blank, measures absorbance at 505nm wavelength.It is multiplied by the extension rate of fermentation liquid with light absorption value to be and send out
The color valency (U/mL) of ferment liquid.
1, the screening of carbon source:
Experimental technique: in minimal medium by the dosage of 3% be separately added into maltose, glucose, sucrose, Semen Maydis powder,
Rice meal, sweet potato starch, Testa Tritici, Testa oryzae, potato starch, glycerol, inoculation monascus, 30 DEG C, 125rmp shaken cultivation 11d,
Measure Biomass and color valency.
Experimental result:
Adding of different carbon source is as shown in table 1 on the impact of Fermentation Condition of Monascus spp.For Biomass, add glucose, Fructus Hordei Germinatus
After sugar, sucrose, monascus Biomass (respectively 3.91g/L, 3.78g/L, 3.85g/L) increases the most obvious, increases respectively
25.3%, 23.4%, 21.2%.Glucose, sucrose, the carbon source simple in construction of maltose form, easily by monascus faster
Decomposition utilize；And the carbon source structure of Testa Tritici form is complicated, the intracellular shortage of monascus is broken down into simple carbon source accordingly
Enzyme, therefore the reason that carbon source can not be used effectively.
Adding of different carbon source is as shown in table 1 on the impact of Fermentation Condition of Monascus spp.For Biomass color valency, add carbon source and make red
Aspergillosis intracellular color valency significantly improves, improve most be glucose, maltose, potato starch (respectively 3060U/g,
2290U/g, 1340U/g), it is respectively increased 518.2%, 362.6%, 170.7%.Add after sweet potato starch, Semen Maydis powder, sucrose red
Aspergillosis born of the same parents' exogenic color valency (respectively 790.0U/100mL, 654.0U/100mL, 603.0U/100mL) is obviously improved, and relatively adds carbon source
Before be respectively increased 240.5%, 181.9%, 159.9%.
The variance analysis different carbon source F=106.967 that affects, P=0.000 on general flavone content；Different carbon source is to biology
That measures affects F=45030, P=0.000.For Biomass difference, between each carbon source, all there is significant difference.Variance analysis
Different carbon source affects F=1452000, P=0.000 to intracellular color valency；Different carbon source affects F=to born of the same parents' exogenic color valency
1.333E7, P=0.000；I.e. difference significance, therefore think that the interpolation of different carbon source makes born of the same parents' exogenic color valency, the value of intracellular color valency
Different.Further LSD multiple comparisons shows, for the difference of intracellular color valency, born of the same parents' exogenic color price differential are different, all has aobvious between each carbon source
Write sex differernce.The kind of above-mentioned analytic explanation carbon source is different, and the impact on each index of fermentation system is the most more significant, because of
The selection of the carbon source kind added in this monascus vinegar fermentation system is extremely important.Select glucose, sucrose, maltose conduct
Participate in the carbon source kind of Fermentation Condition of Monascus spp optimization of orthogonal test.
The impact on monascus Biomass of table 1 carbon source
| Carbon source | Biomass (g/L) | Intracellular color valency (U/g) | Born of the same parents' exogenic color valency (U/100mL) |
| Glucose | 3.91 | 3060 | 518.0 |
| Sucrose | 3.85 | 1300 | 603.0 |
| Maltose | 3.78 | 2290 | 219.2 |
| Rice meal | 2.59 | 1120 | 571.0 |
| Semen Maydis powder | 1.05 | 1220 | 654.0 |
| Testa oryzae | 0.98 | 1090 | 426.0 |
| Testa Tritici | 0.78 | 1010 | 377.0 |
| Potato starch | 3.47 | 1340 | 168.2 |
| Sweet potato starch | 3.16 | 1310 | 790.0 |
| Glycerol | 3.55 | 1100 | 202.0 |
2, the screening in nitrogen source:
Experimental technique: be separately added in minimal medium peptone 1%, yeast extract 1%, peanut powder 1%, fish flour 1%,
Swine blood meal 1%, dried silkworm chrysalis meal 1%, Hepar Sus domestica powder 1%, analysis for soybean powder 1%, NaNO30.2%, (NH4)2SO40.2%, inoculate monascus,
30 DEG C, 125rmp shaken cultivation 11d, measure color valency and Biomass.
Experimental result: adding of different nitrogen sources is as shown in table 2 on the impact of Fermentation Condition of Monascus spp.
The interpolation in nitrogen source all can make the Biomass of monascus increase, and makes monascus born of the same parents' exogenic color valency improve, for Biomass, its
After middle interpolation dried silkworm chrysalis meal, NaNO3, peanut powder, monascus Biomass (respectively 5.26g/L, 5.10g/L, 4.99g/L) increases
Substantially, 68.6%, 63.5%, 59.9% is increased respectively.The variance analysis different nitrogen sources F=1.435E4 that affects, P on Biomass
=0.000, the interpolation of different nitrogen sources makes biological value different.LSD multiple comparisons shows further, nitrogen source each to Biomass difference
Between all have significant difference.For color valency, improving is the most significantly peptone, yeast extract, peanut powder, is respectively increased
339.7%, 284.5%, 653.4%.Except after adding peanut powder, monascus intracellular color valency improves 70.7%, other nitrogen source in table
Adding all makes intracellular color valency reduce.
Comprehensive various forms of nitrogen source on the impact of monascus Biomass, raw material sources, cost, if appropriate for the aspect such as edible
Analyzing, peptone, yeast extract, peanut powder these three nitrogen source can preferably meet the needs fermented.
The impact on fermentation of the table 2 nitrogen source
3, the screening of somatomedin:
Experimental technique: be separately added into mcg vitamin B1, vitamin B6, vitamin through sterile working in Cha Shi cultivates
B12, vitamin C, then inoculation Monascus spore suspension is cultivated.Inoculation monascus, 30 DEG C, 125rmp shaken cultivation 11d, measure
Biomass and color valency.
Experimental result: the interpolation of different somatomedin is as shown in table 3 to monascus.
The interpolation of somatomedin all makes monascus Biomass improve, and born of the same parents' exogenic color valency of monascus all reduces.
After wherein vitamin B1 adds, Biomass improves maximum and rear intracellular color valency significantly improves, and variance analysis difference grows
Factor pair Biomass affect F=7654, P=0.000, there were significant differences.LSD multiple comparisons shows, to Biomass further
For difference, between each somatomedin, all there is significant difference.Variance analysis difference somatomedin affects F=to intracellular color valency
1.958E6, P=0.000；Different somatomedin affect F=542, P=0.000 to born of the same parents' exogenic color valency.I.e. difference has notable meaning
Justice, therefore think that the interpolation of different somatomedin makes the value difference of born of the same parents' exogenic color valency, intracellular color valency.LSD multiple comparisons shows further,
For the difference of born of the same parents' exogenic color valency, in addition between vitamin B1 and vitamin B12 without significant difference, between other each somatomedin
Difference all has significant.For intracellular color price differential is different, between each somatomedin, all there is significant difference.Vitamin B1
Additive effect is best.
The impact on fermentation of table 3 somatomedin
| Somatomedin | Biomass (g/L) | Intracellular color valency (U/g) | Born of the same parents' exogenic color valency (U/100mL) |
| Vitamin B1 | 4.85 | 586.5 | 134.0 |
| Vitamin B6 | 4.64 | 492.5 | 159.0 |
| Vitamin B12 | 3.75 | 393.4 | 133.0 |
| Vitamin C | 4.08 | 455.5 | 130.0 |
4, the screening of inorganic salt:
Experimental technique: be separately added into CaCl in minimal medium2、FeSO4、MnSO4、CuSO4、ZnSO4, inoculate Monas cuspurpureus Went
Mould, 30 DEG C, 125rmp shaken cultivation 11d, measure Biomass and color valency.
Experimental result: adding of inorganic salt is as shown in table 4 on the impact of monascus vinegar fermentation.
Add FeSO4、MnSO4、CuSO4After, the Biomass of monascus is relatively not added with during inorganic salt improving, CaCl2、ZnSO4
Interpolation make the Biomass of monascus reduce.The variance analysis difference inorganic salt F=2.318E4 that affects, P=on Biomass
0.000, difference significance.LSD multiple comparisons shows, to Biomass difference further.From table 4, FeSO4As nothing
It is best that machine salt adds effect in Folium Ginkgo medicine juice culture medium to.Add in table after inorganic salt fermentation in minimal medium respectively,
In fermentation liquid, born of the same parents' exogenic color valency of monascus all improves, FeSO4Interpolation especially make that born of the same parents are outer, intracellular color valency is obviously improved, other nothing
The interpolation of machine salt makes intracellular color valency reduce.
The impact on fermentation of table 4 inorganic salt
| Inorganic salt | Biomass (g/L) | Born of the same parents' exogenic color valency (U/100mL) | Intracellular color valency (U/g) |
| CaCl2 | 3.05 | 489.0 | 420 |
| FeSO4 | 4.31 | 631.0 | 685 |
| MnSO4 | 3.59 | 444.0 | 431 |
| CuSO4 | 4.69 | 358.0 | 376 |
| ZnSO4 | 2.55 | 380.0 | 412.5 |
5, the screening of liquid amount:
Experimental technique: according to the liquid amount gradient subpackage medicine juice culture medium of 25mL, 40mL, 55mL, 70mL, 85mL, 100mL
In 250mL triangular flask, inoculate monascus, 30 DEG C, 125rmp shaken cultivation 11d, measure Biomass and color valency.
Experimental result: different liquid amounts is on the impact of Fermentation Condition of Monascus spp as shown in Figures 1 to 3.
Along with the increase of liquid amount, the detected value of Biomass is also gradually increased, the Biomass when liquid amount increases to 85mL
Value reach maximum, Biomass starts to reduce thereafter.The reason that Biomass reduces is likely due to the increase of liquid amount and shakes making
In Ping, nutrient also reduces the dissolved oxygen of fermentation liquid while increasing, and after liquid amount increases to a certain degree, the minimizing of oxygen becomes
The key constraints of fermentation, therefore Indexs measure value begins to decline.Along with the increase of liquid amount, color valency is gradually increased, when dress liquid
When amount increases to 85mL, color valency reaches maximum, and color valency starts to reduce thereafter.In view of solution ventilation quantitative limitation during 100mL relatively
Greatly, thus the liquid amount of Fermentation Condition of Monascus spp is set to 85mL.
6, the screening of inoculum concentration:
Experimental technique: the inoculum concentration according to 5%, 10%, 15% by Monascus spore suspension inoculation in equipped with 70mL cultivate
The 250mL triangular flask of base is cultivated.Inoculation monascus, 30 DEG C, 125rmp shaken cultivation 11d, measure Biomass and color valency.
Experimental result: different inoculum concentrations is as shown in table 5 on the impact of Fermentation Condition of Monascus spp.
Along with inoculum concentration increases the Biomass first increases and then decreases of monascus, when inoculum concentration is 10%, Biomass is maximum.With
Inoculum concentration to increase, the color valency first increases and then decreases of monascus in fermented juice, when inoculum concentration is 10%, color valency is maximum.Therefore select
10% is inoculum concentration during Fermentation Condition of Monascus spp.
The impact on fermentation of table 5 inoculum concentration
7, the screening of incubation time:
Experimental technique: monascus is cultivated in minimal medium 8d respectively, during the cultivation of 9d, 10d, 11d, 12d, 13d
Between cultivate, inoculate monascus, 30 DEG C, 125rmp shaken cultivation 11d, measure Biomass and color valency.
Experimental result: the impact that the Fermentation Condition of Monascus spp alcoholic fermented product starter is cultivated by different incubation times is as shown in figures 4-6.
The value of monascus Biomass is gradually increased with the prolongation of incubation time, but speedup is different, and 11d is a flex point,
Improve very fast before 11d, be increased slightly after 11d, tend towards stability.Monascus color valency is gradually increased with the prolongation of incubation time,
But speedup is different, 11d is a flex point, improves very fast, be increased slightly, tend towards stability after 11d before 11d.By analysis,
The time of fermentation is set to 11d.
8, the screening of the initial pH of the cultivation of the Fermentation Condition of Monascus spp alcoholic fermented product starter:
Experimental technique: the initial pH of minimal medium is regulated respectively to 3, after 4,5,6,7,8, inoculation monascus, 30 DEG C,
125rmp shaken cultivation 11d, measures total flavones, Monacolin K content, color valency and Biomass.
Experimental result: different initial pH is on the impact of Fermentation Condition of Monascus spp as shown in figs. 7-9.
Initial pH is adjusted to be conducive to when 5,6 the raising of Biomass.When initial pH is adjusted to 4,5, beneficially intracellular color valency improves,
And initially pH is adjusted to be conducive to when 5,6 the raising of born of the same parents' exogenic color valency.Through analyzing, when to select initial pH=5 be monascus vinegar fermentation
Optimum pH.
9, orthogonal test screening and culturing based formulas:
Test method: through carbon source by 1%, 2%, 3%, 4%, 5%, 6%, the Concentraton gradient of 7%, nitrogen source by 0.1%,
0.5%, the Concentraton gradient of 1.0%, 1.5%, 2.0%, KH2PO4By 0.05%, 0.1%, 0.15%, 0.2%, 0.25%,
The Concentraton gradient of 0.3%, MgSO4Enter by the Concentraton gradient of 0.03%, 0.06%, 0.09%, 0.12%, 0.15%, 0.18%
Row experiment determines concentration maxima and the minima of the these four factor participating in orthogonal test, as shown in table 6.
Table 6 concentration limits
| Factor title | Minima (%) | Maximum (%) |
| Carbon source | 4 | 6 |
| Nitrogen source | 0.5 | 1.5 |
| KH2PO4 | 0.1 | 0.2 |
| MgSO4 | 0.09 | 0.15 |
With monascus tunning in chromogenic element culture medium, tunning in medicine juice culture medium, the most fermented
Medicine juice for comparison, with monascus color valency for index Design orthogonal test, select optimum nitrogen source, optimum nitrogen source, optimum growh because of
Son, optimal inorganic salts, by liquid amount, inoculum concentration, incubation time, initial pH single factor experiment optimum results premised on to fermentation
Condition is optimized.And utilize SPSS software analysis, find out optimum medium formula.
Result of the test: known certain density Phos has very important regulation effect, Mg to the fermentation of monascus2+
Formation for product is the most indispensable, therefore screens without single factor experiment, directly by KH2PO4And MgSO4Concentration list in
Orthogonal test.According to single factor experiment result, vinegar culture medium liquid amount 85ml processed, inoculum concentration 10%, initial pH5, inorganic salt
FeSO4.150r/min, under conditions of 28 DEG C (± 1 DEG C) cultivates 11d, chooses carbon source concentration, nitrogen concentration, KH2PO4Concentration,
MgSO4These six factors of concentration, carbon source kind, nitrogen source category are as shown in table 7, utilize SPSS software design orthogonal table L18 (36),
After monascus vinegar fermentation, the intracellular color valency of monascus, born of the same parents' exogenic color valency carry out multi-index orthogonal test screening monascus for index
The optimum medium composition of vinegar fermentation processed.Laboratory test results is shown in Table 8, and orthogonal test variance analysis is shown in Table 9, table 10 and table 11.
Table 7 factor level table
Table 8 orthogonal experiments
Table 9 Biomass the results of analysis of variance
| Factor | df | F | Sig. |
| A | 2 | 1.018 | 0.426 |
| B | 2 | 4.292 | 0.082 |
| C | 2 | 0.857 | 0.479 |
| D | 2 | 3.161 | 0.130 |
| E | 2 | 3.056 | 0.136 |
| F | 2 | 0.276 | 0.772 |
Table 10 born of the same parents' exogenic color valency the results of analysis of variance
Table 11 intracellular color valency the results of analysis of variance
| Factor | df | F | Sig. |
| A | 2 | 8.045 | 0.027 |
| B | 2 | 8.347 | 0.026 |
| C | 2 | 3.907 | 0.095 |
| D | 2 | 10.047 | 0.018 |
| E | 2 | 4.310 | 0.082 |
| F | 2 | 5.110 | 0.062 |
Being analyzed from directly perceived, each factor is B > D > E > A > C > F to each factor to the importance of Biomass, A2B3C1D2E1F3
Time i.e. concentration of glucose 4%, peanut powder concentration 1.5%, KH2PO4Concentration 0.1%, MgSO4During concentration 0.12%, Biomass is maximum；
Concentration of glucose 4%, peanut powder concentration 1.5%, KH2PO4When concentration 0.2%, MgSO4 concentration 0.12%, the value of born of the same parents' exogenic color valency is
High；Each factor is D > A > B > F > E > C to the importance of intracellular color valency, works as A2B3C1D2E1F3I.e. concentration of glucose 4%, peanut powder is dense
Degree 1.5%, KH2PO4Concentration 0.1%, MgSO4During concentration 0.12%, the value of born of the same parents' exogenic color valency is the highest.From variance analysis, six because of
Element is notable for Biomass impact, and six factors are the most notable for the impact of index born of the same parents' exogenic color valency；A factor, B factor, D factor i.e. carbon
Source concentration, nitrogen concentration, MgSO4Concentration is notable on the impact of intracellular color valency.
The directly perceived of comprehensive six factors is analyzed and knowable to variance analysis, A2、B3、D2、E1、F3I.e. when concentration of glucose 4%, Semen arachidis hypogaeae
Powder concentration 1.5%, MgSO4During concentration 0.12%, Biomass is higher；C1I.e. KH2PO4Biomass is conducive to improve during concentration 0.1%；
Optimum medium composition is set to A the most at last2、B3、C1、D2、E1、F3I.e. concentration of glucose 4%, peanut powder concentration 1.5%, KH2PO4
Concentration 0.1%, MgSO4Concentration 0.12%, through checking, significantly improves up to Biomass 13.26g/ under combination at this.
The directly perceived of comprehensive six factors is analyzed and knowable to variance analysis, A2、B3、D2、E1、F3I.e. when concentration of glucose 4%, Semen arachidis hypogaeae
Powder concentration 1.5%, MgSO4Born of the same parents' exogenic color valency during concentration 0.12%, intracellular color valency value the highest；C1I.e. KH2PO4Concentration 0.1%
Time be conducive to the raising of intracellular color valency；C3I.e. KH2PO4The raising of born of the same parents' exogenic color valency is conducive to during concentration 0.2%.Due to C1To intracellular
The raising of color valency is notable, C3The notable and C to the raising of born of the same parents' exogenic color valency1With C3Close to the impact effect of born of the same parents' exogenic color valency, therefore finally
Optimum medium composition is set to A2、B3、C1、D2、E1、F3I.e. concentration of glucose 4%, peanut powder concentration 1.5%, KH2PO4Concentration
0.1%, MgSO4Concentration 0.12%, through checking, at this up to, born of the same parents exogenic color valency 1568U/100mL, intracellular color valency under combination
3909U/g。
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. for a culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter, including minimal medium, it is characterised in that also include parts by weight
It is the carbon source of 3～20 parts, the nitrogen source of 1～10 part and the inorganic salt of 0.1～5 part；
Described carbon source includes maltose, glucose, sucrose, Semen Maydis powder, rice meal, sweet potato starch, Testa Tritici, Testa oryzae, Rhizoma Solani tuber osi
One or more in starch and glycerol；
Described nitrogen source includes peptone, yeast extract, peanut powder, fish flour, Swine blood meal, dried silkworm chrysalis meal, Hepar Sus domestica powder, analysis for soybean powder, NaNO3
(NH4)2SO4In one or more；
Described inorganic salt includes CaCl2、FeSO4、MnSO4、CuSO4、ZnSO4With one or more in phosphate.
A kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter the most according to claim 1, it is characterised in that described carbon source
Including one or more in glucose, maltose, potato starch and sucrose；Described nitrogen source includes peptone, ferment
One or more in female cream and peanut powder；Described inorganic salt includes KH2PO4And FeSO4And/or MgSO4；Described
The culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter also include somatomedin, therefore described growth includes vitamin B1, vitamin
One or more in B6, vitamin B12 and vitamin C.
A kind of culture medium for the Fermentation Condition of Monascus spp alcoholic fermented product starter the most according to claim 1, it is characterised in that include following heavy
The component of amount percent:
Surplus is minimal medium.
4. the cultural method of a Fermentation Condition of Monascus spp alcoholic fermented product starter, it is characterised in that use the training described in any one of claims 1 to 3
Foster base is cultivated, and specifically includes following steps: take minimal medium, is added thereto to carbon source, nitrogen source and inorganic salt, inoculates red
Aspergillus spore suspension, regulation original ph is 4～8, and shaken cultivation obtains the Fermentation Condition of Monascus spp alcoholic fermented product starter.
The cultural method of a kind of Fermentation Condition of Monascus spp alcoholic fermented product starter the most according to claim 4, it is characterised in that described basic training
Support in base and be additionally added somatomedin；The liquid amount of described minimal medium is 85ml, and the inoculum concentration of monascus is 10%, regulation
Initial pH value is 5, and described concussion condition of culture is that 150r/min cultivates 11 days in 25～30 DEG C of concussions；
The preparation method of described Monascus spore suspension comprises the following steps: 28 DEG C of monascus sp bacteria strain inclined-plane cultivates 7～11d；With
Aseptic tween normal saline washes lower spore, is filtered to remove mycelia, makes final concentration of 10 after vibrating and fully breaing up spore6Individual/
The Monascus spore suspension of mL.
6. the preparation method of a Monas cuspurpureus Went vinegar, it is characterised in that comprise the following steps:
Step one: prepare the Fermentation Condition of Monascus spp alcoholic fermented product starter: use the training of the Fermentation Condition of Monascus spp alcoholic fermented product starter described in any one of claim 4～5
Breeding method prepares the Fermentation Condition of Monascus spp alcoholic fermented product starter；
Step 2: saccharifying: take raw material and pulverize after pretreatment, adding water sizes mixing makes serosity, adjusts pH value, adds α-amylase and enters
Row saccharifying obtains diastatic fermentation substrate；
Step 3: fermentation: the Fermentation Condition of Monascus spp alcoholic fermented product starter is inoculated in diastatic fermentation substrate, carries out Fermentation Condition of Monascus spp and ethanol successively
Fermentation obtains alcohol fermentation Miao, described alcohol fermentation Miao is proceeded acetic fermentation and obtains acetic fermentation wine with dregs；
Step 4: filter and sterilizing: the acetic fermentation wine with dregs that step 3 obtained filters, allotment, sterilizing obtain Monas cuspurpureus Went vinegar.
The preparation method of a kind of Monas cuspurpureus Went vinegar the most according to claim 6, it is characterised in that described raw material includes rice, jade
Rice and medicinal and edible Chinese medicine in one or more；
Raw material particle size after pulverizing is 50～100 mesh, is that 1:7～8 adds water by material-water ratio, and adjusting pH value is 6.2～6.4, adds
The enzyme activity in serosity after α-amylase is 2000u/g, and 35 DEG C of insulations 4～6h obtain diastatic fermentation substrate；
Described acetic fermentation comprises the following steps: shaking flask amplification culture of acetic acid bacteria slant strains being transferred, and turns by the inoculum concentration of 8%
Connecing seed culture medium, shaken cultivation obtains acetic acid bacteria seed liquor, and described acetic acid bacteria seed liquor is seeded to alcohol fermentation Miao, inoculation
Amount is 10～11%, ventilate, stir fermentation 48-60h obtain acetic fermentation wine with dregs.
The preparation method of a kind of Monas cuspurpureus Went vinegar the most according to claim 6, it is characterised in that described Fermentation Condition of Monascus spp include with
Lower step: it is 5%～10% that the Fermentation Condition of Monascus spp alcoholic fermented product starter is seeded to the inoculum concentration in diastatic fermentation substrate, in 30～35 DEG C of stirrings
Fermentation 30～60h obtains the karusen after Fermentation Condition of Monascus spp；
Described alcohol fermentation comprises the following steps: taking in the karusen after active yeast is seeded to Fermentation Condition of Monascus spp, inoculum concentration is
5%～10%, in 25～30 DEG C of stirring fermentations 5～6h, then proceed to static fermentation 48～60h, the regulation alcohol concentration that adds water is to 7
～8%, obtain alcohol fermentation Miao.
The preparation method of a kind of Monas cuspurpureus Went vinegar the most according to claim 6, it is characterised in that described Fermentation Condition of Monascus spp and wine
The method of essence fermentation comprises the following steps: by the Fermentation Condition of Monascus spp alcoholic fermented product starter by 2～the inoculum concentration of 20%, high-activity yeast by 2～
The inoculum concentration of 20% is the most together forwarded in diastatic fermentation substrate, and initial temperature is 30～35 DEG C, stirring fermentation, then reduces temperature
Degree, uses intermittent stirring fermentation to continue fermentation and obtains alcohol fermentation Miao.
The preparation method of a kind of Monas cuspurpureus Went vinegar the most according to claim 9, it is characterised in that the Fermentation Condition of Monascus spp alcoholic fermented product starter by 6～
Inoculum concentration, the high-activity yeast of 7% are the most together forwarded in diastatic fermentation substrate by the inoculum concentration of 6～7%, and initial 8～10h
Time, temperature 30～32 DEG C, stirring fermentation；Being adjusted to 27～28 DEG C afterwards, intermittent stirring ferments, and the intermittent time is 5h, continues to send out
Ferment 64～82h, regulation alcohol concentration obtains karusen ethanol to 7～8%.
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| CN107858231A (en) * | 2017-12-12 | 2018-03-30 | 湖北工业大学 | Citrinin yield and the method for preparing health-care red rice wine in a kind of reduction red yeast rice |
| CN108477493A (en) * | 2018-03-23 | 2018-09-04 | 广东日可威富硒食品有限公司 | A kind of baby's intelligence development noodles and preparation method thereof |
| CN109929783A (en) * | 2019-04-22 | 2019-06-25 | 广东宏隆生物科技有限公司 | The culture medium and cultural method of Rhodopseudomonas palustris |
| CN110050884A (en) * | 2019-05-15 | 2019-07-26 | 北京波尔莱特饲料有限公司 | A kind of dry and wet mixing concentrated feed of long shelf-life and preparation method thereof |
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| CN115418339A (en) * | 2022-10-27 | 2022-12-02 | 安徽农业大学 | Method for improving monascus spore fermentation activity |
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| CN107858231B (en) * | 2017-12-12 | 2021-02-02 | 湖北工业大学 | Method for reducing citrinin output in red yeast rice and preparing health red yeast rice wine |
| CN107805574B (en) * | 2017-12-12 | 2021-03-16 | 湖北工业大学 | Method for reducing citrinin content in pigment produced by monascus and preparing health-care monascus wine |
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| CN110250381A (en) * | 2019-06-06 | 2019-09-20 | 暨南大学 | A kind of konjaku monascus vinegar fermented beverage and preparation method thereof with ease constipation and weight losing function |
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| CN115418339B (en) * | 2022-10-27 | 2023-07-21 | 安徽农业大学 | Method for improving fermentation activity of monascus spores |
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