CN106222098B - One plant of monascus strain and its application - Google Patents
One plant of monascus strain and its application Download PDFInfo
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- CN106222098B CN106222098B CN201610872709.XA CN201610872709A CN106222098B CN 106222098 B CN106222098 B CN 106222098B CN 201610872709 A CN201610872709 A CN 201610872709A CN 106222098 B CN106222098 B CN 106222098B
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- pueraria lobata
- red yeast
- yeast rice
- monascus
- liquid state
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 46
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 23
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 17
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 16
- 230000001580 bacterial effect Effects 0.000 claims abstract description 12
- 241000196324 Embryophyta Species 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 244000005700 microbiome Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241000219780 Pueraria Species 0.000 claims description 15
- 239000001963 growth medium Substances 0.000 claims description 15
- 239000002609 medium Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
- 239000002054 inoculum Substances 0.000 claims description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 10
- 238000011218 seed culture Methods 0.000 claims description 10
- 239000000725 suspension Substances 0.000 claims description 9
- 244000113306 Monascus purpureus Species 0.000 claims description 7
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 7
- 241000209094 Oryza Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 239000003480 eluent Substances 0.000 claims description 7
- 229940057059 monascus purpureus Drugs 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 claims description 6
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 239000007836 KH2PO4 Substances 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 5
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 5
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000009514 concussion Effects 0.000 claims description 5
- 238000004090 dissolution Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- SURQXAFEQWPFPV-UHFFFAOYSA-L iron(2+) sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Fe+2].[O-]S([O-])(=O)=O SURQXAFEQWPFPV-UHFFFAOYSA-L 0.000 claims description 5
- ISPYRSDWRDQNSW-UHFFFAOYSA-L manganese(II) sulfate monohydrate Chemical compound O.[Mn+2].[O-]S([O-])(=O)=O ISPYRSDWRDQNSW-UHFFFAOYSA-L 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 3
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 2
- 239000013028 medium composition Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002504 physiological saline solution Substances 0.000 claims description 2
- 238000002242 deionisation method Methods 0.000 claims 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000001965 potato dextrose agar Substances 0.000 description 14
- CQIUKKVOEOPUDV-IYSWYEEDSA-N antimycin Chemical compound OC1=C(C(O)=O)C(=O)C(C)=C2[C@H](C)[C@@H](C)OC=C21 CQIUKKVOEOPUDV-IYSWYEEDSA-N 0.000 description 9
- CQIUKKVOEOPUDV-UHFFFAOYSA-N citrinine Natural products OC1=C(C(O)=O)C(=O)C(C)=C2C(C)C(C)OC=C21 CQIUKKVOEOPUDV-UHFFFAOYSA-N 0.000 description 9
- 230000002538 fungal effect Effects 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 6
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 238000005259 measurement Methods 0.000 description 5
- 241000675108 Citrus tangerina Species 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 229910052564 epsomite Inorganic materials 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 238000012797 qualification Methods 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- 108020004463 18S ribosomal RNA Proteins 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 239000002028 Biomass Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000007643 Phytolacca americana Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 230000002073 mitogenetic effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/145—Fungal isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
Abstract
The invention discloses one plant of monascus strain and its applications, this method is related to one plant of monascus strain, the bacterial strain is by China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation, deposit number are as follows: CGMCC No.12516, the deposit date is on 06 24th, 2016.This method with pueraria lobata be main fermentation raw material be made the full liquid red yeast rice of pueraria lobata, preparation method include the preparation of red yeast rice liquid seeds liquid, the preparation of fermentation medium, fermentation and etc..Liquid pueraria lobata red yeast rice produced by the present invention, best in quality, utility value is higher.And full liquid pueraria lobata red yeast rice increases monascus product kind, meets Market Diversification demand.
Description
Technical field
The invention belongs to field of microbial fermentation more particularly to one plant of monascus strain and its applications.
Background technique
Red yeast rice is also referred to as red bent, is widely used and with a long history in China, be mainly used for brewing, food fermentation, food color,
Chinese medicine, cosmetics etc., and monascus is the major microorganisms for manufacturing red yeast rice.The way of traditional red yeast rice is connect using rice as raw material
Solid fermentation forms after kind monascus.In recent years studies have shown that red yeast rice and Fermentation Condition of Monascus spp product have anti-hypertension, adjust blood
Rouge, anti-fat, anti-diabetic and other effects.And active material therein mainly have Lip river cut down he listen, monascorubin, γ-aminobutyric acid
Deng.
Pueraria starch is the main component of Pueraria lobota root tuber, and about 20%~25% or so, pueraria lobata forms sediment content of starch in fresh root tuber
Powder is adsorbed with Flavonoid substances rich in mineral element necessary to a variety of human bodies such as calcium, phosphorus, potassium, iron, zinc, has good
Healthcare function makes the preferable raw material of exploitation novel healthy food.
The present invention ferments to pueraria starch using monascus, produces functional Monascus, not only increases red yeast rice kind,
Also increase the added value of pueraria starch.
Summary of the invention
The purpose of the present invention is to provide one plant of monascus strain and its applications, and high color is obtained using monascus strain
The production method of the monascus liquid state fermentation yeast of valence low citrinin.Liquid state fermentation is the premise of industrialized production, compared to solid-state
Fermentation has many advantages, such as that controllability is strong, the period is short, impurity is few.
To achieve the above object, technical solution provided by the invention is as follows:
The monascus strain be monascus purpureus (Monascus purpureus) FZU-MP1501, by China Microbiological bacterium
Kind preservation administration committee common micro-organisms center preservation, deposit number are as follows: CGMCC No.12516, the deposit date is 2016
24 days 06 month.Address is Yard 1, BeiChen xi Road, Chaoyang District, Beijing City 3.
The liquid state fermentation production pueraria lobata red yeast rice production method includes following step
(1) bacterial strain activates
The preservation monascus strain in claim 1 is taken to be transferred to potato dextrose agar (PDA) under aseptic condition
Inclined-plane, culture obtain slant strains, and obtained monascus bacterial strain aseptically spreads cultivation in PDA plate setting-out.
(2) preparation of spore suspension
Monascus strain on cultured plate is washed lower spore after concussion, filtering with spore eluent to be made uniform
Spore suspension.
(3) preparation of seed liquor
Spore suspension is inoculated into seed culture medium, seed liquor is made in culture under certain condition, and wherein seed is trained
Feeding based component includes long rice flour.
(4) it ferments
The seed liquor prepared is inoculated into fermentation medium, cultivates and liquid state fermentation song is made, wherein fermentation medium
Ingredient includes pueraria starch.
(5) measurement of fermentation liquid index
Fermentation finishes, and measures color value, citrinin content, Fungal biodiversity of fermentation liquid etc..
The formula of the PDA culture medium is as follows: after weighing the potato 200g of peeling, dicing plus boiling is boiled to glass bar
It can poke, glucose 20g, agar 18g, dissolution, mixing and distilled water after dispensing are added then with 8 layers of filtered through gauze, in filtrate
It is settled to 1000mL, pH is naturally, in 121 DEG C of sterilizing 20min after packing.
The inclined-plane and plate condition of culture are as follows: cultivated 4~8 days at 28~34 DEG C.
The spore eluent is physiological saline, and shakes the time within 30min.
The spore concentration of the spore suspension is 105~109A/mL.
The inoculum concentration of the seed liquor is 5~10%, and condition of culture is 28~34 DEG C, cultivates 4 under the conditions of 150~250rpm
~10 days.
The seed culture medium composition are as follows: 25~40g/L of long rice flour, 10~15g/L of glucose, 10~15g/L of soybean powder,
NaNO30.8~1.2g/L, KH2PO40.8~1.2g/L, MgSO4·7H20.2 ~ 0.7g/L of O, remaining is deionized water, and pH is certainly
So, it is dispensed according to 250mL 25 ~ 50mL of triangular flask liquid amount, 121 DEG C of sterilizing 20min.
The inoculum concentration of the fermentation medium is 5~10%, and condition of culture is 28~34 DEG C, trains under the conditions of 150~250rpm
It supports 4~10 days.
The fermentation medium composition are as follows: 15~25g/L of monosodium glutamate, 7 ~ 12g/L of ammonium sulfate, 20 ~ 40g/L of pueraria starch, wheat
Bud 25 ~ 35g/L of sugar, 0.4 ~ 1g/L of ferrous sulfate heptahydrate, 3 ~ 9g/L of potassium dihydrogen phosphate, 0.03 ~ 0.07g/L of manganese sulfate monohydrate,
Remaining is deionized water, and pH according to 25 ~ 50mL of 250mL triangular flask liquid amount naturally, dispensed, in 121 DEG C of sterilizing 20min.
The size of the pueraria starch is 20~80 mesh.
The measurement of valence is looked in monascus liquid state fermentation in the present invention
5mL fermentation liquid is taken to be centrifuged 10min under the conditions of 4500r/min, 70% ethanol solution is added in obtained bacterial sediment,
After ultrasonic 20min, it is centrifuged 5min under 4500r/min revolving speed after extracting 2h under the conditions of 60 DEG C, obtained supernatant is through 70% second
Alcoholic solution is diluted to suitable multiple, with light absorption value at spectrophotometric determination 410nm, 465nm, 510nm；Yellow valence=OD410nm
× extension rate, orange valence=OD465nm × extension rate, red valence=OD510nm × extension rate, water-soluble total color value=
The red valence of the water-soluble orange valence of yellow valence+water solubility+water solubility, the total color value of alcohol-soluble=alcohol-soluble yellow valence+alcohol-soluble are orange
Valence+alcohol-soluble red valence.
The measurement of monascus liquid state fermentation object citrinin content in the present invention
Using the citrinin content in Fermentation Liquor by High Performance Liquid Chromatography, specific method refers to national standard " red yeast rice
The measurement of citrinin in product " GB/T 5009.222-2008.
The measurement of monascus liquid state fermentation object Fungal biodiversity in the present invention
A certain amount of fermentation liquid is taken, 10min is centrifuged under 4500r/min revolving speed, collects precipitating, and be washed with distilled water number
After secondary, it is put in 60 DEG C of baking ovens, dries to constant weight, weighed with assay balance.Biomass (g/L)=dry cell weight/fermentating liquid volume.
Remarkable advantage of the invention be to produce the obtained total color value of alcohol-soluble of liquid pueraria starch red yeast rice be 2500~
3500U/g, fermentation period are 5~7d, and dry cell weight is 20~30g/L, while thallus citrinin content is 0.01 ~ 0.05mg/
g。
Detailed description of the invention
Fig. 1 monascus strain colonial morphology on four kinds of culture mediums in embodiment 1.
Fig. 2 monascus strain observation result under microscope in embodiment 1.
Fig. 3 is fermentation results of the monascus strain in embodiment 2.
Fig. 4 is fermentation results of the monascus strain in embodiment 3.
Fig. 5 is fermentation results of the monascus strain in embodiment 4.
Specific embodiment
Embodiment 1
Monascus strain FZU-MP1501 is to isolate and purify to obtain from the red yeast rice of Fujian by this research institute, it is identified belong to it is red
Aspergillus, the bacterial strain is by China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation, deposit number at present are as follows:
CGMCC No.12516, the deposit date is on 06 24th, 2016.
The bacterial strain is subjected to single-point culture, bacterium colony on four kinds of different identification culture mediums (CYA, MEA, PDA, G25N)
Form is as shown in table 1 and Fig. 1.
Colonial morphology of this plant of monascus of table 1 in different culture medium
Taxology feature can be grown on G25N, and bacterium colony colours on MEA and brown is not presented to olivaceous only red
Color monascus or monascus parpureus Went, therefore, preliminary judgement Pinghu monascus strain may be red monascus(Monasces Ruber)Or monascus parpureus Went(Monascus purpureus)。
The bacterial strain microscopical character: hypha form, conidium, cleistothecium and the ascospore form of the bacterial strain are observed
Known to.Mycelia has irregular branch, mostly every colorless and transparent or different containing depth pigment, some contain oil droplet；It is mitogenetic
Spore arrangement is in chain, is born in mycelia top；Single spore resembles a pear in shape to spherical shape；Cleistothecium is subsphaeroidal.Typical structure is micro-
Photo is shown in Fig. 2.
Molecular Identification is carried out to this plant of monascus by ITS sequence and 18S rDNA sequence, and this plant of monascus is expanded
Obtained PCR product is sequenced.Its qualification result show this plant of monascus be monascus parpureus Went (Monascus purpureus).This is consistent with the qualification result that CGMCC is provided.
Embodiment 2
The formula of PDA culture medium is as follows: after weighing the potato 200g of peeling, dicing plus boiling is boiled to glass bar and can be stabbed
It is broken, 8 layers of filtered through gauze are then used, distilled water constant volume after glucose 20g, agar 18g, dissolution, mixing and packing is added in filtrate
To 1000mL, pH is naturally, in 121 DEG C of sterilizing 20min after packing.
The formula of seed culture medium is as follows: long rice flour 35.00g/L, glucose 12.00g/L, soybean powder 12.00g/L,
NaNO31.00g/L KH2PO41.00g/L MgSO4·7H2O 0.50g/L, remaining is deionized water, and pH is naturally, according to 250mL
Triangular flask liquid amount 50mL packing, 121 DEG C of sterilizing 20min.
The formula of fermentation medium is as follows: monosodium glutamate 15.00g/L, ammonium sulfate 7.00g/L, pueraria starch 20.00g/L, malt
Sugared 25.00g/L, ferrous sulfate heptahydrate 0.40g/L, potassium dihydrogen phosphate 3.00g/L, manganese sulfate monohydrate 0.03g/L, remaining for go from
Sub- water, pH according to 250mL triangular flask liquid amount 25mL naturally, dispensed, in 121 DEG C of sterilizing 20min.
The specific steps of which are as follows: take the monascus strain preservation of bacteria strain, aseptically, choose a little strain transfer in
In PDA slant medium, PDA plate is lined after cultivating 5d under the conditions of 30 DEG C, 7d is cultivated under the conditions of 30 DEG C, with spore eluent
Lower spore is washed, concussion 25min, filtering simultaneously adjust spore concentration to 108A/mL, is calculated according to volume ratio, and inoculum concentration is 10% inoculation
Into seed culture medium, 30 DEG C, cultivate 2d under the conditions of 200rpm, seed liquor is obtained；Seed liquor is inoculated with according to inoculum concentration for 5%
Into fermentation medium, 30 DEG C, cultivate 6d under the conditions of 200rpm, it is mould that gained fermentation liquid measures the color value of tunning, tangerine respectively
Cellulose content, Fungal biodiversity.
The liquid pueraria starch leaven alcohol-soluble that monascus strain involved in the present invention produces under the above method
Total color value is up to 3166.89U/g, and Fungal biodiversity 21.57g/L, citrinin content is only 10.32 μ g/g.
Embodiment 3
The formula of PDA culture medium is as follows: after weighing the potato 200g of peeling, dicing plus boiling is boiled to glass bar and can be stabbed
It is broken, 8 layers of filtered through gauze are then used, distilled water constant volume after glucose 20g, agar 18g, dissolution, mixing and packing is added in filtrate
To 1000mL, pH is naturally, in 121 DEG C of sterilizing 20min after packing.
The formula of seed culture medium is as follows: long rice flour 35.00g/L, glucose 12.00g/L, soybean powder 12.00g/L,
NaNO31.00g/L KH2PO41.00g/L MgSO4·7H2O 0.50g/L, remaining is deionized water, pH naturally, according to
250mL triangular flask liquid amount 50mL packing, 121 DEG C of sterilizing 20min.
The formula of fermentation medium is as follows: monosodium glutamate 20.00g/L, ammonium sulfate 9.00g/L, pueraria starch 30.00g/L, malt
Sugared 30.00g/L, ferrous sulfate heptahydrate 0.65g/L, potassium dihydrogen phosphate 6.00g/L, manganese sulfate monohydrate 0.05g/L, remaining for go from
Sub- water, pH according to 250mL triangular flask liquid amount 35mL naturally, dispensed, in 121 DEG C of sterilizing 20min.
The specific steps of which are as follows: take the monascus strain preservation of bacteria strain, aseptically, choose a little strain transfer in
In PDA slant medium, PDA plate is lined after cultivating 5d under the conditions of 30 DEG C, 7d is cultivated under the conditions of 30 DEG C, with spore eluent
Lower spore is washed, concussion 25min, filtering simultaneously adjust spore concentration to 107A/mL, is calculated according to volume ratio, and inoculum concentration is 10% inoculation
Into seed culture medium, 30 DEG C, cultivate 2d under the conditions of 200rpm, seed liquor is obtained；Seed liquor is inoculated with according to inoculum concentration for 5%
Into fermentation medium, 30 DEG C, cultivate 6d under the conditions of 200rpm, it is mould that gained fermentation liquid measures the color value of tunning, tangerine respectively
Cellulose content, Fungal biodiversity.
The liquid pueraria starch leaven alcohol-soluble that monascus strain involved in the present invention produces under the above method
Total color value reaches 2500.69U/g, and Fungal biodiversity 25.64g/L, citrinin content is only 8.25 μ g/g.
Embodiment 4
The formula of PDA culture medium is as follows: after weighing the potato 200g of peeling, dicing plus boiling is boiled to glass bar and can be stabbed
It is broken, 8 layers of filtered through gauze are then used, distilled water constant volume after glucose 20g, agar 18g, dissolution, mixing and packing is added in filtrate
To 1000mL, pH is naturally, in 121 DEG C of sterilizing 20min after packing.
The formula of seed culture medium of the invention is as follows: long rice flour 35.00g/L, glucose 12.00g/L, soybean powder
12.00g/L NaNO31.00g/L KH2PO41.00g/L MgSO4·7H2O 0.50g/L, remaining is deionized water, and pH is certainly
So, it is dispensed according to 250mL triangular flask liquid amount 50mL, 121 DEG C of sterilizing 20min.
The formula of fermentation medium is as follows: monosodium glutamate 25.00g/L, ammonium sulfate 12.00g/L, pueraria starch 40.00g/L, wheat
Bud sugar 35.00g/L, ferrous sulfate heptahydrate 1.00g/L, potassium dihydrogen phosphate 9.00g/L, manganese sulfate monohydrate 0.07g/L, remaining is to go
Ionized water, pH according to 250mL triangular flask liquid amount 50mL naturally, dispensed, in 121 DEG C of sterilizing 20min.
The specific steps of which are as follows: take the monascus strain preservation of bacteria strain, aseptically, choose a little strain transfer in
In PDA slant medium, PDA plate is lined after cultivating 5d under the conditions of 30 DEG C, 7d is cultivated under the conditions of 30 DEG C, with spore eluent
Lower spore is washed, concussion 25min, filtering simultaneously adjust spore concentration to 107A/mL, is calculated according to volume ratio, and inoculum concentration is 10% inoculation
Into seed culture medium, 30 DEG C, cultivate 2d under the conditions of 200rpm, seed liquor is obtained；Seed liquor is inoculated with according to inoculum concentration for 5%
Into fermentation medium, 30 DEG C, cultivate 6d under the conditions of 200rpm, it is mould that gained fermentation liquid measures the color value of tunning, tangerine respectively
Cellulose content, Fungal biodiversity.
The liquid pueraria starch leaven alcohol-soluble that monascus strain involved in the present invention produces under the above method
Color value reaches 1785.21U/g, Fungal biodiversity 29.64g/L, and citrinin content is 21.9 μ g/g.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (10)
1. one plant of monascus strain, it is characterised in that: the bacterial strain be monascus purpureus (Monascus purpureus) FZU-
MP1501, and protected on 06 24th, 2016 in China Committee for Culture Collection of Microorganisms's common micro-organisms center's preservation
Hiding number are as follows: CGMCC No.12516.
2. utilizing the method for bacterial strain liquid state fermentation production pueraria lobata red yeast rice described in claim 1, it is characterised in that: including walking as follows
It is rapid:
(1) bacterial strain activates
The monascus purpureus FZU-MP1501 is taken to be transferred in PDA slant medium under aseptic condition, culture obtains inclined-plane
Strain, obtained monascus bacterial strain aseptically spread cultivation in PDA plate setting-out；
(2) preparation of spore suspension
Monascus strain on cultured plate is washed into lower spore after concussion, filtering with spore eluent, uniform spore is made
Sub- suspension；
(3) preparation of seed liquor
Spore suspension is inoculated into seed culture medium, seed liquor is made in culture；
(4) it ferments
The seed liquor prepared is inoculated into fermentation medium, cultivates and liquid pueraria lobata red yeast rice is made.
3. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step (1) institute
The formula for the PDA slant medium stated are as follows: after weighing the potato 200g of peeling, dicing plus boiling is boiled to glass bar and can be poked,
Then glucose 20g, agar 18g, dissolution, mixing are added with 8 layers of filtered through gauze, in filtrate and distilled water is settled to after dispensing
1000mL, in 121 DEG C of sterilizing 20min after packing；The inclined-plane and plate condition of culture are as follows: 4~8 are cultivated at 28~34 DEG C
It.
4. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step (2) institute
The spore eluent stated is physiological saline, and shakes the time within 30min.
5. a kind of method of liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step
(2) spore concentration of spore suspension made of is 105~109A/mL.
6. a kind of method of liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step
(3) inoculum concentration of the spore suspension described in is 5~10%, and condition of culture is 28~34 DEG C, cultivates 4 under the conditions of 150~250rpm
~10 days.
7. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step (3) institute
The seed culture medium composition stated are as follows: 25.00~40.00g/L of long rice flour, 10.00~15.00g/L of glucose, soybean powder 10~
15g/L, NaNO3 0.8~1.2g/L, KH2PO40.8~1.2g/L, MgSO4·7H20.2 ~ 0.7g/L of O, remaining is deionization
Water, 121 DEG C of sterilizing 20min.
8. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that: wherein step (4) institute
The inoculum concentration for the seed liquor stated is 5~10%, and condition of culture is 28~34 DEG C, cultivates 4~10 days under the conditions of 150~250rpm.
9. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 2, it is characterised in that wherein step (4) is described
Fermentation medium composition are as follows: 15~25g/L of monosodium glutamate, 7 ~ 12g/L of ammonium sulfate, 20 ~ 40g/L of pueraria starch, 25 ~ 35g/ of maltose
L, 0.4 ~ 1g/L of ferrous sulfate heptahydrate, 3 ~ 9g/L of potassium dihydrogen phosphate, 0.03 ~ 0.07g/L of manganese sulfate monohydrate, remaining is deionization
Water, in 121 DEG C of sterilizing 20min.
10. the method for liquid state fermentation production pueraria lobata red yeast rice according to claim 9, it is characterised in that: the pueraria lobata forms sediment
The size of powder is 20~80 mesh.
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| CN106987605A (en) * | 2017-05-02 | 2017-07-28 | 福州大学 | A kind of method that utilization Tea Polyphenols regulation and control monascus produces monascorubin |
| CN106967665B (en) * | 2017-05-24 | 2020-09-01 | 福州大学 | Method for low-yield citrinin by exogenous antioxidant addition liquid state fermentation of monascus |
| CN109055242A (en) * | 2018-09-10 | 2018-12-21 | 李芳� | A kind of monascus purpureus bacterial strain and its zymotechnique and application |
| CN111748585A (en) * | 2019-03-26 | 2020-10-09 | 长江大学 | Method for increasing yield of liquid fermentation monascus pigment |
| CN110089600B (en) * | 2019-04-26 | 2021-11-09 | 湖北省农业科学院农产品加工与核农技术研究所 | A tea prepared from radix Puerariae and folium Nelumbinis and its preparation method |
| CN110305802A (en) * | 2019-08-22 | 2019-10-08 | 光明乳业股份有限公司 | The culture medium and cultural method of high spore output monascus purpureus are bred in a kind of liquid state fermentation |
| CN110592158A (en) * | 2019-09-19 | 2019-12-20 | 长江大学 | Liquid fermentation method for improving purity of monascus yellow pigment Monascin and Ankaflavin |
| CN111423986B (en) * | 2020-01-19 | 2022-03-25 | 北京工商大学 | Monascus purpureus strain capable of producing esterase at high yield and application of monascus purpureus strain in preparation of ester-flavor monascus cheese |
| CN111139190B (en) * | 2020-02-19 | 2022-08-09 | 福建大北农水产科技有限公司 | Monascus strain, fermented soybean meal thereof and functional biological feed for aquatic products |
| CN114933975B (en) * | 2022-05-19 | 2023-07-04 | 南京工业大学 | Strain for high yield of monascus pigment and gamma-aminobutyric acid and application thereof |
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| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN103468463A (en) * | 2013-01-30 | 2013-12-25 | 福州大学 | Production method of monascus liquid state fermentation yeast |
| CN104630076A (en) * | 2015-02-05 | 2015-05-20 | 浙江师范大学 | Monascus purpureus (Monascus purpureus) Mp-42 strain capable of producing amylase at high yield and application of monascus purpureus Mp-42 strain |
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| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN103468463A (en) * | 2013-01-30 | 2013-12-25 | 福州大学 | Production method of monascus liquid state fermentation yeast |
| CN104630076A (en) * | 2015-02-05 | 2015-05-20 | 浙江师范大学 | Monascus purpureus (Monascus purpureus) Mp-42 strain capable of producing amylase at high yield and application of monascus purpureus Mp-42 strain |
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