CN1962850A - Monascus strain Danxi-3 - Google Patents
Monascus strain Danxi-3 Download PDFInfo
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- CN1962850A CN1962850A CN 200510061481 CN200510061481A CN1962850A CN 1962850 A CN1962850 A CN 1962850A CN 200510061481 CN200510061481 CN 200510061481 CN 200510061481 A CN200510061481 A CN 200510061481A CN 1962850 A CN1962850 A CN 1962850A
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- 241000228347 Monascus <ascomycete fungus> Species 0.000 title claims abstract description 28
- 244000005700 microbiome Species 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 230000001580 bacterial effect Effects 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 239000000758 substrate Substances 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 5
- 244000113306 Monascus purpureus Species 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 4
- 230000001788 irregular Effects 0.000 claims description 4
- 230000000877 morphologic effect Effects 0.000 claims description 4
- 239000006916 nutrient agar Substances 0.000 claims description 4
- 230000037303 wrinkles Effects 0.000 claims description 4
- 235000007466 Corylus avellana Nutrition 0.000 claims description 2
- 240000003211 Corylus maxima Species 0.000 claims description 2
- 244000061456 Solanum tuberosum Species 0.000 claims description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
- 230000008859 change Effects 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 13
- 235000009566 rice Nutrition 0.000 abstract description 13
- 229940057059 monascus purpureus Drugs 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 241001673391 Entandrophragma candollei Species 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 239000001963 growth medium Substances 0.000 abstract 1
- 238000009629 microbiological culture Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 21
- 241000209094 Oryza Species 0.000 description 12
- 238000000855 fermentation Methods 0.000 description 10
- 230000004151 fermentation Effects 0.000 description 10
- 239000003795 chemical substances by application Substances 0.000 description 9
- 238000004040 coloring Methods 0.000 description 9
- 239000003814 drug Substances 0.000 description 9
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 8
- 239000000654 additive Substances 0.000 description 8
- 230000000996 additive effect Effects 0.000 description 8
- 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 description 4
- 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 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 4
- 230000014860 sensory perception of taste Effects 0.000 description 4
- 230000004913 activation Effects 0.000 description 3
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- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 2
- 235000002322 Monascus purpureus Nutrition 0.000 description 2
- 244000292697 Polygonum aviculare Species 0.000 description 2
- 235000006386 Polygonum aviculare Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019462 natural additive Nutrition 0.000 description 2
- 229940026314 red yeast rice Drugs 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004031 Carboxy-Lyases Human genes 0.000 description 1
- 108090000489 Carboxy-Lyases Proteins 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010021143 Hypoxia Diseases 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
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000019601 food appearance Nutrition 0.000 description 1
- 229960002989 glutamic acid Drugs 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007954 hypoxia Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 244000144985 peep Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Abstract
The invention relates to a microorganism, in particular to a Monascus anka-3 capable of adding aromatic flavor to fermented goods and improving their tastes, which is screened in culture medium of rice fermented with red yeast grain stillage, and is preserved in SIPO designated China General Microbiological Culture Collection Center with a docket number of CGMCC No: 1407, the preservation date being June 10, 2005.
Description
Technical field
The present invention relates to a kind of microorganism, especially relate to and a kind ofly can make the leavened food aromatic flavour, improve the monascus strain Danxi-3 of its mouthfeel.
Background technology
Look, odor type and the mouthfeel of improving food need foodstuff additive, and foodstuff additive are divided by function 4 types: the first satisfies human sensory function, promptly color, smell and taste have concurrently and mouthfeel good; It two is trophic functions, such as increase fat, protein, VITAMIN and mineral substance etc. in food, strengthens calcium, zinc element etc. in milk powder; It three is nourishing functions, and it four is anti-corrosion functions.The look of original food product itself, flavor, perfume (or spice) are not necessarily tempting, by using foodstuff additive scientifically and rationally, just can improve food appearance and taste; Foodstuff additive can be divided into natural additive and man-made additive, and wherein red colouring agent for food, also used as a Chinese medicine is that the generation natural additive is a kind of;
Red colouring agent for food, also used as a Chinese medicine claims red bent again, and its bacterial classification is peculiar, is called monascus, and it is high temperature resistant, and To Be Protected from Heat, acidproof, hypoxia tolerance, and can be in the denseer distiller's wort of alcohol survival and reproduction, but its poor growth, be difficult for cultivating breeding, must under the high temperature of 40-50C, could multiply, otherwise can be suppressed by other mushroom.Monascus is to colonize in the distiller's yeast that generates on the glutinous rice that becomes sour.
Because the manufacturing process of red colouring agent for food, also used as a Chinese medicine is so special, difficulty is bigger, be difficult for to grasp, and exquisiteness, high technology must be arranged, thus Ming Dynasty's LI Shi-Zhen in its Compendium of Material Medica one book, mention " also polymorph is also ....This be the people peep good fortune skilful person also ".The people that red colouring agent for food, also used as a Chinese medicine is made in praise has magical technology, is the skillful craftsman.
Even there is the people to make red colouring agent for food, also used as a Chinese medicine in the prior art, but the bacterial classification of monascus that is used to produce red colouring agent for food, also used as a Chinese medicine is mixed and disorderly, the quality instability of bacterial classification itself; So it is relatively poor to be used for the foodstuff additive mouthfeel, can not adapt to modern people to food odor type, mouthfeel and healthy needs.
Summary of the invention
The present invention is directed to the red colouring agent for food, also used as a Chinese medicine of making in the prior art, to be used for the foodstuff additive mouthfeel relatively poor, can not adapt to the shortcoming of modern people to food odor type and mouthfeel needs, provide a kind of monascus strain Danxi-3, the foodstuff additive that this bacterial strain is used to produce fragrance spread soft, sense of taste glycol; Can satisfy people for a long time to food odor type, mouthfeel and healthy needs.
Monascus strain Danxi-3 called after Monascus anka monascus Danxi-3 of the present invention, screen in the substratum of Monas cuspurpureus Went distiller grains enlarged culturing, this bacterial strain is in the preservation of specified depositary institution of State Intellectual Property Office, preservation date is on June 10th, 2005, depositary institution's title: China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number: CGMCC NO:1407.
The cultural characteristic of monascus strain Danxi-3 of the present invention is as follows:
Cultivated 7 days for 25 ℃ on the wort agar substratum, colony growth is smooth, and diameter 34mm produces a large amount of fine and closely woven regular radiating ridges, and bacterium colony is brazil, and substrate mycelium and England, back side redness are the lava redness after aging;
Cultivated 7 days for 25 ℃ on the MEA substratum, the about 20mm of bacterium colony, smooth, the few wrinkle, the irregular growth in edge, aerial hyphae is sparse, substrate mycelium lava look, back side Mars is orange, is golden red after aging;
Cultivated 7 days for 25 ℃ on the CYA substratum, colony diameter 15-30mm, smooth nothing wrinkle, the edge is uneven, and substrate mycelium and back side color are brazil.
The morphological specificity of the bacterial strain of monascus strain Danxi-3 of the present invention:
The irregular branch of mycelia, have every, include a large amount of orange red oil droplets, diameter 3-8 micron; Conidium Dan Sheng, foreign pyriform or subsphaeroidal, the wall that has is thicker, and is colourless mostly, diameter 5-9 micron or 9-11 * 6-9 micron.The quilt device generates in a large number, and sphere is red or faint yellow, transparent, diameter 50-70 micron, and the thecaspore oval, smooth, filbert or red, 5.2-5.8 * 4.4-5 micron.
On wort agar substratum and potato nutrient agar, under 30 ℃ of 10 days conditions, for cultured continuously, its cultural characteristic and morphological specificity have no significant change monascus strain Danxi-3 of the present invention through number respectively, and the biological character of this bacterium is basicly stable.
Monascus strain Danxi-3 of the present invention on June 10th, 2005 in China Committee for Culture Collection of Microorganisms's common micro-organisms center preservation, deposit number is: CGMCC NO:1407, classification called after: Monascus anka monascus Danxi-3, depositary institution address: China. Beijing. Institute of Microorganism, Academia Sinica, postcode: 100080
The microorganism that the present invention relates to, this microorganism can be with rice as fermented substrate, by artificial pure culture mode, and the functional red yeast rice that obtains, fermentation by Red kojic rice obtains tunning, the leavened food of gained of the present invention is compared with original common red koji fermentation food, fragrance spread soft, sense of taste glycol; Can satisfy people for a long time to food odor type, mouthfeel and healthy needs; Monascus strain involved in the present invention in addition can produce a large amount of L-Glutamic decarboxylases and can utilize the L-glutamic acid in the rice to make it generate a large amount of γ-An Jidingsuans, and detecting alpha-aminobutyric acid content through HPLC is 600mg/kg.
Description of drawings
Fig. 1 is the bacterium colony figure of monascus strain Danxi-3 of the present invention on the wort agar substratum
Fig. 2 is the bacterium colony figure of monascus strain Danxi-3 of the present invention on the MEA substratum
Fig. 3 is the bacterium colony figure of monascus strain Danxi-3 of the present invention on the CYA substratum
Embodiment
Below be specific embodiments of the invention and in conjunction with the accompanying drawings, technical scheme of the present invention is further described, but the present invention be not limited to these embodiment
Embodiment
Get Danxi-3 (monascus strain Danxi-3) bacterial classification, under aseptic condition (sterilisable chamber or Bechtop), with a little bacterial classification of inoculation picking, transfer in sterilized solid maltose nutrient agar culture dish, placed interior 25 ℃ ± 1 ℃ activation culture of incubator 168 hours.Take out 168 hours bacterial classification of activation, under aseptic condition, insert the good bacterial classification of activation in one-level solid maltose nutrient agar, cultivated 168 hours, be the Danxi-3 first order seed at 25 ℃ ± 1 ℃ with sterilization with the same manner.
Adopt 500 milliliters of glass triangle bottles, 100 milliliters of the liquid maltose substratum that prepare of packing into, 15 pounds of sterilizations 30 minutes are standby.Get the Danxi-3 first order seed, under aseptic condition, be inoculated in and be equipped with in 500 milliliters of glass triangle bottles of 100 milliliters of liquid maltose substratum, the first order seed inoculum size connects five triangular flasks for each culture dish, after cultivating 168 hours to 25 ℃ ± 1 ℃ shaking table, use as the red koji fermentation secondary seed.
According to the fermentation scale, ratio is by weight expected in fermentation, takes by weighing rice, fully stirs, and fermentation material moisture is not less than 65%.Plastics film, kraft paper seal, and put in the Autoclave 15 pounds of sterilizations 60 minutes, takes out to be cooled to 30 ℃, access liquid secondary seed, the access amount of secondary seed is 5% (V/W).Under placing 25 ℃ ± 1 ℃ after shaking up, standing for fermentation 30 days.During fermentation, notice that proving room is preserved moisture to be not less than 80% and to read relatively, shook bottle respectively once on the 5th day, and note checking and have or not the microbiological contamination phenomenon.
Fermentation finishes, and tunning to 65 ℃ oven dry down gets functional red yeast rice.
Application Example 1
Adopt 7 parts of early rice and monascus strain Danxi-3s of the present invention, ferment after 5 days, dry, get the knotweed grass and press into juice for 5 parts, get juice and soak wheat 3-10 weight part, the 10-20 days Cheng Qu that ferment again get glutinous rice and boil for 100 parts, add the song that red colouring agent for food, also used as a Chinese medicine and knotweed grass are made, fermentation just earlier, fermented 2 months, vinasse are removed in squeezing then again, and making alcoholic strength is 15 degree wine of rice fermented with red yeast.
The wine of rice fermented with red yeast that monascus strain Danxi-3 of the present invention is made is compared with the wine that common red colouring agent for food, also used as a Chinese medicine is made and be fragrance spread soft, sense of taste glycol; Can satisfy people for a long time to food odor type, mouthfeel and healthy needs.
Table 1
| Sample | Fragrant | Flavor |
| The obtained wine of rice fermented with red yeast of the present invention | Aromatic flavour | 4.8 |
| Common wine of rice fermented with red yeast | Generally | 3 |
*Taste panel is that the score mean value after marking by 1～5 minute in the back is tasted by 5 people's trial test groups, and 5 are divided into full marks.
In sum, the wine of rice fermented with red yeast of making through monascus strain Dan Xi-3 (Monascus anka) fragrance spread soft, sense of taste glycol; Can satisfy people for a long time to food odor type, mouthfeel and healthy needs.
Specific embodiment described in the present invention only is that the present invention's spirit is illustrated.The technician of the technical field of the invention can make various modifications or replenishes or adopt similar mode to substitute described specific embodiment, but can't depart from spirit of the present invention or surmount the defined scope of appended claims.
Although the present invention has been made detailed explanation and has quoted some specific exampless as proof, to those skilled in the art, only otherwise leave that the spirit and scope of the present invention can be done various variations or correction is obvious.
Claims (4)
1, a kind of monascus strain Danxi-3, it is characterized in that called after Monascus anka monascus Danxi-3, this bacterial strain is in the preservation of specified depositary institution of State Intellectual Property Office, preservation date is on June 10th, 2005, depositary institution's title: China Committee for Culture Collection of Microorganisms common micro-organisms center, deposit number: CGMCC NO:1407.
2, monascus strain Danxi-3 according to claim 1 is characterized in that the cultural characteristic of described monascus strain Danxi-3 is as follows:
Cultivated 7 days for 25 ℃ on the wort agar substratum, colony growth is smooth, and diameter 34mm produces a large amount of fine and closely woven regular radiating ridges, and bacterium colony is brazil, and substrate mycelium and England, back side redness are the lava redness after aging;
Cultivated 7 days for 25 ℃ on the MEA substratum, the about 20mm of bacterium colony, smooth, the few wrinkle, the irregular growth in edge, aerial hyphae is sparse, substrate mycelium lava look, back side Mars is orange, is golden red after aging;
Cultivated 7 days for 25 ℃ on the CYA substratum, colony diameter 15-30mm, smooth nothing wrinkle, the edge is uneven, and substrate mycelium and back side color are brazil.
3, monascus strain Danxi-3 according to claim 1 is characterized in that the morphological specificity of the bacterial strain of described monascus strain Danxi-3:
The irregular branch of mycelia, have every, include a large amount of orange red oil droplets, diameter 3-8 micron; Conidium Dan Sheng, foreign pyriform or subsphaeroidal, the wall that has is thicker, and is colourless mostly, diameter 5-9 micron or 9-11 * 6-9 micron.The quilt device generates in a large number, and sphere is red or faint yellow, transparent, diameter 50-70 micron, and the thecaspore oval, smooth, filbert or red, 5.2-5.8 * 4.4-5 micron.
4, monascus strain Danxi-3 according to claim 1 is characterized in that the The stability of strain feature of described red monascus strain Danxi-3:
On wort agar substratum and the potato nutrient agar, under 30 ℃ of 10 days conditions, for cultured continuously, its cultural characteristic and morphological specificity have no significant change through number respectively, and the biological character of this bacterium is stable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100614818A CN100443585C (en) | 2005-11-09 | 2005-11-09 | Monascus strain Danxi-3 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100614818A CN100443585C (en) | 2005-11-09 | 2005-11-09 | Monascus strain Danxi-3 |
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| Publication Number | Publication Date |
|---|---|
| CN1962850A true CN1962850A (en) | 2007-05-16 |
| CN100443585C CN100443585C (en) | 2008-12-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100614818A Active CN100443585C (en) | 2005-11-09 | 2005-11-09 | Monascus strain Danxi-3 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333483B (en) * | 2007-06-25 | 2011-12-07 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN103409444A (en) * | 2013-07-10 | 2013-11-27 | 浙江师范大学 | CDNA (Complementary Deoxyribose Nucleic Acid) nucleotide of monascus ruber GAD (Glutamic Acid Decarboxylase) gene and synthetic method thereof and corresponding protein |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG61613B1 (en) * | 1994-06-24 | 1998-01-30 | Анна Куюмджиева | Strain monascus purpureus 94-25, producent of pigment andaccompanying products |
| CN1059463C (en) * | 1997-01-13 | 2000-12-13 | 丁前胜 | Violet monascus, monascus and their application. |
| CN1059464C (en) * | 1997-01-13 | 2000-12-13 | 丁前胜 | Monascus with new strain and its application |
-
2005
- 2005-11-09 CN CNB2005100614818A patent/CN100443585C/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333483B (en) * | 2007-06-25 | 2011-12-07 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN103409444A (en) * | 2013-07-10 | 2013-11-27 | 浙江师范大学 | CDNA (Complementary Deoxyribose Nucleic Acid) nucleotide of monascus ruber GAD (Glutamic Acid Decarboxylase) gene and synthetic method thereof and corresponding protein |
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| CN100443585C (en) | 2008-12-17 |
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Effective date of registration: 20161101 Address after: 322003, No. 117, Dan Xi Road, red town, Yiwu, Zhejiang Patentee after: Yiwu Danxi Wine Industry Co., Ltd. Address before: 322003, No. 117, Dan Xi Road, red town, Yiwu, Zhejiang Patentee before: Zhu Lanqin |