CN101736033A - Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation - Google Patents
Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation Download PDFInfo
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- CN101736033A CN101736033A CN200910214337A CN200910214337A CN101736033A CN 101736033 A CN101736033 A CN 101736033A CN 200910214337 A CN200910214337 A CN 200910214337A CN 200910214337 A CN200910214337 A CN 200910214337A CN 101736033 A CN101736033 A CN 101736033A
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Abstract
The invention relates to the technical field of biological fermentation methods, in particular to a method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation. Mycelium for producing a red yeast starter through the submerged fermentation is taken as a medium; the medium contains a lipoid regulating matter Monacolin K (Monacolins); the medium is inoculated to lactic acid bacteria for secondary submerged fermentation to obtain the functional red yeast rice which contains the Monacolin K (Monacolins) and Gamma-reanal (GABA). The method fully recycles the mycelium for fermenting the red yeast starter; and the production method has no pollution, low production cost and high practicability and also can be applied to mass production.
Description
Technical field:
The present invention relates to the biofermentation method technical field, refer in particular to a kind of submerged fermentation, adopt advanced fermentation culture mode (segmentation and mixed culture etc.) to cultivate Monascus anka Nakazawa et sato and milk-acid bacteria, culture is produced have the method for two kinds of important metabolic active substances of regulating lipoid and reducing blood pressure.
Background technology:
Red colouring agent for food, also used as a Chinese medicine belongs to Aspergillaceae fungi monascus parpureus Went, claims Monascus anka Nakazawa et sato again, is to form with Monascus anka Nakazawa et sato cultivation and fermentation in rice.Traditionally, red colouring agent for food, also used as a Chinese medicine is widely used in field of food such as yellow rice wine, vinegar.The modern medicine research report thinks, that red colouring agent for food, also used as a Chinese medicine has is hypotensive, the effect of reducing blood-fat, and contained MonacolinK can stop the generation cholesterol.Be directed to this, released functional red yeast rice in the market.
At present, as bulk drug (or secondary material such as protective foods, medicine), functional red yeast rice is mainly provided by China, and most of so far producer all adopts triangular flask or tray to cultivate production basically, and the mode of production falls behind.And this mode of production still belongs to traditional solid-state cultivation, and its culture cycle is long, fails to adopt large-scale cultivation always.If adopt open cultivation, then very easily pollute and cause producing failure.Now the present invention adopts the fermentor tank submerged fermentation to obtain to have to transfer fat, the red colouring agent for food, also used as a Chinese medicine production technique with physiologically active substance such as hypotensive, still is in blank at home so far.
Have, general red colouring agent for food, also used as a Chinese medicine MonacolinK that bacterial strain produces (Monacolins) class is transferred the fat material again, and energy metabolism depressor substance r-aminobutyric acid (GABA) seldom so need advanced person's fermentation culture mode, could be cultivated and has two kinds of important metabolic active substances simultaneously.The best bacterial classification of energy metabolism r-aminobutyric acid is a milk-acid bacteria at present, and it is ripe that this technology has been tending towards.
At present, produce functional Monascus except being not enough to of above-mentioned existence, its problem that also exists is exactly; complex process, it mainly adopts manual operations is main, complex operation step; labour intensity is big; cycle is long, and quality stability is not high, is not suitable for large-scale production; be difficult to realize automatization; stdn, and biomass detects and to be difficult to carry out, and hygienic standard is difficult to meet international standards in the product.Be directed to this, the inventor is through years of researches, and the technology in conjunction with present provides the technical program.
Summary of the invention:
Technical problem to be solved by this invention just is to overcome the limitation of present production technique, and a kind of method of producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation is provided.
For solving the problems of the technologies described above, the present invention has adopted following technical scheme: this method is to produce the mycelium of monascorubin as substratum with submerged fermentation, in this substratum, insert milk-acid bacteria again, carry out the secondary submerged fermentation, obtain containing the functional red yeast rice that MonacolinK (Monacolins) class is transferred fat material, r-aminobutyric acid (GABA).
The method of described production submerged fermentation monascorubin is: A, bacterial classification adopt Monascus anka Nakazawa et sato T1166 bacterial strain; B, bacterium culture medium are: (1) isolation medium PDA, CYA; (2) slant medium KMA; The seed selection of C, bacterial classification: select cultured bacterial classification through ultraviolet mutagenesis or chemomorphosis or process complex mutation; D, fermention medium: with the rice is main raw material (carbon source), and soya bean, peptone, corn steep liquor, lactic acid etc. are auxiliary material (organic nitrogen source); E, fermentation: adopt the fermentation of liquid state fermentation jar, the temperature of fermentation is 32～35 ℃, and ventilating ratio is 1: 0.3～0.6, tank pressure 0.4～0.7MPa, time 65～85H.
In the mycelium of described submerged fermentation production monascorubin, insert milk-acid bacteria L33 bacterial strain through breeding high-yield r-aminobutyric acid (GABA).
Adopt static cultivation in the described Secondary Fermentation process, and ventilate during the fermenting process discontinuous and cultivate.
The present invention produces the mycelium of monascorubin as substratum with submerged fermentation, has the fat material MonacolinK (Monacolins) of accent in this substratum, and then this substratum and milk-acid bacteria fermented, produce r-aminobutyric acid (GABA) with step-down.Thereby finally obtain containing the functional red yeast rice of MonacolinK (Monacolins), r-aminobutyric acid (GABA).The present invention makes full use of the mycelium after the fermented extracted monascorubin, and with its abundant recycle, this production method does not produce pollution, reduces production costs, and has advantages of high practicability, can be used in large-scale the production.
Embodiment:
The present invention has the method for red yeast rice with functions of regulating lipoid and reducing blood pressure for preparation, this method is to produce the mycelium of monascorubin as substratum with submerged fermentation, in this substratum, add milk-acid bacteria again, carry out the secondary submerged fermentation, obtain containing the functional red yeast rice of MonacolinK (Monacolins), r-aminobutyric acid (GABA).
The present invention is described in detail with embodiment below,
One, the seed selection of Monascus anka Nakazawa et sato excellent species.
1, Monascus anka Nakazawa et sato of the present invention is the TII66 bacterial strain, and this is that sky, Dongguan benefit biotechnology company limited provides.This bacterial classification can produce MonacolinK (Monacolins).
2, substratum, bacterium culture medium can adopt following substratum.
(1) isolation medium PDA, its composition is: 20% potato 1000ml, glucose 20g, agar 20g;
(2) isolation medium CYA, its composition is: sucrose 3%, yeast extract paste 5.0%, KH
2PO40.1%, NaNO
30.3%, MgSO
47H
2O0.05%, FeSO
47H
2O0.001%, distilled water 1000ml, 1.5% agar.
(3) slant medium KMA, its composition is: Zulkovsky starch 3%, maltose 3%, peptone 2%, agar 2%.
In the process that bacterial classification is cultivated, need through mutagenic treatment, reducing the content of Citrinin, can be through ultraviolet mutagenesis or chemomorphosis or through complex mutation, i.e. the combining of ultraviolet mutagenesis and chemomorphosis.
Two, fermention medium
With the rice is main raw material (carbon source), and soya bean, peptone, corn steep liquor are organic nitrogen source for (auxiliary material), and its prescription is: ground rice 6～7%, KH
2PO
40.3～0.5%, NaNO
30.2～0.4%, MgSO
40.2～0.4%, soya bean 0.2～0.5%, peptone 0.2～0.5%, corn steep liquor 0.2～0.5%, lactic acid are regulated pH value.
Three, ferment
The present invention adopts the fermentor tank submerged fermentation.Wherein fermentor tank adopts 30M
3Fermentor tank: first constant volume effective volume is 22.0M
3, growth temperature is 32～35 ℃ during fermentation, and ventilating ratio is 1: 0.3～0.6, tank pressure 0.4～0.7MPa, time 65～85H.
The present invention is critical technical parameters such as optimal ventilation ratio in the temperature of different times, intermittently the time, ventilation number definite when to the composition of raw materials of secondary submerged fermentation, concentration.
Four, the extraction of monascorubin
Fermented liquid obtains red colouring agent for food, also used as a Chinese medicine rouge and powder by press filtration, alcoholic extract, ultrafiltration, nanofiltration, vacuum concentration, spray drying treatment operation.
Five, with the mycelium of above-mentioned production monascorubin substratum, insert milk-acid bacteria L33 bacterial strain again, carry out Secondary Fermentation through seed selection as Secondary Fermentation; Adopt static cultivation, and ventilate during the fermenting process discontinuous.
Six, by advanced fermentation culture mode, for example: segmentation cultivation or mixed culture etc. make culture have two kinds of important metabolic active substances simultaneously, the functional red yeast rice of obtain having MonacolinK at last (Monacolins), r-aminobutyric acid (GABA).
The functional red yeast rice product of Sheng Chaning is used for rat according to the method described above, experimentizes.Five kinds of monascus products have been adopted in this experiment, and experimental result and model control group compare, and five monascus product group rat blood serum cholesterol (TC) and LDL-C level are starkly lower than the hyperlipidemia model control group, and the HDL-C value is higher than model group to a certain extent simultaneously.This monascus product has reducing blood lipid, can further be applied to the exploitation of Medicines and Health Product.
Experimental data is as follows:
*: P＜0.05, * *: P＜0.01vs control group: △: P＜0.05, △ △: P＜0.01vs model group
Claims (4)
1. the method for a producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation, it is characterized in that: this method is to produce the mycelium of monascorubin as substratum with submerged fermentation, through high temperature, autoclaving, back access milk-acid bacteria cools, carry out the secondary submerged fermentation and cultivate, obtain containing Monacolin k, the r-aminobutyric acid functional red yeast rice of regulating lipoid and reducing blood pressure.
2. the method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation according to claim 1, it is characterized in that: the method for described production submerged fermentation monascorubin is:
A, bacterial classification adopt day red colouring agent for food, also used as a Chinese medicine bacterial strain T6611 of beneficial company production;
The seed selection of B, bacterial classification:
A, the cultured red colouring agent for food, also used as a Chinese medicine bacterial classification of selection are through ultraviolet mutagenesis or chemomorphosis or process complex mutation;
The milk-acid bacteria L33 bacterial strain of b, breeding high-yield r-aminobutyric acid;
C, bacterium culture medium are: (1) isolation medium PDA, CYA; (2) slant medium KMA;
D, fermention medium: with the rice is main raw material, and soya bean, peptone, corn steep liquor are that auxiliary material, lactic acid are regulated PH;
E, fermentation: adopt the fermentation of liquid state fermentation jar, the temperature of fermentation is 32～35 ℃, and ventilating ratio is 1: 0.3～0.6, tank pressure 0.4～0.7MPa, time 65～85H.
3. the method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation according to claim 2 is characterized in that: insert the lactic bacterium strains L33 through breeding high-yield r-aminobutyric acid in the mycelium of described submerged fermentation production monascorubin.
4. the method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation according to claim 3 is characterized in that: adopt static cultivation in the described Secondary Fermentation process, and ventilate during the fermenting process discontinuous.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912423A (en) * | 2010-07-01 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Method for manufacturing Monascus products containing probiotics |
| CN101999589A (en) * | 2010-09-20 | 2011-04-06 | 大连三禾生物有限公司 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| CN102653721A (en) * | 2011-08-15 | 2012-09-05 | 东莞市天益生物发酵技术有限公司 | Method for preparing monascus mycelia with function of reducing blood fat by liquid state fermentation of grains |
| CN102885303A (en) * | 2012-10-09 | 2013-01-23 | 西藏月王生物技术有限公司 | High-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof |
| TWI460272B (en) * | 2012-05-23 | 2014-11-11 | Univ Nat Taiwan Ocean | Method for producing gamma-aminobutyric acid by fermentation with grain-based solid substrates used in producing cordyceps species and the application thereof |
| CN104195051A (en) * | 2014-08-04 | 2014-12-10 | 东莞市天益生物工程有限公司 | Preparation method and product of functional red pitaya yeast |
| CN109043331A (en) * | 2018-07-10 | 2018-12-21 | 长江大学 | A kind of preparation method of red yeast rice buckwheat |
| CN116083252A (en) * | 2023-04-12 | 2023-05-09 | 北京一品堂医药科技有限公司 | Red yeast rice fermentation preparation method of high-yield lipid-lowering natural Mo Lake forest K |
-
2009
- 2009-12-29 CN CN200910214337A patent/CN101736033A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912423A (en) * | 2010-07-01 | 2010-12-15 | 杭州千岛湖星遥实业有限公司 | Method for manufacturing Monascus products containing probiotics |
| CN101999589A (en) * | 2010-09-20 | 2011-04-06 | 大连三禾生物有限公司 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
| CN102653721A (en) * | 2011-08-15 | 2012-09-05 | 东莞市天益生物发酵技术有限公司 | Method for preparing monascus mycelia with function of reducing blood fat by liquid state fermentation of grains |
| CN102505036A (en) * | 2011-11-23 | 2012-06-20 | 天津科技大学 | Method for improving monascus pigment color value by using immobilized lactic acid bacteria |
| TWI460272B (en) * | 2012-05-23 | 2014-11-11 | Univ Nat Taiwan Ocean | Method for producing gamma-aminobutyric acid by fermentation with grain-based solid substrates used in producing cordyceps species and the application thereof |
| CN102885303A (en) * | 2012-10-09 | 2013-01-23 | 西藏月王生物技术有限公司 | High-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof |
| CN102885303B (en) * | 2012-10-09 | 2014-04-02 | 西藏月王生物技术有限公司 | High-r-aminobutyric-acid-content highland-barley red yeast and preparation method thereof |
| CN104195051A (en) * | 2014-08-04 | 2014-12-10 | 东莞市天益生物工程有限公司 | Preparation method and product of functional red pitaya yeast |
| CN109043331A (en) * | 2018-07-10 | 2018-12-21 | 长江大学 | A kind of preparation method of red yeast rice buckwheat |
| CN116083252A (en) * | 2023-04-12 | 2023-05-09 | 北京一品堂医药科技有限公司 | Red yeast rice fermentation preparation method of high-yield lipid-lowering natural Mo Lake forest K |
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Application publication date: 20100616 |