CN107418901A - A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice - Google Patents
A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice Download PDFInfo
- Publication number
- CN107418901A CN107418901A CN201710773757.8A CN201710773757A CN107418901A CN 107418901 A CN107418901 A CN 107418901A CN 201710773757 A CN201710773757 A CN 201710773757A CN 107418901 A CN107418901 A CN 107418901A
- Authority
- CN
- China
- Prior art keywords
- monascus purpureus
- rice
- red yeast
- bacterium
- yeast rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- 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
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Microbiology (AREA)
- General Engineering & Computer Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Medicinal Chemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The method that the present invention provides a kind of monascus purpureus bacterium of high-yield glucoamylase and its produces red yeast rice, the preserving number of monascus purpureus bacterium (Monascus purpureus) DX is CCTCC NO.M2016780, and the method for red yeast rice is produced using the strain fermentation and includes three steps.Bacterial strain provided by the invention can improve the saccharifying power of its fermented product red yeast rice, and saccharifying power can reach 2500U/g 4500U/g；The production process cycle is short, quick, and solid medium is simple, the long-grained nonglutinous rice rice only cooked.
Description
Technical field
The present invention relates to microbial technology field, a kind of monascus purpureus bacterium more particularly, to high-yield glucoamylase and its
The method for producing red yeast rice.
Background technology
Red yeast rice is ancient to claim " red bent ", also known as red yeast rice, is mainly used in red wine in ancient Chinese and brewages, Historical Data Data About from the Tang Dynasty oneself
Start to occur, ancient poetry is said：" other makes red wine in the south of the River, and color and taste two is exhausted." wine of rice fermented with red yeast is that name of long standing and well established is made, in wine brewing process
In, red yeast rice has played the effect such as offer color and luster, flavor and saccharification.Red yeast rice is using high-quality free of contamination highed milled rice as raw material, using biography
System technique and modern biotechnology fermentation are made.
The tunning of red yeast rice has the activity of carbohydrase, can be by starch complete hydrolysis into glucose.Saccharifying power is weighing apparatus
Measure a strong and weak important indicator of red yeast rice saccharification enzyme effect.The red yeast rice of high saccharifying power can improve culture medium during wine brewing
Utilization rate and the distillation yield for improving tunning.
It is well known that good song must be had by having made wine, therefore, a kind of monascus purpureus bacterial strain of high-yield glucoamylase is obtained, and will
It is applied in the production of red yeast rice, is the key issue that the current industry is badly in need of solving.
The content of the invention
An object of the present invention is to provide a kind of monascus purpureus bacterium (Monascus purpureus) DX, its preserving number
For CCTCC NO.M2016780.
Monascus purpureus bacterium provided by the invention is a kind of monascus purpureus bacterium Monascus purpureus of high-yield glucoamylase
DX, the bacterial strain can improve the activity of the carbohydrase in monascus ruber fermented product, strengthen its saccharifying power.
Monascus purpureus bacterium (Monascus purpureus) DX of the present invention has been preserved in China typical culture collection
Center, address be No. 299 Wuhan Universitys of Wuhan City, Hubei Province Wuchang District Bayi Road in the school, Wuhan University's collection, postcode：
430072, preserving number：CCTCC M2016780, preservation date are：On December 23rd, 2016.
Monascus purpureus bacterium (Monascus purpureus) DX is special by cultural characteristic, micro-morphology, Physiology and biochemistry
Seek peace hereditary feature, determine that the bacterial strain meets the feature of monascus purpureus bacterial strain.
Monascus purpureus belongs to mycota (Fungi), Ascomycota (Ascomycota), Ascomycetes (Ascomycetes),
Eurotiale (Eurotiales), monascus section (Monascaceae), monascus (Monascus).Monascus purpureus is saprophytic
Fungi, the optimal pH of growth is 3.5~5, is resistant to pH3.5.26~42 DEG C of growth temperature range, optimum temperature range 32 DEG C~35
℃.Mycelium white at initial stage, fade to red, aging aubergine afterwards.The a large amount of branches of mycelium, multinuclear, conidium raw
On mycelia and its top of branch, spore list is raw or chaining, cleistothecium for it is spherical, have a handle, more than scattered ten individual ascus in cleistothecium,
Ascus is spherical in shape, and containing 8 ascospores, after ripe ascus wall disintegrates, spore is stayed in the cleistothecium of thin-walled.
Monascus purpureus bacterium (Monascus purpureus) DX of the present invention can be prepared into microbial inoculum.
Monascus purpureus bacterium (Monascus purpureus) DX of the present invention is inoculated in the long-grained nonglutinous rice rice solid cooked to train
Support in base, can obtain that saccharifying power is high, saccharifying enzymic activity is strong brewages fermentation red yeast rice.
Another object of the present invention is to provide the method using above-mentioned monascus purpureus bacterium DX fermenting and producing red yeast rices, bag
Include：
S1, the monascus purpureus bacterium DX is inoculated into slant medium, cultivation temperature is 30-32 DEG C, is cultivated 7-10 days
Obtain inclined-plane seed；
S2, the inclined-plane seed is inoculated into fluid nutrient medium, inoculum concentration 5%-12%, cultivation temperature 30-32
DEG C, obtain liquid seeds after cultivating 32-48h；
S3, the liquid seeds are inoculated into long-grained nonglutinous rice rice solid medium, inoculum concentration 5%-25%, cultivation temperature
For 31-36 DEG C, per 24h stirrings once and plus water once, cultivate 4-7d, rewinding, drying, produce.
Wherein, in step S1, the slant medium is PDA culture medium, and pH is natural.
Wherein, in step S2, the fluid nutrient medium includes：Glucose, beef extract, peptone, NaNO3And MgSO4。
In a preferred embodiment, the fluid nutrient medium includes：Glucose 5.00-5.89%, beef extract 1.10-
2.35%th, peptone 0.32-0.67%, NaNO30.55-0.84% and MgSO40.34-0.52%.
It is highly preferred that the fluid nutrient medium includes：Glucose 5.35-5.70%, beef extract 2.15-2.30%, albumen
Peptone 0.35-0.50%, NaNO30.58-0.72% and MgSO40.40-0.52%.
The mass percent of the component of aforesaid liquid culture medium is based on the fluid matrix in fluid nutrient medium.Wherein, liquid
Matrix is preferably water.
Wherein, in step S2, the pH of the fluid nutrient medium is 6.0, inoculum concentration preferably 8%, is preferably used in culture
Rotating speed is 200-250rpm shaking table.
In a preferred embodiment, the rotating speed of the shaking table is 220rpm, incubation time 40h.
Wherein, in step S3, solid medium medium rice rice soaks 4-10h in advance, is then cooked with steam, about steamed
15-30min, it is defined by rice without the white heart.Long-grained nonglutinous rice rice in solid medium is the rice after cooking, preferably 350g-
400g, inoculum concentration 10%-15%.
In a preferred embodiment, in step S3, the product after rewinding is placed at 60 DEG C of temperature ＜ and is dried to production
Moisture ＜ 10% in product.
In order to preferably improve the saccharifying power of red yeast rice, incubation time is preferably 6-7d in step 3), more preferably 7d.
In a preferred embodiment, using the method for above-mentioned monascus purpureus bacterial strain DX fermenting and producing red yeast rices, including：
S1, the monascus purpureus bacterium DX is inoculated into slant medium, cultivation temperature is 30-32 DEG C, is cultivated 7-10 days
Obtain inclined-plane seed；
S2, the inclined-plane seed is inoculated into fluid nutrient medium, inoculum concentration 5%-12%, cultivation temperature 30-32
DEG C, obtain liquid seeds after cultivating 32-48h；
S3, the liquid seeds are inoculated into long-grained nonglutinous rice rice solid medium, inoculum concentration 5%-25%, cultivation temperature
For 31-36 DEG C, per 24h stirrings once and plus water once, cultivate 4-7d, rewinding, drying, produce.
Wherein, in step S2, the fluid nutrient medium includes：Glucose 5.45-5.55%, beef extract 2.20-2.30%,
Peptone 0.40-0.45%, NaNO30.60-0.65% and MgSO40.45-0.50%.
The saccharifying power of the red yeast rice obtained using the above method is 2500U/g-4500U/g.
I.e. present invention also offers the red yeast rice being prepared using the above method.
The invention provides a kind of monascus purpureus bacterium Monascus purpureus DX of high-yield glucoamylase, the bacterial strain can
To improve the saccharifying power of its fermented product red yeast rice, strengthen its saccharifying enzymic activity；In addition, its production process cycle is short, sees
Effect is fast, and solid medium is simple, the long-grained nonglutinous rice rice only cooked.
Embodiment
With reference to embodiment, the embodiment of the present invention is described in further detail.Following examples are used for
Illustrate the present invention, but be not limited to the scope of the present invention.
Unless otherwise specified, the conventional meanses that technological means used is well known to those skilled in the art in embodiment, institute
It is commercial goods with raw material.
Embodiment 1
Strain monascus purpureus DX (Monascus purpureus DX) liquid seeds culture, 500ml conical flasks, fill liquid
Measure 300ml, glucose 5.50%, beef extract 2.25%, peptone 0.42%, NaNO30.61%, MgSO40.49%, pH
6.0,121 DEG C of sterilizing 30min, the inclined-plane seed of inoculum concentration 8%, 30 DEG C, shaking speed 220rpm, incubation time 40h of cultivation temperature.
Solid culture, 1000ml conical flasks, the long-grained nonglutinous rice rice 350g cooked, 121 DEG C of sterilizing 30min, it is inoculated with conical flask seed
12%, 35 DEG C of cultivation temperature, it is shaken every day bottle stirring once and adds water once, cultivate 7 days.Rewinding, drying, product saccharifying power
Reach 4515U/g.
Embodiment 2
Strain monascus purpureus DX (Monascus purpureus DX) liquid seeds culture, 500ml conical flasks, fill liquid
Measure 300ml, glucose 5.30%, beef extract 1.45%, peptone 0.51%, NaNO30.80%, MgSO40.51%, pH
6.0,121 DEG C of sterilizing 30min, the inclined-plane seed of inoculum concentration 8%, 30 DEG C, shaking speed 220rpm, incubation time 40h of cultivation temperature.
Solid culture, 1000ml conical flasks, the long-grained nonglutinous rice rice 300g cooked, 121 DEG C of sterilizing 30min, it is inoculated with conical flask seed
10%, 32 DEG C of cultivation temperature, it is shaken every day bottle stirring once and adds water once, cultivate 5 days.Rewinding, drying, product saccharifying power
Reach 3125U/g.
Embodiment 3
Strain monascus purpureus DX (Monascus purpureus DX) liquid seeds culture, 500ml conical flasks, fill liquid
Measure 300ml, glucose 5.89%, beef extract 2.35%, peptone 0.67%, NaNO30.84%, MgSO40.52%, pH
6.0,121 DEG C of sterilizing 30min, the inclined-plane seed of inoculum concentration 8%, 30 DEG C, shaking speed 220rpm, incubation time 40h of cultivation temperature.
Solid culture, 1000ml conical flasks, the long-grained nonglutinous rice rice 400g cooked, 121 DEG C of sterilizing 30min, it is inoculated with conical flask seed
15%, 34 DEG C of cultivation temperature, it is shaken every day bottle stirring once and adds water once, cultivate 6 days.Rewinding, drying, product saccharifying power
Reach 3867U/g.
Embodiment 4
Strain monascus purpureus DX (Monascus purpureus DX) liquid seeds culture, 500ml conical flasks, fill liquid
Measure 300ml, glucose 5.00%, beef extract 1.10%, peptone 0.32%, NaNO30.55%, MgSO40.34%, pH
6.0,121 DEG C of sterilizing 30min, the inclined-plane seed of inoculum concentration 8%, 30 DEG C, shaking speed 220rpm, incubation time 40h of cultivation temperature.
Solid culture, 1000ml conical flasks, the long-grained nonglutinous rice rice 400g cooked, 121 DEG C of sterilizing 30min, it is inoculated with conical flask seed
10%, 31 DEG C of cultivation temperature, it is shaken every day bottle stirring once and adds water once, cultivate 4 days.Rewinding, drying, product saccharifying power
Reach 2500U/g.
Embodiment 5
Strain monascus purpureus DX (Monascus purpureus DX) liquid seeds culture, 500ml conical flasks, fill liquid
Measure 300ml, glucose 5.20%, beef extract 2.10%, peptone 0.41%, NaNO30.75%, MgSO40.45%, pH
6.0,121 DEG C of sterilizing 30min, the inclined-plane seed of inoculum concentration 8%, 30 DEG C, shaking speed 220rpm, incubation time 40h of cultivation temperature.
Solid culture, 1000ml conical flasks, the long-grained nonglutinous rice rice 380g cooked, 121 DEG C of sterilizing 30min, it is inoculated with conical flask seed
15%, 33 DEG C of cultivation temperature, it is shaken every day bottle stirring once and adds water once, cultivate 5 days.Rewinding, drying, product saccharifying power
Reach 2810U/g.
Finally, method of the invention is only preferable embodiment, is not intended to limit the scope of the present invention.It is all
Within the spirit and principles in the present invention, any modification, equivalent substitution and improvements made etc., the protection of the present invention should be included in
Within the scope of.
Claims (10)
1. a kind of monascus purpureus bacterium of high-yield glucoamylase (Monascus purpureus) DX, its preserving number is CCTCC
NO.M2016780。
2. the microbial inoculum containing monascus purpureus bacterium DX described in claim 1.
3. a kind of method using monascus purpureus bacterium DX fermenting and producing red yeast rices described in claim 1, including：
S1, the monascus purpureus bacterium DX is inoculated into slant medium, cultivation temperature is 30-32 DEG C, and culture obtains tiltedly for 7-10 days
Face seed；
S2, the inclined-plane seed is inoculated into fluid nutrient medium, inoculum concentration 5%-12%, cultivation temperature is 30-32 DEG C, training
Liquid seeds are obtained after supporting 32-48h；
S3, the liquid seeds are inoculated into long-grained nonglutinous rice rice solid medium, inoculum concentration 5%-25%, cultivation temperature is
31-36 DEG C, per 24h stirrings once and plus water once, cultivate 4-7d, rewinding, drying, produce.
4. according to the method for claim 3, it is characterised in that in step S1, the slant medium is PDA culture medium,
PH is natural.
5. the method according to claim 3 or 4, it is characterised in that in step S2, the fluid nutrient medium includes：Grape
Sugar, beef extract, peptone, NaNO3And MgSO4；Preferably include：Glucose 5.00-5.89%, beef extract 1.10-2.35%, egg
White peptone 0.32-0.67%, NaNO30.55-0.84% and MgSO40.34-0.52%.
6. according to the method any one of claim 3-5, it is characterised in that in step S2, the fluid nutrient medium
PH is 6.0；Inoculum concentration preferably 8%；Preferably using the shaking table that rotating speed is 200-250rpm in culture.
7. according to the method any one of claim 3-6, it is characterised in that in step S3, inoculum concentration 10%-
15%.
8. according to the method any one of claim 3-7, it is characterised in that in step S3, dried in the case where 60 DEG C of temperature ＜
Do moisture ＜ 10% in the product to rewinding.
9. the red yeast rice that method any one of claim 3-8 is prepared.
10. red yeast rice according to claim 9, it is characterised in that the saccharifying power of the red yeast rice is 2500U/g-
4500U/g。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773757.8A CN107418901B (en) | 2017-08-31 | 2017-08-31 | A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710773757.8A CN107418901B (en) | 2017-08-31 | 2017-08-31 | A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107418901A true CN107418901A (en) | 2017-12-01 |
| CN107418901B CN107418901B (en) | 2019-11-19 |
Family
ID=60435291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710773757.8A Active CN107418901B (en) | 2017-08-31 | 2017-08-31 | A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107418901B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117402753A (en) * | 2023-10-31 | 2024-01-16 | 湖北嫦娥生物股份有限公司 | Culture method of monascus purpureus CEWL18 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1948458A (en) * | 2006-11-03 | 2007-04-18 | 姚继承 | Preparation method of saccharification flavoring yeast |
| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
-
2017
- 2017-08-31 CN CN201710773757.8A patent/CN107418901B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1948458A (en) * | 2006-11-03 | 2007-04-18 | 姚继承 | Preparation method of saccharification flavoring yeast |
| CN103589647A (en) * | 2013-09-06 | 2014-02-19 | 胡沂淮 | Monascus purpureus YH-6 strain, application thereof and esterified monascus prepared from strain |
| CN106399121A (en) * | 2016-08-12 | 2017-02-15 | 福建省农业科学院农业工程技术研究所 | Monascus purpureus strain |
Non-Patent Citations (3)
| Title |
|---|
| XU-CONG LV等: "Identifi cation and characterization of fi lamentous fungi isolated from fermentation starters for Hong Qu glutinous rice wine brewing", 《J.GEN.APPL.MICROBIOL》 * |
| 倪莉等: "福建红曲中的红曲霉的生理生化特性研究", 《福州大学学报(自然科学版)》 * |
| 徐美爱: "产红曲色素和糖化优良菌株的选育及发酵条件研究", 《中国优秀硕士学位论文全文数据库 基础科学辑》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117402753A (en) * | 2023-10-31 | 2024-01-16 | 湖北嫦娥生物股份有限公司 | Culture method of monascus purpureus CEWL18 |
| CN117402753B (en) * | 2023-10-31 | 2024-03-22 | 湖北嫦娥生物股份有限公司 | Culture method of monascus purpureus CEWL18 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107418901B (en) | 2019-11-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106916758A (en) | A kind of Hansenula yeast and its application in wine production | |
| CN105802865B (en) | One plant height fermentation activity and the fragrant characteristic of production ice brewer yeast outstanding and its application | |
| CN109370929A (en) | A kind of application of S. cervisiae in wine brewing | |
| CN106753994B (en) | Method for improving alcohol content of alcohol fermentation liquor and reducing isoamyl alcohol content by using high-ester-yield indigenous aroma-producing yeast enhanced yeast | |
| CN108239608A (en) | One plant of Dell's kelvin has spore torula bacterial strain and its application in wine production | |
| CN105969582A (en) | Technology for preparing rice aroma type distiller's yeast | |
| CN107475125A (en) | A kind of monascus purpureus bacterium of high yield acid MonacolinK low yield notalin and application | |
| CN102242072B (en) | Strain produced by screening beta-damascenone in Chinese liquor brewing by utilizing flavor directional technology and application thereof | |
| CN106701518A (en) | Block koji strengthening method capable of reducing dosage of block koji and improving quality of vinegar | |
| CN109370924B (en) | One Aspergillus oryzae ZA112 and its application | |
| CN106434369B (en) | One plant of aspergillus oryzae for producing L MALIC ACID and its application | |
| CN104893983A (en) | Liquid state fermentation lower citrinin and high color value monascus red pigment preparing method and product | |
| CN103087893B (en) | Preparation method of composite coarse cereals monascus | |
| CN110229760A (en) | One plant has flavouring, the dedicated Lu Shi Zygosaccharomyces of fermentation sauce for the function that loses lustre and its application | |
| CN107034108A (en) | It is a kind of that the method for improving the refreshing cleanliness of aromatic Chinese spirit is conserved by pit mud | |
| CN105238703A (en) | Cladosporiumc cladosporioides for high yield of feruloyl esterase and application of Cladosporiumc cladosporioides in edible vinegar brewing | |
| CN104630076A (en) | Monascus purpureus (Monascus purpureus) Mp-42 strain capable of producing amylase at high yield and application of monascus purpureus Mp-42 strain | |
| CN107475030A (en) | A kind of production technology of purebred Chinese yeast | |
| CN109971657A (en) | A kind of Rhizopus oryzae of high-yield glucoamylase and its application | |
| CN112852646B (en) | Monascus purpureus H5-3 with high lovastatin yield and application thereof | |
| CN105602853A (en) | Bacterial strain of Rasamsonia emersonii and application thereof to production of Pu'er tea | |
| CN110317734A (en) | A kind of monascus and its isolated culture method and the application of high-yield glucoamylase, Esterified Enzyme and protease | |
| CN109468232A (en) | One plant of production feruloyl esterase thanks watt bulk bacteria and its application in white wine yeast | |
| CN107488591B (en) | Breeding method and application method of soy sauce strain with high enzyme activity and high salt tolerance | |
| CN107418901B (en) | A kind of monascus purpureus bacterium of high-yield glucoamylase and its method for producing red yeast rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 438300 Jinguang Avenue in the economic development zone of Macheng City of Hubei Province Applicant after: Hubei Jiacheng Biological Technology Co., Ltd. Address before: 438300 Jinguang avenue of Macheng Economic Development Zone in Huanggang, Hubei Applicant before: MACHENG JIACHENG BIOTECHNOLOGY CO., LTD. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |