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
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- C—CHEMISTRY; METALLURGY
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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。
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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 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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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 |
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