Method for preparing low-citrinin monascus pigment through submerged fermentation

• Main Authors: CHEN YINGNI, HU WENGUI, PENG ZHENQIU, XIE FENGJIAO, ZHANG WANYAO, LIU JIANGUO, HU WENLIN, YANG XIAOTUN
• Format: Patent
• Language: Chinese; English
• Published: 16.06.2010
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; VINEGAR; WINE

The invention relates to the technical field of biological fermentation methods, in particular to a method for preparing low-citrinin monascus pigment through submerged fermentation. The preparation method comprises the following steps that: A, taking monascus rubber 6611 bacterial strain as a strain; B, ensuring that a strain medium is that: (1) an isolation medium PDA; (2) an isolation medium CYA; (3) a slant medium KMA; C, breeding the strain through a genetic engineering technique, ultraviolet mutation or chemical mutagenesis; D, fermenting the medium, namely taking rice as main raw materials (carbon source), taking soybean, peptone, corn steep liquor and the like as auxiliary materials (nitrogen source), and adjusting a pH value through lactic acid; E, carrying out fermentation, namely using a liquid fermentation tank to ferment, wherein the temperature of fermentation is 32 to 36 DEG C; the ventilation ratio is 1:0.3-0.6; the pressure of the tank is 0.4 to 0.7 MPa; the time is 65 to 85H; and F, the mona