CN-122012256-A - Monascus and application thereof

Abstract

The invention provides monascus strain ZX-99 capable of expressing various beneficial active substances and application thereof, and belongs to the technical field of microorganisms. The monascus strain ZX-99 provided by the invention has the preservation number of CGMCC No.40962, does not produce citrinin (the detection limit is 25 mg/kg), and compared with other monascus cheeses and commercial mould cheeses, the prepared cheese sample is enriched in substances such as oxymatrine, bufotalin, azadirachtin, gamma-aminobutyric acid, dibenzylidene, maleic acid, maltotriose, maltotetraose, diacetyl and the like in monascus cheese ZX-99, and is expected to be used for development of biological functional dairy products or compounding of flavor strains.

Inventors

• XU XINGMIN
• LIU ZHENMIN
• SU MIYA
• ZHANG XIN
• ZHENG YUANRONG
• JIA XIANGFEI

Assignees

• 光明乳业股份有限公司

Dates

Publication Date

20260512

Application Date

20260327

Claims (10)

1. 1. Monascus sp with a preservation number of CGMCC No.40962.
2. 2. The monascus of claim 1, wherein said rRNA coding sequence of monascus comprises the nucleotide sequence shown in SEQ ID No. 1; and/or, the monascus is a monascus ash.
3. 3. Use of monascus as claimed in claim 1 or 2 for the preparation of a product having a probiotic function and/or improved flavour.
4. 4. The use according to claim 3, wherein said monascus does not produce citrinin; And/or the product comprises at least one of food, medicine or health care product; and/or the product contains monascus fermentation product and/or culture product.
5. 5. The use according to claim 4, wherein the fermentation product comprises a beneficial active substance and a flavour substance, improving the flavour of the fermented food product and imparting a probiotic function thereto.
6. 6. Use according to claim 5, wherein the fermented food product is a fermented dairy product, preferably the fermented dairy product is cheese, more preferably the cheese is mature cheese.
7. 7. The use according to claim 5, wherein the beneficial agent comprises any one or more of matrine oxide, bufotalin, azadirachtin, gamma-aminobutyric acid, oxybenzylamine or maleic acid; and/or the flavor comprises any one or more of maltotriose, maltotetraose, or diacetyl.
8. 8. A method for preparing a mature cheese, characterized in that the monascus bacterial solution according to claim 1 or 2 is smeared on the surface of an immature cheese, fermented and matured.
9. 9. The method according to claim 8, wherein the fermentation temperature is 26-30 ℃, preferably the fermentation temperature is 28 ℃; And/or the fermentation humidity is 45-55%, preferably, the fermentation humidity is 50%; and/or the fermentation time is 12-16 days, preferably, the fermentation time is 14 days.
10. 10. A mature cheese prepared by the method of claim 8 or 9.

Description

Monascus and application thereof Technical Field The application relates to the technical field of microorganisms, in particular to monascus and application thereof. Background Cheese is a delicious food, can provide multiple nutrients such as protein, vitamins, calcium and other minerals for eaters, and has positive effects on immune system, bone health and physiological functions of the whole body. Besides direct eating, the food can be added into various dishes, pizzas, sandwiches and the like to improve the mouthfeel and the flavor of the food. Cheese species are classified into bacterial maturation, mold maturation and yeast maturation according to the mature species. At present, penicillium and white mould are often used for preparing mould mature cheese, and blue cheese, brie cheese, carbomer cheese and the like are common. The cheese prepared from penicillium has high degree of proteolysis and lipolysis, and is easy to smell and spicy in taste. White mould cheese is soft cheese covered with white fungi on the surface, has strong milk taste, but has certain mould taste and mushroom taste, and has certain difference with the taste of the traditional Chinese diet. Therefore, there is a need to try to use other kinds of mould for cheese making in order to develop mould cheese that is more suitable for the taste of people. China has a plurality of edible strains with long history, and monascus is one of them. Monascus purpureus has wide application in the fields of food, health care products and medicines. Monascus is used for food fermentation or monascus fermented product is used as food additive in Asian countries such as China, japan, korean, etc. to enhance food color, improve food taste, and give special flavor to food. Common monascus fermented foods include red rice, red rice wine, red rice fermented bean curd and the like. In addition, part of metabolites of monascus have certain biological activity, and can be applied to the manufacture of health-care products and medicines to relieve the problems of hypertension, hyperlipidemia, cardiovascular and cerebrovascular diseases and the like of patients. Thus monascus has the potential to process cheese. However, in the process of screening monascus strains, only a few monascus strains are found to not produce citrinin, and the monascus strains have the precondition of edible safety. On the basis, monascus strains which have cheese maturation capability and can generate good flavor are less. Therefore, the number of monascus strains suitable for cheese maturation is rare, so that the selectable flavor compound strains are very limited when monascus cheese is industrially produced in batches, and the problem of single flavor of the product is difficult to solve. In order to solve the problems, monascus strains which do not produce citrinin and have cheese maturation capability and excellent flavor are screened, more monascus strains which are suitable for industrial cheese production are reserved, and the monascus strains are very important for development of monascus cheese products. Disclosure of Invention The application provides Monascus sp, which has a preservation number of CGMCC No.40962. The application also provides application of the monascus in preparing products with probiotic functions and/or improved flavor. The application also provides a preparation method of the mature cheese, wherein the monascus fungus liquid is smeared on the surface of the immature cheese, fermented and matured. The application also provides a mature cheese prepared by the method. The strain preservation information of the application is as follows: Strain name Monascus sp The preservation number is CGMCC No. 40962; The preservation date is 2023, 10 and 26; the preservation organization name is China general microbiological culture Collection center; The preservation unit is CGMCC for short; the preservation unit address is North Star Xiyu No.1, 3 in the Chaoyang district of Beijing city. It is an object of the present invention to provide a novel strain of monascus and its use. The invention provides a monascus ash strain (Monascus fumeus), which has cheese maturation capability, and the finally obtained cheese product has better flavor, and can provide more mature strain selection and strain compounding possibility for monascus cheese. The monascus ash strain (Monascus fumeus) provided by the invention is named as ZX-99. Part of monascus strains have the property of producing citrinin, and even some monascus strains which have been used in conventional fermented foods, there are cases where citrinin is produced with excellent flavor. The ash-colored monascus strain (Monascus fumeus) provided by the invention is obtained by screening 25 monascus from food sources, wherein the monascus strain which has the capacity of not producing citrinin (the detection limit is 25 mg/kg), the cheese maturation capacity and the good flavor is only 8 percent. The other 16 percent