Screening And Application Of Monascus With Ability To Produce Highly Blood-lipid-lowering Material

The collected Monascus strains were screened, a strain named Monascus sp. with high productivity of Monacolin K was obtained, whose yield reached 15.82μ/ml. Monascus sp. M9 was used as the original strain, whose spores were treated with ultraviolet ultraviolet-NH2HO ·HC1. ultraviolet-LiC1. HNO2. HNO2-NH2HO ·HC1 and HNC2-LiCl. A mutant strain named Monascus sp. M9x was gained, whose yield of Monacolin K increased 60% in comparison with the original strain, reaching 25.32μ /ml.Next, the paper focused on the formation and regeneration of the protoplast from Monascus sp. M9x. The results showed that the soybean sprout juice was used to culture mycelium and the mycelium age of 60h was used as operated material were easy to form protoplast. Under the action of 1.5% mixed enzyme (Snail enzyme: Cellulose enzyme =7:3) with 0.6M MgSo4 sucrose used as osmotic stabilizer, the protoplasts reached 1.61 ×10~7/ml, and the regeneration rate was 8.49%.A mutant strain called Monascus sp. M9y was achieved using irradiating protoplasts by He-Ne laser (632.8nm). Its yield of Monacolin K increased as much as 6.6 times than that of the original strain, which was 103.73μ/ml. The esterase (EST) isoenzyme electropheresis bands of the mutant strain Monascus sp. M9y compared with that of the original strain changed dramatically.Monascus sp. M9y and Aspergillus Oryzae A1 were adopted as culture strains. Rice. soybean chips and wheat bran were used as raw materials. Single stain and mixed strains were cultured respectively on them. Immediately, they were fermented after maturing. Results showed that Monasucus sp. M9y can be cultured employing riee and soybean chips. The optimum proportion was 1.5: 1. By study on the enzymes of the two culture technologys in the course of culture, results showed that the'mixed strains culture technology can increase the activity of neutral protease remarkably, at the same time the activities of acid protease and saccharifying enzyme were raised in different degree, comparing with the single strain culture technology.The new condiment was produced by fermenting the mature koji produced with mixed strains culture technology. The other was produced by fermenting the mature koji produced with single strain culture. By comparing the two condiments, the former was better than the latter in amino acid nitrogen producing rate. frems of sense. and physical & chemical index. And the contend of Monacolin K in the former was21.52/ml.