Functions and applications of red ruminomein in liquor, yellow wine and health wine

Monascus is a widely used silky rotting fungus in nature, which produces red-clilac pigment, Monacolin K( Monacolin K), gamma-aminobutyric acid, esterase and glycosase, etc., and has important applications in the manufacture of winemaking, vinegar, soy sauce, natural edible coloring and medicineIn recent years, China's wine-making enterprises through independent innovation to improve the quality and functionality of wine, not only enrich the cultural connotation of liquor products, but also meet the improvement of living standards, consumers of traditional alcohol nutrition and health care function of the exuberant demanderythromycin is an important traditional brewing microorganism in China, and the physiologically active substance produced by its metabolism is a class of polyketone pigment, but also a high-quality natural food color, including yellow pigment, orange pigment and red pigmentIt also has a variety of biological activities, such as anti-mutation, anti-cancer, anti-obesity , anti-bacterial anti-corrosion and antioxidant, etc., Monacolin K is a secondary metabolite seismotic products produced by erythromycin, with blood lipids, cholesterol-lowering effects, can effectively reduce myocardial infarction and coronary heart disease morbidity and mortalityIts mass concentration can hinder cholesterol synthesis only from 0.001 to 0.005 ?g/mL, and GABA is an important type of non-protein amino acid with physiological activity such as enhancing memory, improving brain function, antihypertensive, and improving liver and kidney functionHow to combine tradition with innovation to maximize the role of red mold in the brewing industry has become the current industry research hot spotThis paper focuses on theof the function and application of the "color: #E53333", and discusses the problems existing in the study, which provides reference for the in-depth development and utilization of red-cured mold in the wine industry and the deep excavation of the resources of red buckitus1 erythromycin in liquor applicationerythromycin can metabolize to produce the wine brewing is vital to the production of glycoidase, esterase and other enzyme vitality, if the wine added an appropriate proportion of erythromycin, not only to improve the utilization of the material and saccharifization time, but also according to specific fermentation conditions, control the fermentation process required ester synthesis, and then obtain a unique taste, flavor of wineglycoenzyme is an extracellular enzyme with extlease activity, which can convert starch into glucose and plays an important role in liquor brewing, providing a material basis for the growth of microorganisms in liquor and the production of metabolitesWei Mingying et als21 on the red crankmold liquid fermentation medium optimized glycation force of 139.13 U/g, 2.4 times higher than before optimization; 1 strain of rehydine bacteria, the strain of glyse energy increased by 20.8%, enzyme vitality of about 35,000 U/g, so that the fermentation of the grain heating up fast, fermentation cycle shortened, improve the rate of raw materials;esterase can promote the synthesis of various raw esters in the base wine, directly affecting the flavor taste and nutritional value of the wineThe addition of erythromycin in the fermentation process of thick-scented liquor, the metabolism of esterase can strongly promote the synthesis of ethyl acetate, and thus improve the flavor and quality of the wine; Wang Xiaodan and others applied esteriferase crude enzyme preparationtor to the brewing of rich-scented large quder, reduced the amount of curd, increased the yield of alcohol and the rate of excellent products by about 5%, the proportion of hexeades and ethyl lactate increased by about 1%; At present, liquor brewing with red crank mold made of enhanced large crank or coarse enzyme preparation to improve the synthesis of esters, but there are still low activity, instability, the effect is not obvious and so on, can be used to purify esterase, make a stable enzyme preparation; In addition, the ability of erythromycin production can also be improved by adding exogenous substances such as glucose, lactic acid, ethanol and fresh yeast cultureserythromycin is an important microorganism in liquor brewing, but its development and utilization in liquor is far from enough Most enterprises on the development of red liquor awareness is not strong, product innovation concept is weak, but there are a few enterprises such as Guizhou Maotai creative traditional brewing process and red song perfect combination, brewing out of the high-end sauce red liquor, not only to carry forward the national wine culture, but also to the "red legend" to the domestic and foreign markets However, there are very few related reports on the genetic background of red crankmold and its important genes in liquor, how to mature and use molecular biology methods to deeply analyze the metabolism and molecular structure and function of erythromycin, to remove them from their genes, to obtain safe and high-yielding functional red-curded strains and successfully applied to liquor brewing, need to be explored 2 in the application of red-cranked mold in yellow wine yellow wine originated in China, with wine, beer and for the world's three ancient wine Yellow wine is a unique flavor made from glycitated fermentation in grains and water, it is rich in amino acids, active peptides and proteins and other active substances, and erythromycin as an efficient glycation fermentation agent, its fermentation process can produce a variety of functional substances such as red cliofric pigment, GABA and Monacolin K, so it is widely used in yellow wine brewing studies have shown that linking the red citric pigment in the wine can give the wine a unique color, but also extend the shelf life of the wine, Fujian's old red wine, Yiyidanxi red curd, Jinhua Shousheng wine and Taiwan's red dew wine, are added in the fermentation process Red music, wine body bright color, strong fragrance, strong health care function, and long shelf life of 2,32, Chen Xuemei et al , using the added coloring function of red crankmold fermentation products, incooked rice inoculated 20 %Red cleaver, fermented at 35 degrees C 120 h, brewed a body coordination, bright color, taste and alcohol sweet rice wine; It is found that the a value of the wine-like color value of the former is significantly higher than the latter, the wine body color is red, and the physical and sensory indicators basically meet the requirements of the national standard of refreshing dry yellow wine, further indicating that liquid red music instead of solid red curd is feasible YuZan gave yellow wine to the mice, found that the memory ability of mice significantly improved, which is closely related to GABA; Minxin and other tests found that the red-fermented yellow wine, its GABA content of up to 257.4 mg/L, is not added to the red music brewed yellow wine 2.16 times, it can be seen that red crank mold can improve the nutritional value of yellow wine Monacolin K can competitively inhibit HMG-CoA reductase activity, hinder cholesterol synthesis, play a role in preventing a variety of cardiovascular diseases, so the yellow wine made from red cone mold is a healthy drink to reduce blood lipids, at home and abroad at home and abroad to improve the production of Monacolin K has made some progress, but for its research in yellow wine and other wines relatively few applications the properties of red-cured yellow wine warm, hot physique of the population in summer drinking easy to "fire", Liang Yucheng and others in the yellow wine wine added cool green tea extract, not only delayed the degradation of red-curdling yellow wine, but also improved the taste of yellow wine, reduce the heat of yellow wine, this research for the development of new yellow wine provides a basis Red coriander plays an important role in the fermentation process of yellow wine, and the fermentation period is accompanied by a variety of microorganisms co-fermentation, whether there is synergy or antagonistic effect between these microorganisms, the formation and change of the functional composition of red ruminoline metabolism in yellow wine and the relationship and law of these functional components, yellow wine processing processing process needto do more in-depth research, and then provide theoretical reference for the quality improvement and functional development of yellow wine 3 in the development and application of health wine health wine in the brewing process added Chinese herbs or other nutrients, it is the branch of the medicine wine, but not for therapeutic purposes, it contains different efficacy ingredients, so that it has anti-fatigue, anti-aging, spleen and stomach and refreshing Brain and other health functions, erythromycin because of its strong glycation and drug-eating homologous, not only for the wine liquid to enhance the aroma, its metabolic active ingredients also have regulatory function, nourishment and other effects, is widely used in the production of red curd health wine Jiang Zhongli and so on, using red-cured mold fermented brown rice enzymes and rice, successfully developed a brown rice enzyme red rice with anti-fatigue function, through testing to obtain oxygen free radical removal rate of 12.69%; After solid-state fermented green bran and hazelnuts, the new red-curd health wine with Monacolin K content of 110.556 mg/kg is produced, which provides a new way of thinking for the comprehensive utilization of the by-products of the plateau green grass; The taste is mellow, Monacolin K content of 120 mg/L, ethanol volume score of 12.6 percent of the red crank edified health wine; Total phenol content 2 243.01 ?g /mL, total flavonoid content 928.18 ?g/mL, also contains 17 amino acids, totaling 2,481.48 mg /L; The analysis compares the antioxidant activity of bitter red curd health wine with ordinary yellow wine, and shows that the former has better ability to remove DPPH free radicals, ABTS free radicals and better than Fe3 plus reduction The above-mentioned research on the application of erythromycin in health wine, mostly from the known physiological activity products, ignoring the excavation of unknown functional substances, if the traditional methods of separation purification to study pure bacteria, while using proteomics and hemobiotics and other methods to study the metabolic properties of pure erythromycin, may find more unique functional components of erythromycin; The origin and variety of raw materials used in health wine are different, resulting in uneven quality of wine, in order to improve the quality and quality stability of health wine, the source and quality of raw materials must be strictly controlled; 4 Outlook the application of erythromycin in the brewing industry, the future can focus on the following aspects: (1) for the strengthening of bioactive substances and functional factors in wine, erythromycin compound multi-species or a variety of food congener raw materials co-fermentation, in-depth exploration of the fermentation process produced at various stages of the functional substances and their mechanism, synthesis pathways, change process and interrelations, in order to better control and use of them; A very nephrotic mycotoxin produced in the metabolic process, can induce mutation, teratogenic, carcinogenic, related to the safety of red crank products, but its related reports in the wine industry are relatively rare, should strengthen this aspect of research and monitoring, through isotope tracking to understand the process of erthromycin metabolism, and then add corresponding inhibitors or optimize fermentation process and other means to reduce or block the production of orange mycinicin; Strains of high-yielding active substances and active ingredients to improve the scientific and technological content and safety of erythromycin applied in winemaking, so that it is compatible with eco-brewery