High esters producing strain of Monascus purpureus and its application in production of ester flavor Monascus fermented cheese

US11712042B2 · kind B2 · utility

Assignee

• BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY · CN

Inventors

• Bei Wang · Hastings-on-Hudson, US
• Zhijie Yang · Beijing, CN
• Jing Wang · Beijing, CN
• Jinhua Zhang · Nanhu, CN
• Ye Liu · Foster City, US
• Zhennai Yang · Beijing, CN
• Duoxia Xu · Beijing, CN

Key dates

• Filing date: Jan 19, 2021
• Grant date: Aug 1, 2023
• Expiry date: May 31, 2041

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12R2001/645
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The invention discloses a strain of Monascus purpureus with high esters producing activity and the application in the production of ester flavored Monascus cheese. The strain was deposited in China General Microbiological Culture Collection Center (CGMCC) on Oct. 17, 2019, with the preservation number of CGMCC 18589. The strain can make the cheese flavor having less pungent, and richer, significantly improve the odor quality of cheese, thus more in line with the taste of Chinese people. Moreover, some secondary metabolites responsible for health benefits including hypolipidemia, antihypertensive, antioxidant, and antihyperglycemic effects and prevention of obesity and diabetes development have been recognized in Monascus-fermented cheese.