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CN108719991A - A method for preparing red rice containing Bacillus natto from bean dregs and bean curd yellow serofluid - Google Patents

A method for preparing red rice containing Bacillus natto from bean dregs and bean curd yellow serofluid Download PDF

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CN108719991A
CN108719991A CN201810580212.XA CN201810580212A CN108719991A CN 108719991 A CN108719991 A CN 108719991A CN 201810580212 A CN201810580212 A CN 201810580212A CN 108719991 A CN108719991 A CN 108719991A
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red yeast
yeast rice
bacillus natto
bean
bean curd
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CN108719991B (en
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郝宁
沈杨婷
冯宇静
郭格格
李涛
刘兆星
欧阳平凯
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Nanjing Tech University
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Abstract

The invention discloses a method for preparing red yeast rice containing bacillus natto by utilizing bean dregs and bean curd yellow serofluid, which comprises the steps of inoculating the red yeast rice into a red yeast rice liquid culture medium for strain propagation, and culturing at 30-33 ℃ for 50-92 hours to serve as a red yeast rice liquid seed; inoculating bacillus natto into a natto liquid culture medium for strain propagation, and culturing at the temperature of 30-35 ℃ for 10-60 h to serve as bacillus natto liquid seeds; inoculating liquid red rice seed into solid culture medium, fermenting, culturing at 30-33 deg.C for 4-6 days, culturing at 18-25 deg.C for 10-20 days, and inactivating; inoculating the bacillus natto liquid seeds into the inactivated solid culture medium for secondary fermentation, and drying after the fermentation to obtain the red yeast containing the bacillus natto; the red yeast liquid culture medium, the natto liquid culture medium and the solid culture medium are all added with bean dregs and bean curd yellow serofluid. Compared with the traditional red yeast liquid culture and natto bacteria liquid culture, the culture medium added with the bean curd yellow serofluid and the bean dregs can effectively promote the yield of lovastatin and the enzyme activity of nattokinase.

Description

A method of preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water
Technical field
The present invention relates to healthy food manufacturing fields, are contained using bean dregs and bean curd yellow pulp water preparation more particularly to a kind of The method of the red yeast rice of Bacillus natto.
Background technology
Bean dregs are the byproducts of production of bean curd or soya-bean milk, soymilk, are rich in dietary fiber and protein, have higher nutrition Value and healthcare function.It was verified that edible bean dregs can reduce blood cholesterol level, diabetes patient is reduced to insulin Consumption, have hypoglycemic, reducing blood lipid, weight-reducing, it is anti-treat constipation and other effects, exploitation prospect is wide.Lkg bean curd is often produced, about Generate 1.2kg fresh bean dregs.It is assumed that China about generates 2.8x10 every year9Kg bean dregs.Currently, exploitation of the China about bean dregs Using in addition to part is as the feed of domestic animal, the fermentation substrate of biological products, it is used to prepare except dietary fiber on a small quantity, it is most of Bean dregs are all used as offal treatment, and therefore, it is necessary to do further to probe into the comprehensive utilization of bean dregs.
Bean curd yellow pulp water is the Main By product in soybean curd production process, and organic matter is abundant, is suitble to the growth of microorganism.Its In main nitrogen containing component be protein, free amino acid, free ammonia radical ion etc., wherein also containing crude fat, metal ion And the ingredients such as inorganic salts.Currently, many food enterprises are often directly arranged bean curd yellow pulp water as waste when producing bean curd Go out, this not only wastes resource, but also causes serious pollution to aquatic environment.Therefore, using bean curd yellow pulp water as one kind The resource of fermentation industry realizes " turning waste into wealth ", and tool is had very important significance.
Monascus（Monascus spp.）The secondary metabolite monascorubin of generation has stability high, heat-resisting, fast light And to protein coloring it is fabulous the features such as, it is widely used in vinegar processed, alcoholic, soy sauce, beverage, fermented bean curd, sausage, meat system In the food such as product, preserved fruit, it can be additionally used in medicine and cosmetics etc. in addition.Being widely used for global natural pigment is general, according to The market scale of the global natural pigment of estimation is about 2.5 hundred million dollars.It has been reached in the share for accounting for food coloring of Japanese natural pigment To 90% or more, average annual output is about 650 tons.Producing larger producer in China red koji has family more than 10, total output to reach 5000 tons.
The Nattokinase contained in natto have efficient thrombus dissolving effect, it not only can direct fibrin degradation, and And also stimulation cell discharges tissue-type plasminogen activator, contributes to thrombus further to degrade, and Half-life in vivo is longer, it is secondary Act on it is low, it is of low cost, become the research hotspot in integration of drinking and medicinal herbs field in recent years.
The study found that containing Lovastatin, ergosterol, Nattokinase isoreactivity object in the red yeast rice containing Bacillus natto Matter, having to human body reduces the excellent efficacies such as cholesterol, reducing blood lipid, anti-aging, attenuation.Currently, main containing Bacillus natto red yeast rice Applied in the health food for reducing blood fat, the preparation method of existing product mainly simply mixes red yeast rice and natto It is made, carbon source and the raw material of nitrogen source are provided in culture medium mainly has glucose and peptone etc., this production method not only to train It is higher to support base cost, and the blood fat reducing function of product is limited, be unfavorable for mass producing and apply.Monascus can be by certainly The cellulase and protease hydrolytic bean dregs and bean curd yellow pulp water of body are utilized, if utilizing the hair containing agricultural and sideline product ingredient Refuse reclamation not only may be implemented in ferment culture medium, effectively reduces fermentation costs, has both economy and application value.
Invention content
The purpose of the present invention is to provide a kind of sides preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water Method prepares Monascus and the liquid culture medium containing bean curd yellow pulp water and bean dregs of Bacillus natto respectively, then each after sterilization treatment From spreading cultivation for progress liquid strain.After the sterilized processing of solid medium, inoculation red yeast rice liquid bacterium is fermented, using going out Inoculation natto liquid bacterium carries out secondary fermentation after processing living, is finally dried and obtains the red yeast rice containing Bacillus natto.
The present invention prepares fermentation medium using bean dregs and bean curd yellow pulp water, can not only reduce production cost, Er Qieke Efficiently to provide carbon source and nitrogen source for the red yeast rice containing Bacillus natto.Pass through medium culture red yeast rice and natto containing agricultural and sideline product While bacterium, not only obtain the nutritional ingredient of monascus, Bacillus natto also can be simultaneously be supplemented in food other nutritional benefits at Point.
The technical solution adopted by the present invention is：
A method of the red yeast rice containing Bacillus natto being prepared using bean dregs and bean curd yellow pulp water, is included the following steps：
1）Red yeast rice is inoculated into progress strain in red yeast rice liquid culture medium to spread cultivation, red yeast rice is used as after 50 ~ 92h is cultivated at 30-33 DEG C Liquid kind；
2）Bacillus natto is inoculated into progress strain in natto liquid culture medium to spread cultivation, is used as and receives after 10 ~ 60h of culture at 30-35 DEG C Beans bacterium solution state kind；
3）By step 1）The red yeast rice liquid kind of preparation, which is inoculated into solid medium, ferments, and is cultivated 4-6 days at 30-33 DEG C, Then it is transferred at 18-25 DEG C and cultivates 10-20 days, inactivation treatment；
4）By step 2）The Bacillus natto liquid kind of preparation is inoculated into step 3）It is carried out in solid medium after inactivation treatment secondary It ferments, the red yeast rice containing Bacillus natto is obtained through being dried after fermentation ends；The red yeast rice liquid culture medium, natto liquid culture Bean dregs and bean curd yellow pulp water are added in base and solid medium.
The red yeast rice liquid culture medium is：Bean dregs 1-2%（w/v）, KH2PO4 0.3-0.9%（w/v）, CaCl2 0.0005~ 0.002%（w/v）, surplus is bean curd yellow pulp water, and pH value is 3 ~ 5；
Further preferably：Bean dregs 1.5%（w/v）, KH2PO4 0.7%（w/v）, CaCl2 0.001%（w/v）, surplus is that bean curd is yellow Pulp-water, pH value 3.5.
The natto liquid culture medium is：Bean dregs 1% ~ 2%（w/v）, KH2PO4 0.5%~1%（w/v）, CaCl2 0.001% （w/v）, surplus is bean curd yellow pulp water, and pH value is 6.5 ~ 7.5.
The solid medium is using soybean as solid state substrate, and it is 30-50% that nutrient solution, which is added, and adjusts its water content.
Step 4）Described in secondary fermentation condition be：Inoculum concentration 10-20%（v/w）, cultivate 3-5 days at 30-35 DEG C.
Step 4）Middle be dried uses vacuum freezedrying, and temperature is no more than 35 DEG C.
Bacillus natto quantity in the red yeast rice containing Bacillus natto in terms of dry weight is 5 × 107A/gram or more, natto Kinases enzyme activity >=1500U, Monacolin K >=3.0mg/g.
The inoculation Monascus ferments：Inoculum concentration 10-20%（v/w）, cultivate 4-6 days at 30-33 DEG C, be then transferred to 18- It is cultivated 10-20 days at 25 DEG C；Inoculation Bacillus natto carries out secondary fermentation：Inoculum concentration 10-20%（v/w）, 3-5 is cultivated at 30-35 DEG C It.
The Monascus strain be currently used Monascus, such as purple Monascus (Monasucs purpureus )BNCC 189220。
The Bacillus natto strain be can ferment obtain natto bacterial strain, such as withered grass bud bacillus (Bacillus subtilis), number CGMCCNo.13932 comes from China General Microbiological Culture Collection Center.
The present invention first spreads cultivation Monascus by liquid strain, obtains red yeast rice liquid strain, can both obtain foot in this way Enough red yeast rice strains are conducive to shorten fermentation time, and can keep the skin wet to solid medium.In the liquid culture medium Including bean curd yellow pulp water and bean dregs, the cellulase in Monascus can hydrolyze crude fibre and insoluble diet fibre in bean dregs Dimension generates glucose and is utilized again for red yeast rice；It is red in bean curd yellow pulp water other than free amino acid and ammonia radical ion provide nitrogen source Protease in aspergillus can also hydrolyze the protein component in bean curd yellow pulp water and bean dregs, and the amino acid generated after hydrolysis is same It is utilized again for red yeast rice.In addition, the culture medium added with bean curd yellow pulp water and bean dregs effectively facilitates red yeast rice after red yeast rice hydrolysis Bacterium polyketide metabolic pathway generates the secondary metabolites such as monascorubin.
The Bacillus natto strain is the Bacillus natto liquid strain obtained after liquid strain spreads cultivation.It can both obtain in this way Enough to Bacillus natto strain, be conducive to shorten fermentation time, and can keep the skin wet to solid medium.The liquid training Support various carbon sources, nitrogen source, micro-element and the trace element that base includes Bacillus natto growth.Especially starched in bean dregs and bean curd Huang Water effectively improves the thalline accumulation of Bacillus natto as nitrogen source and carbon source.
The temperature being dried after the secondary fermentation is at 35 DEG C or less.It is preferred that vacuum freezedrying, in this way may be used To ensure the survival of Bacillus natto.The vacuum freezedrying uses freeze drier generally in the art, temperature control Between -80 to -10 DEG C, vacuum degree control is between 1.5 to 20 pas.
In the present invention, Monascus can be carried out by itself cellulase and protease hydrolytic bean dregs and bean curd yellow pulp water It utilizes.
The present invention contains the red yeast rice of Bacillus natto with a kind of medium culture with agricultural and sideline product ingredient, is wherein removed in bean dregs Total reducing sugar and reduced sugar are provided outside carbon source, and the cellulase in Monascus can hydrolyze crude fibre and insoluble diet in bean dregs Fiber generates glucose and is utilized again for monascus；In addition to free amino acid and ammonia radical ion provide nitrogen source in bean curd yellow pulp water Outside, the protease in Monascus can also hydrolyze the protein component in bean curd yellow pulp water and bean dregs, the amino generated after hydrolysis Acid equally utilizes for monascus again.More carbon sources and nitrogen source not only can be provided for the red yeast rice containing Bacillus natto, and And production cost can be reduced, promote the economic value and the value of environmental protection of agricultural and sideline product.
The present invention's another advantage is that the glucose that cellulose hydrolyzation generates easily forms second during glycometabolism Acyl coenzyme A, and product one of of the glutamic acid as protease hydrolytic, can generate malcryscoa in amino acid metabolism approach A, the accumulation of both coenzyme can effectively facilitate Monascus polyketide metabolic pathway and generate the secondary metabolites such as monascorubin.
In bean dregs other than total reducing sugar and reduced sugar provide carbon source, the cellulase in Monascus can hydrolyze thick in bean dregs Fiber and insoluble diedairy fiber generate glucose and are utilized again for monascus；In bean curd yellow pulp water in addition to free amino acid and Ammonia radical ion is provided outside nitrogen source, and the protease in Monascus can also hydrolyze the protein component in bean curd yellow pulp water and bean dregs, The amino acid generated after hydrolysis equally utilizes for monascus again.The glucose that cellulose hydrolyzation generates is in glycometabolism process In easily form acetyl coenzyme A, and product one of of the glutamic acid as protease hydrolytic can generate in amino acid metabolism approach Malonyl coenzyme A, the accumulation of both coenzyme can effectively facilitate Monascus polyketide metabolic pathway and generate monascorubin grade Grade metabolite.Cost of material can be not only reduced as culture medium using bean dregs and bean curd yellow pulp water, but also can be promoted and be contained There is the red yeast rice yield of Bacillus natto, enhances health care of food effect.
Advantageous effect：Compared with traditional red yeast rice liquid culture and Bacillus natto liquid culture, the present invention adds bean curd yellow pulp water The yield and Nattokinase enzyme activity of Lovastatin can be effectively facilitated with the culture medium of bean dregs.With two kinds of bean dregs and bean curd yellow pulp water Agricultural and sideline product is respectively as carbon source and nitrogen source ingredient, while Monascus can also pass through the cellulase and protease hydrolytic of itself Bean dregs and bean curd yellow pulp water are utilized, and cost of material can be not only reduced, but also can promote the red yeast rice production containing Bacillus natto Amount enhances health care of food effect.
Specific implementation mode
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field The every other embodiment that personnel are obtained, shall fall within the protection scope of the present invention.
Monascus strain be purple Monascus BNCC189220 (Monasucs purpureus BNCC189220), it is purchased from Biology is received in north;
Bacillus natto strain be withered grass bud bacillus (Bacillus subtilis) gs-11061, number CGMCCNo.13932, in State's General Microbiological Culture collection preservation
Embodiment 1
Purple Monascus BNCC189220（Monasucs purpureus BNCC189220）Liquid culture：
Liquid culture medium forms：Bean dregs 4.5%（w/v）, KH2PO4 0.7%（w/v）, CaCl2 0.001%（w/v）, surplus is bean curd Yellow serofluid, pH value 3.5；
Minimal medium is set as a control group simultaneously, constituent is：Glucose 4.5%（w/v）, soy peptone 8%（w/ v）, KH2PO4 0.7%（w/v）, CaCl2 0.001%（w/v）, surplus is distilled water, is then based respectively on two kinds of liquid cultures After at sterilizing at 115 DEG C 15 minutes, to be cooled to 35 DEG C, it is inoculated with red yeast rice spore suspension 15mL, then in 32 DEG C and 180r/min Red yeast rice liquid kind is used as after lower culture 72h.
After cultivating 72h, the Monascus anka Nakazawa et sato filament of control group（It is denoted as No. 2）Biomass reach 6.97g/ml, and be added to beans The Monascus anka Nakazawa et sato filament of slag and bean curd yellow pulp water（It is denoted as No. 1）Biomass can reach 10.63g/ml, biomass increases 52.5%。
Embodiment 2
Withered grass bud bacillus (Bacillus subtilis) liquid culture：
Liquid culture medium forms：Bean dregs 2%（w/v）, KH2PO4 0.7%（w/v）, CaCl2 0.001%（w/v）, surplus is that bean curd is yellow Pulp-water, pH value are 6.5 ~ 7.5.
Minimal medium is set as a control group simultaneously, constituent is：Glucose 2%（w/v）, soy peptone 10% （w/v）, KH2PO4 0.7%（w/v）, CaCl2 0.001%（w/v）, surplus is distilled water, and pH value is 6.5 ~ 7.5.500mL triangular flasks Loading amount is 200mL, and then two kinds of liquid culture mediums sterilize 20 minutes at 121 DEG C respectively, to be cooled to 40 DEG C after, with connecing Kind ring is inoculated with 3 ring of bacillus subtilis kind for having cultivated 20h from nutrient agar, is then cultivated under 35 DEG C and 170r/min As the Bacillus natto liquid kind of secondary fermentation after 20h.
After cultivating 20h, the Bacillus natto of control group（It is denoted as No. 4）Liquid bacterium solution OD reach 17.28, and add bean curd water and The Bacillus natto of bean dregs（It is denoted as No. 3）What liquid bacterium solution OD can reach 32.19, OD increases 86.3%.
Embodiment 3
Solid state fermentation culture：
The soya bean 500g for weighing coarse crushing is immersed in 1000g nutrient solutions (15g/L containing bean dregs, surplus are bean curd yellow pulp water) suction 4 hour of water, 1 hour is drained after taking-up, then solid medium is fitted into 500mL vials, be 180g per bottled amount, Then after at sterilizing at 121 DEG C 40 minutes, to be cooled to 35 DEG C, every bottle of inoculation is added to the red yeast rice of bean dregs and bean curd yellow pulp water Liquid kind 40mL after shaking up, is placed at 32 DEG C and cultivates 6 days, be then transferred to after being cultivated 20 days at 25 DEG C, then inactivate 8 at 121 DEG C Minute, after taking-up is cooled at 35 DEG C, the Bacillus natto liquid kind 15m1 of every bottle of addition bean curd water and bean dregs is placed in 32 DEG C and issues 72 hours of ferment culture.After fermentation, vacuum freezedrying handles to obtain the monascus product containing Bacillus natto.
After measured, Nattokinase enzyme activity is 6400 IU/ml, and Monacolin K contents are 16.08mg/g.
Embodiment 4
Solid state fermentation culture：
The soya bean 500g for weighing coarse crushing is immersed in 1000g nutrient solutions (15g/L containing bean dregs, surplus are bean curd yellow pulp water) suction 4 hour of water, 1 hour is drained after taking-up, then solid medium is fitted into 500mL vials, be 180g per bottled amount, Then after at sterilizing at 121 DEG C 40 minutes, to be cooled to 35 DEG C, every bottle of inoculation is added to the red yeast rice of bean dregs and bean curd yellow pulp water Liquid kind 40mL after shaking up, is placed at 32 DEG C and cultivates 6 days, be then transferred to after being cultivated 20 days at 25 DEG C, then inactivate 8 at 121 DEG C Minute, after taking-up is cooled at 35 DEG C, the Bacillus natto liquid kind 15m1 of every bottle of addition control group is placed in fermented and cultured at 32 DEG C 72 hours.After fermentation, vacuum freezedrying handles to obtain the monascus product containing Bacillus natto.
After measured, Nattokinase enzyme activity is 5800 IU/ml, and Monacolin K contents are 12.17mg/g.
Embodiment 5
Solid state fermentation culture：
The soya bean 500g for weighing coarse crushing is immersed in 1000g nutrient solutions (15g/L containing bean dregs, surplus are bean curd yellow pulp water) suction 4 hour of water, 1 hour is drained after taking-up, then solid medium is fitted into 500mL vials, be 180g per bottled amount, Then after at sterilizing at 121 DEG C 40 minutes, to be cooled to 35 DEG C, the red yeast rice liquid kind 40mL of every bottle of inoculation addition control group, After shaking up, it is placed at 32 DEG C and cultivates 6 days, be then transferred to after being cultivated 20 days at 25 DEG C, then inactivated 8 minutes at 121 DEG C, taking-up waits for After being cooled at 35 DEG C, the Bacillus natto liquid kind 15m1 of every bottle of addition bean curd water and bean dregs is placed in fermented and cultured 72 at 32 DEG C Hour.After fermentation, vacuum freezedrying handles to obtain the monascus product containing Bacillus natto.
After measured, Nattokinase enzyme activity is 5020 IU/ml, and Monacolin K contents are 10.26 mg/g.
Embodiment 6
Solid state fermentation culture：
The soya bean 500g for weighing coarse crushing is immersed in 1000g nutrient solutions (15g/L containing bean dregs, surplus are bean curd yellow pulp water) suction 4 hour of water, 1 hour is drained after taking-up, then solid medium is fitted into 500mL vials, be 180g per bottled amount, Then after at sterilizing at 121 DEG C 40 minutes, to be cooled to 35 DEG C, the red yeast rice liquid kind 40mL of every bottle of inoculation addition control group, After shaking up, it is placed at 32 DEG C and cultivates 6 days, be then transferred to after being cultivated 20 days at 25 DEG C, then inactivated 8 minutes at 121 DEG C, taking-up waits for After being cooled at 35 DEG C, the Bacillus natto liquid kind 15m1 of every bottle of addition control group is placed in 72 hours of fermented and cultured at 32 DEG C.Hair After ferment, vacuum freezedrying handles to obtain the monascus product containing Bacillus natto.
After measured, Nattokinase enzyme activity is 3600 IU/ml, and Monacolin K contents are 6.03 mg/g.

Claims (9)

1. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water, which is characterized in that including as follows Step：
1）Red yeast rice is inoculated into progress strain in red yeast rice liquid culture medium to spread cultivation, red yeast rice is used as after 50 ~ 92 h are cultivated at 30-33 DEG C Liquid kind；
2）Bacillus natto is inoculated into progress strain in natto liquid culture medium to spread cultivation, is used as and receives after 10 ~ 60 h of culture at 30-35 DEG C Beans bacterium solution state kind；
3）By step 1）The red yeast rice liquid kind of preparation, which is inoculated into solid medium, ferments, and is cultivated 4-6 days at 30-33 DEG C, Then it is transferred at 18-25 DEG C and cultivates 10-20 days, inactivation treatment；
4）By step 2）The Bacillus natto liquid kind of preparation is inoculated into step 3）It is carried out in solid medium after inactivation treatment secondary It ferments, the red yeast rice containing Bacillus natto is obtained through being dried after fermentation ends；The red yeast rice liquid culture medium, natto liquid culture Bean dregs and bean curd yellow pulp water are added in base and solid medium.
2. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, the red yeast rice liquid culture medium is：Bean dregs 1-2%（w/v）, KH2PO4 0.3-0.9%（w/v）, CaCl2 0.0005~0.002%（w/v）, surplus is bean curd yellow pulp water, and pH value is 3 ~ 5.
3. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, the natto liquid culture medium is：Bean dregs 1% ~ 2%（w/v）, KH2PO4 0.5%~1%（w/v）, CaCl2 0.0005~0.002%（w/v）, surplus is bean curd yellow pulp water, and pH value is 6.5 ~ 7.5.
4. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, it is 30-50% that the solid medium, which using soybean as solid state substrate, is added nutrient solution to adjust its water content,.
5. the method for utilizing bean dregs and bean curd yellow pulp water to prepare the red yeast rice containing Bacillus natto according to claim 1, feature Be, the Monascus strain be purple Monascus BNCC189220 (Monasucs purpureus BNCC189220)。
6. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, the Bacillus natto strain be withered grass bud bacillus (Bacillus subtilis) gs-11061。
7. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, step 4）Described in secondary fermentation condition be：Inoculum concentration 10-20%（v/w）, cultivate 3-5 days at 30-35 DEG C.
8. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, step 4）Middle be dried uses vacuum freezedrying, and temperature is no more than 35 DEG C.
9. a kind of method preparing the red yeast rice containing Bacillus natto using bean dregs and bean curd yellow pulp water according to claim 1, It is characterized in that, the Bacillus natto quantity in the red yeast rice containing Bacillus natto in terms of dry weight is 5 × 107A/gram or more, it receives Beans kinases enzyme activity >=1500U, Monacolin K >=3.0mg/g.
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