Studies On Solid Fermentation By Strains Of Monascus Sp. With Lower Citrinin Content And Higher Pigments Value

In this experiment, we selected one original strain Monascus purpureus marked GX characterized by its high level of pigment production a higher pigments value. Then, the original strain was treated with UV and LiCl. With the exposure time under UV as 80s and the concentration of LiCl in the medium as 1.0‰, the optimal mutated strain of Monascus named S9 was obtained and detected by ultraviolet spectrometer, with the content of citrinin as 26mg/g and the pigments value as 892U/g in red-yeast rice as after incubated for five subsequent generation.Five experimental factors: original pH, original temperature, inoculate value, concentration of alcohol and bean-oil were selected and we took red-yeast rice pigments value as target to design our experiment by an optimization regression method. Using SPSS and DPS to analyze the experimental data, we obtain that with original pH 3.8, original temperature 6.8℃, inoculate value 13.5%, concentration of alcohol 0.5% and concentration of bean-oil 1%, the pigments value of red yeast-rice fermented was 1423 U/g by Monascus S9.At the same time, the anamorph of Exobasidium vexans, named as HX was tested as a fungal elicitor contributing to pigments production. The experimental results showed that the fermented production of HX had no stimulated affect on metabolize of pigments in Monascus S9.