Research Monascus On Solid-State Fermentation And Analysis Of Mycelia Morphology

It were discussed that the humidity ,moisture content and temperature affected the product of Monacolin K and pigment in the process of solid-state fermentation and interface simulation culture in the article. With computer aid the morphological analysis of Monascus was studied and described quantitatively the life of Monascus in different phased.Contrasting to the submerged fermentation(SMF), the product of Monacolin K on SSF is over 10 times that of Solid-state fermentation(SSF). On the Monascus solid-state fermentation, 50% of initial moisture content is optimum. Temperature affected Monascus on its growth and product of Monacolin K respectively. The growth of mycelia at 32 C is better than that of at 25 C. The results showed that Monacolin K was distinctly improved by means of changing temperature from 32 C to 25 C on the 9 th day .Simplifying the culture of Monascus in order to research SSF feasibly, the simulated system of gas-solid interface was proposed. The characteristics of the Monascus growth and the product of Monacolin K on the SMF was consistent with that of on the SSF. Kinetic model was derived on the basis of growth different phages. The model of mycelia growth was: (1) accelerating period:The colony area, the phenetic volume and the texture entropy parameters were defined depending on the fractal theory. The colony image analysis system was build. The mycelia morphology in the process of fermentation was analysed.The morphology and color of lawn are the symbols of mycelia activity, and relate with the product. In the accelerating period colony area reflect the mycelia activity , the phenetic volume(V) was defined to reflect the activity in the decelerating period and fading period. Depending on the change of morphology the model of mycelia morphology was established: (1) accelerating period: s= (2) decelerating period: V=2 (3) fading period: V Based on the fact that the activity reflect the growth of mycelia growth in accelerating period and reflect the product of secondary metabolism in the decelerating period and fading period, the yield was determined by the mycelia activity and mycelia growth velocity, so product model was proposed :...