Research Of Some Physiological Active Substance By Fermentation Of Monascus Spp.

Many researchers at home and abroad have being highly interesting in some physiological active substances such as γ-aminobutyric acid(GABA) , ergosterol , polysaccharide and so on except for Moncolins. The main purpose of this thesis is to study the fermentation technology of ergosterol and GABA by Monascus spp. and research large scale production by Monascus pilosus GM100 strain.We screened Monascus ruber GM088 and Monascus pilosus GM100 strains which had respectively higher yield of ergosterol and GABA to be the object strains for our study. The UV spectrophtometric and HPLC methods which determine the content of ergosterol in the fermentation sample of Monascus are studied. We also study the HPLC-ELSD and amio acid analyzer methods which determine the content of GABA in the fermentation sample ofmonascus are studied.The optimal conditions for liquid and solid-state fermentation of ergosterol production by Monascus ruber GM088 and GABA production by Monascus GM100 strain. Furthermore we study GABA large scale production by fermentation of Monascus pilosus GMlOO.In the optimal conditions the content of ergosterol is 3.24g/100g dry mycelium by liquid fermentation and 3.86mg/g by solid-state fermentation. The content of GABA is 38.5μg/ml in the fermentation filtrate by liquid fermentation and 330mg/kg in red koji rice by solid-state fermentation.GABA production by liquid fermentation in 100L fermentor and koji-making through ventilation of Monascus pilosus GM100 are studied.The content of GABA is 180μg/ml in the fermentation filtrate and 710μg/g in the mycelium by liquidfermentation, 390μg/g in the red koji rice by fermentation of koji-making through ventilation and 470μg/g through 48h anaerobic treatment of CO₂.