Developing A Rice Wine With High Content Of Monacolin K

Monacolin K is produced by Monascus sp. the drug with the effects of lower hemolipid and cholesterol concentration, and Various strains of Monascus sp. were screened from red rice samples, preserved beancurds and red cojic, then one with high-yield Monacolin K was obtained. Utilizing this strain, rice wine with Monacolin K was developed through preparing wheat cojic and fermenting rices. Furthermore compositions and safety of the production were researched. The results were as flowering:1 .Screening and identifying the high-yield-Monacolin K strainVarious strains of Monascus sp. were screened from red rices, preserved beancurds and red cojic, then detected the content of Monacolin K, citrinin and activity units of glucoamylase. M-3 strain was obtained with high-yield Monacolin K ,high activity units of glucoamylase and lower-content of citrinin. While this strain was belonged to Eumycophyta, Asomycetes, Eurotiaceae, Eurrotiales, Eurotiaceae, Monascus sp. according the experiments and compared with the indexes in Handbook of Fungi Identification.2.Preparing the v/heat cojic and fermenting testsThe effects of content of water in the wheat medium, inoculum concentration of spores and the time of cojic culture on the content of Monacolin K and activity units of glucoamylase were researched. The optimum condition for preparation wheat cojic were 50% water in the medium, 0.6% spore concentration and cultured for 12 days. Furthermore, the wheat cojic was prepared in large scale.Based on the primary composition for fermenting rice wine, the orthogonal experiment was designed with the three factors of the amount of wheat cojic, additive amount of Suzhou koji and inoclum volume of yeast culture. According the content of Monacolin K and alcohol, the optimum conditions for rice wine fermentation were developed: lOOg sticky rice, 2.5g Suzhou koji, 12.5g wheat cojic, 130ml water. Then the condition was vertified in large scale for 100kg sticky rice and obtained the same rice wine production with 0.080mg/ml Monacolin K, 26.1g/L total sugar (according of glucose), 5.1g/L total acid (according of lactic acid), 15.6%(V/V) alcohol through the fermentation and post-fermentation.3. Compositions and safety of the rice wine productionThe compositions of rice wine had 26.1g/L total sugar (according of glucose), 15.6%(V/V) alcohol, 5.1g/L total acid (according of lactic acid), 0.080mg/ml Monacolin K, pH value 4.1, 0.58g/L amino nitrogen and all necessary amino acids.About the safety of the production, LD50 through acute toxicity by oral manner was over 500ml/kg body weight for the mice. And the results showed negative in micronuclei test of bone marrow cell and Ames test. So the production was belonged to not acute toxicity and not mutagenicity. Indicated the product was safety to use.