Buckwheat Solid-State Fermentation By Monascus And Analising And Determination Of The Products

In this paper,the growth,the fermentation conditions,the production of monacolin K and so on were studied;and the monacolin K ,the citrinin and the flavone was detected and analised.The fermentation conditions were preliminarily determined as followsrthe buckwheat was cleaned,then was dipped in the water(pH=2,lactic acid) for 0.5h,and was placed in the plates(20g/plate),and 30 C,86%(humidity) culvated for 9 days and decreased to 25 C up to 13 days.Contamination existed in the course of Monascus solid-state fermentation.The main sourses of contamination were analysed,that was the uncleanness of the raw material and surroundings.The buckwheat dipped in the water(pH=2,lactic acid) could reduce the contamination of bacteria,at the same time keeping the cleanness of the surroundings could reduce contamination of mold as less as possible . The HPLC charts from diffetent sourses was analysed.The content of the flavone was detected and the differences of the contents of the flavone was analysed.The flavone was less losed in the fermentation.The antioxidative property of the buckwheat extraction was better than that of the rice extraction;and after the fermentation,the antioxidative property was incresed.