Production Of Monascus-bacterial Cellulose By Shaking Fermentation

A new type of monascus-nata product was developed with monascus purpureus and gluconacetobacter xylinus being co-fermented under shaking condition.the result product is expected to have both the physiological function of red koji and nata, and also the color of red koji.By the single factor design, fermentation conditions for spheric nata under shaking culture were studied. The compositions of the medium was as follows: sucrose 15g/L, (NH4)2SO4 3g/L, KH2PO4 3g/L, MgSO4 0.2g/L, yeast extract 2g/L, coconut water 20%+ orange juice 20%, initial pH 5.0, 200mL of medium in a 500mL shaking-flask was inoculated with of 4% gluconacetobacter xylinus L06 liquid seed and fermented at 180 r/min, 30℃for 7 days. As a consequence, homogenous spheric nata was obtained with a yield of 2.46 g/L.The optimum medium for monascus purpureus M31 was as follows: 50 g/L glycerole, 4.5 g/L peptone, 0.5 g/L NaNO3, 0.1% FeSO4, pH5, 150mL of medium in a 500mL shaking-flask was inoculated at 210 r/min, 27℃for 12 days. High monacolin K and color value were obtained with181.72mg/L and 190.47μ/mL, respectively.By the single factor design and orthogonal design, the optimum medium for the co-fermentation of monascus-nata were as follows: glucose 40g/L, coconut water 40%, monosodium glutamate 5g/L, KH2PO40.15%, pH5.5, 200mL of medium in a 500mL shaking-flask was first inoculated with of 4% gluconacetobacter xylinus L06liquid seed then added with 6% monascus purpureus M31 liquid seed fermented, fermented at 200 r/min, 30℃for 3d then 27℃for 9d. As a consequence, monascus- nata was obtained with a yield of 1.89 g/L, and it's monacolin K content was 204.46μg/g, color value was 683.25μ/g.