Monascus-nata Complex Production By Liquid-Solid State Fermentation

The Monascus-nata complex combines the functions of cholesterol-lowering monacolin k and bacterial dietaryfiber.Study on the different ways of producing Monascus-nata by using the monascus M31 to ferment on nata de coco, know how to optimize the fermentation substrate and using the liquid-solid fermentation way to improve the Monacolin k content of Monascus-nata.1.The liquid-solid fermentation way is better than sole liquid-state or solid-state fermentation way,which in possession of the advantages on the content of Monacolin K,the fermentation time and the latter disposal of the product.2.The optimum fermentation conditions were as follows:8% glucose,4% rice powder,0.5% corn powder,1.0% ammonium phosphate,0.1% KH2P04,0.15% MgS04.7H20 and 3%(v/v)yeast lysate,pH5.5, 150rpm shaking table ;At the later stage,used the sterile water which dissolved 0.05% MgS04.7H2O,0.25% KH2P04 and 1.50%(v/v)yeast lysate to sprinkle the Monascus-nata and stirred them twice a day,one in the morning and one in the night.3.The time to transform the liquid-solid fermentation way to the solid-state fermentation way was at the seventh day,and the total fermentation time was 13 days.4.During the fermentation period,the temperature was 30℃from 1-10 days,and 25℃from 11-13 days.5.Using the liquid-solid fermentation way and under such conditions,the Monacolin K content of Monascus-nata was 516.28μg/g,and colorvalue is 226.31μ/g.Such Monascus-nata have bright color and integrated figure,which can be used as the fine foodstuff material not have to be washed.