The Study Of Dynamic Characteristic In The Fermentation Of Monascus And Stability Of Monascus

Semen Oryzae Cum Monas is dry rice grains of pink that Monascus parasitize in the cooked rice and propgate, also called Red, Dan koji,Chi koji etc. It han been invented for over one thousand years. Mr Li Shizhen called it fine material in Bencao Gangmu. It has benn widely used in food coloring, food fermentation and Chinese medicine. But there are a lof ot of technical matter need to be resolved in the mass production and commercial process of Red kojic rice. This paper studied the optimum condition of liquid culture of FF-6202 strain and the basic condition demanded for seed liquor. The conditions of manufacture were optimized in the mass production of Red kojic rice use liquid strain cultured combined with solid pHase characteristic and the most appropriate technoligical parameters were obtained. This paper also researched the stability of Red kojic rice in different solvent under different illumination and temperature. primary research results were acqired as follows:It should at least meet the needs of the list key reqirement in the production of FF-6202 liquid spawn:the primary value of reducing sugar should more than 3.8g/100ml, reducing sugar after 48h should between 0.7g/ml and 1.8 g/ml, the time PH value fluatuate between 4.0 and 6.5 should between 10h and 24h. the color value should more than 4.0 u/g and the amount of mycelium fluatuate at 3.0-4.0 g/50ml, Only thus can meet the inoculation demand of mass production.Zymotechnics of liquid strain cultured combined with solid pHase characteristic was optimized. The best condition is 6% ground rice powder,1.5% bean pulp,0.1% NaNO3, and 0.1% MgSO4, the inoculum size is 6%, the culture time and temperature in 28 hours and 31℃. The optimum condition of solid fermentation is 6% inocuium size,30-35℃and the primary water content of rice is 35%.The effect of illumination on monascus colour is larger than the temperature. It's faster and the time is shorter. but the effect exist merely in the outside. So the most important for preservation of monascus colour is keep it out of the sun.The effect of temperature on monascus colour become larger couple with the increase of it, and the time become shorter. It was destructived when the temperature reach 100℃-120℃, the 2.5h residue rate of monascus reduced to 20-50%. Short-term influence is not evident and residue rate is between 85% and 95% after 30min. the more temperature is lower, the more color value is steady. Downstrend of color value exist in room temperature 30℃,but overall residue rate remain above 85%, which is not consistant with the existing data. So the temerature of storage is very important.The effect of different solvent,status,temperature and illumination on monascus colour is not consistant. The discipline is powder status is most stable, secondly alcohol-soluble and the water-soluble is worst.