Fermentation Of Functional Monascus To Enhance The Productivity Of Monacolin K

Red mold rice has been used for more than one thousand years and it has beenwidely used for coloring food, making wine, soybean fermentation, Chinese medicineand so on since ancient time. From the1970s, we have a better understanding of themechanism of red mold rice with the further research of the production, theapplication, the properties, and the physiological functions of the Monascusfermentation products. Here, in order to effectively detect the the total cholesterol-lowering component Monacolin K that can be produced during fermentation processof Monascus, to optimize the condition to enhance the productivity of Monacolin Kand to make quality control on the industrial fermentation, we carried out thefollowing studies:(1) we established an effective method of HPLC detection for the totalMonacolin K. Monacolin K has two different forms in monascus pigment production,Monacolin K acid type and Monacolin K lactone type. When treated Monacolin Klactone type standards solution with0.2mol/L NaOH solution, we could obtainMonacolin K acid type standard solution. We use HPLC method to detect MonacolinK lactone type standard solution, Monacolin K acid type control solution and thesample solution, respectively.By comparying the retention time and peak area of thesample solution with that of the standard solution and control solution, wequalitatively and quantitatively analyze the sample solution respectively, thereforeobtaining the total amount of Monacolin K.(2) we used single-factor experiments to screen the optimal single factors ofsolid-state fermentation of Monacolin K, designed Plackett-Burman experiment tofilter out the significant factors of single factors, and used response surface method toobtain the optimum combination of the significant factors. The results showed that theoptimal medium consisted of45.79%initial water content,10.19%inoculum volume,4.76cm medium thickness,4%glucose as carbon source,2%peptone as nitrogensource, and the initial pH was6. Monascus was cultured for18days at28℃. In thiscondition, the yield of Monacolin K was16.34mg/g, increasing by32%comparedto the basal medium.(3) By analyzing the key processes that affect the quality of the targetmetabolites Monacolin K during the solid-state fermentation of functional Monascusin the workshop, we identified the critical control points that have an impact on thequality of Monacolin K, and targetedly maked prevention and control measures. We determined key quality control points and maked measures to prevent and control inthe solid fermentation of functional Monascus.