Study On Monascus Solid-state Fermentation And Antioxidant Activity Of Matrix In Wheat Bran

Aspergillus is an imperative microorganism used by the industry of fermentation and food processing. So far, more than 60 Aspergillus strains have been applied in these two industrial areas. Aspergillus has been widely used for solid-state fermentation of grains and legumes with an aim to improve the antioxidant activities of these culture mediums. Wheat bran is a functional material which contains β-glucan, phenolic compounds. Phenolic compounds, also named polyphenol, are a group of natural antioxidants. The antioxidant of Monascus fermentation may be increasely by using wheat bran as substrate.Monascus SD1, SD2, JS1, JS2, LS1, LS2, FJ1, FJ2 have been selected for strain screening for further investigation of antioxidant activity of Monascus-fermented wheat bran. The ABTS radical scavenging activity, DPPH radical scavenging activity and biomass fermented-wheat bran by the eight strains have been determined. Based on the results of the above parameters, LS2 has been selected for further investigation. HPLC analysis was adopted to estimate the amount of ferulic acid of Monaseus-fermented products. In different culture components, different temperature, we determined the change of antioxidant activity. The result showed that the optimal growth temperature was 30℃ and component was 2% peptone. The DPPH free radical-scavenging ratio and reducing activity of Y221 were 2.62 μg/mL, reducing power was 0.642, total phenolic contents was 460 μg/mL. The antioxidant activity of strain increased by fermented rice.