Influences Of The Contral Conditions Of Monascus Fermentation And Improvement Of The Material

Monascus pigmengt is a kind of natural mixed stainer, which is widely used in production procedure of all kinds of food. Its safety and functionality is widely accepted in the industry. In this thesis, Monascus pigmengt is produced via the solid state fermentation of Monascus purpureus, the content of Monascus pigmengt is improved via the optimization of the procedure and improvement of the material, finally several conclusions are gotten through modeling the solid state fermentation dynamics of Monascus purpureus using the Artificial Neural Network model.This study paper includes the following contents:1. Studied on the effect of different kinds of rice used in the solid state fermentation by Monascus purpureus. Six kinds of rice, including the japonica rice,the non-glutinous rice, the glutinous rice, are compared in the same fermentation condition. And the results show that the descending order of the content of Monascus pigmengt the japonica rice,the non-glutinous rice, the glutinous rice, and the Monascus pigments color is as high as 1534U/g when the japonica rice is used.2. Using single factor method in optimizing the condition of the seed liquid fermentation of Monascus purpureus were studied. The experiment results show that the amounts of spore and Monascus purpureu are relative high。The optimum conditions of seed liquid fermentation were 6% inoculation, pH 5-6,140 r/min stirring,29-31℃temperature 34-36h cultivating。3. Based on the primary studies on the solid fermentation by Monascus purpureus with rice, the fermentation techniques of Monascus pigments were optimized by quadratic regression orthogonal rotary tests. The quadratic orthogonal regression model is of Monascus pigments color value (Y)to five factors of temperature(X1), moisture content(X2), inoculation(X3), concentration of alcohol(X4)and time(X5) established as: Y=1542.3472-134.5833X,-94.4167X3-148.66667X5-83.2708X1X1+137.8542X2X2+89.9 792X4X4-171.6458X5X5-140.6250X3X5, It was concluded from the the optimal extraction that when temperature, moisture content, inoculation, concentration of alcohol and time are 31℃,42%,12%,0.7% and 8d respectively, the Monascus pigments color value (Y)is the maximal 1588 U/g and consistent with the confirmatory experiment result.4. The fermentation dynamics model for the solid state fermentation of Monascus purpureus is built based on the BP Neural Network model, which includes biomass, glucose consumption, and content of Monascus pigmengt. The number of nodes in the hidden layer is optimized using the MSE, which are 14,8 and 5. And the test of predicted values shows that the model can well simulate the simulation of biomass, and content of Monascus pigmengt. The simulated result of the models shows that the glucose is fast consumed, and the Monascus purpureus also grows fast in the first 48h during the fermentation; from 48h to 126h, it is in the log phase, the biomass grows as much as 10 times, while the glucose is quickly consumed; after 126 hours, it becomes the stable phase; at the time point of 144h, the content of Monascus pigmengt gets its highest value 1577U/g, which is improved very well compared with the experiment results without optimization.5. Effect of different irradiation on the quality of rice and red rice were studied. The experiment results show that the content of Monascus pigmengt in the red rice after radiation treatment changes a little, but without pronounced tendency. The contents of protein, fat, water do not show pronounced statistical tendency, while the content of starch decreases markedly,and the content of starch correlated significantly with Monascus pigmengt.As the irradiation dose grows, the content of amylase in the rice and the gel consistency decrease markedly, and the pasting temperature increases markedly..6. Studied on the effect of ageing treatment on the quality of red rice. The results show that the Monascus pigments color values of japonica rice and a kind of non-glutinous rice increase markedly, while the quality of another kind of non-glutinous rice does not show pronounced tendency. The measurement of the quality of these rice shows that the content of protein does not show pronounced tendency, the content of starch and fat decrease, the content of fatty acid increases. Further studies show that for all the four kinds of treated rice, the hardness increase, while the adhesiveness decrease.