Efffcts Of Mixed Fermentation On Monascus Pigments And Citrinin Synthesis

In this paper, mixed fermentation was conducted to enhance pigment and reduce citri--nin yield of Monascus. In this study, malt meal was chosen to be material of mixed ferme--ntation, Monascus M2was chosen to be pigment producing strain, Lactococcus lactis subsp. Lactis TC-1and Saccharomyces cerevisiae WY-6was chosen to be the secondary fermentation strain, respectively.Monascus strains F1, F2, F3, M1, M2,M3were separated from different samples, inc--lude Monascus strainsB1and B2which from laboratory preservation, all the Monascus strains were screened. With the pigments value as1832u/g and the citrinin as15mg/kg on solid fermentation, the pigments value as40u/mL and the citrinin as26mg/L on liquid fer--mentation, M2was selected, resultingly.Effect of Saccharomyces cerevisiae on pigment and citrinin production of M2were res--earched. Coculture of WY-6and M2can effectively promote the production of monascus pigment. Hydrophobic red pigment value of M2was916u/g on solid fermentation, when WY-6were accessed with1.6%afer M2was trained96h. Intracellular hydrophobic red pig--ment value of M2was3855u/g on liquid fermentation, when WY-6were accessed with1.6%afer M2were fermentation24h.A preliminary study of effect mechanism on liquid fe-rmentation evidenced that some heat-resistant substances of yeast’s secondary metabolites play a major role, and yeast cells also play a role.Approaches which described in this study, all has a certain extent on citrinin production.Effect of Lactococcus lactis subsp. on pigment and citrinin production of M2were res--earched. Coculture of TC-1and M2can effectively promote the production of monascus pigment. Hydrophobic red pigment value of M2was986u/g on solid fermentation, when TC-1was accessed with0.8%at the same time.Intracellular hydrophobic red pigment value of M2was4051u/g on liquid fermentation, when TC-1was accessed with0.8%afer M2was fermentation24h. A preliminary study of effect mechanism on liquid fermentation evidenced that some heat-resistant substances of Lactobacillust’s metabolites play a major role, and Lactobacillus cells also a role. Approaches all described in this study has a certain extent on citrinin production.A preliminary study that pigment and citrinin production from Monascus, Lactococcus lactis subsp. and Saccharomyces cerevisiae mixed fermentation was conducted.