Studies On The Solid-State Fermented Red Ginseng By Monascus And The Changes Of Ginsenoside

In the paper, the red ginseng and rice as the medium were fermented by Monascus. And the effects of red ginseng and different culture conditions on Solid-state fermentation of Monascus were studied, as well as changes of ginsenosides in the medium. Therefore, this study aimed to provide theoretical basis for studying of new types of red yeast rice, as well as to provide new way of development of ginseng medicines.The effect of red ginseng on Monascus pigments production in Solid-state fermentation by Monascus were studied. Results indiated that the color value of Monascus pigments decreased gradually with the increasing of red ginseng, when the addition level of red ginseng were 0%,10%,20%,30%, which explained that the production of red pigments was inhibited by red ginseng. The production of Monascus pigments was inhibited obviously by 30% red ginseng, but the color value was improved greatly by the method that 30% red ginseng was divided into three parts. Thus, the color value exceeded 1000 U/g.The effects of different culture conditions(fermentation temperature, medium initial water content, inoculated quantity, inorganic salt)on yield of monascus pigment were studied. Results indiated that the color value exceeded 1000 U/g on different culture conditions. The color value reached the highest value, which was 2500 U/g, on the conditions of 32? culture temperature,50% initial water content of the culture medium, 10% inoculum concentration, and adding ZnSO4. All the color shade exceeded 1.According to adding red ginseng in the medium of Monascus, the experiment mainly studied the changes of ginsenoside monomers.Monascus samples were producted in the conditions of different culture time, fermentation temperature, medium initial water content. The contents of ginsenoside monomers were detected by HPLC. Results showed that the content of total ginsenoside reduced under different conditions. Compared with the content of unfermented ginsenoside, the fermented ginsenoside monomer(Rb1?Rc?Rb2)reduced, while the content of fermented ginsenoside monomer(Rd?Rg3) increased.