Study On The Development And Application Of Monascus Brewing Starter

Monascus purpureus went,also known as Monascus,is a saprophytic filaentous fungus,which mainly exists in trees,soil and accumulation.It grows well in maltose medium and potato Agar medium and it mainly present purple or red when it became mature.Monascus can produce many substances,such as Monascus pigment,Monklin,enzyme and so on,so Monascus is widely used in wine making,soy sauce making,colorants and flavoring.In this study,six strains of Monascus were selected from Shandong Zhonghui Food Company,and the strains with high glycosylation and protein decomposition ability were screened by continuous inoculation and culture.The saccharifying power reached 1369(glucose,mg/g·h),and the protein decomposition ability reached 48.7(g/100g·h).In addition,the morphological identification and physiological and biochemical identification of Monascus were carried out.The results showed that the strain was a purple red Monascus strain and named XL-4.What's more,the orthogonal optimization of culture conditions and fermentation conditions of Monascus fermenting agent was carried out in this paper,including fermentation time,fermentation temperature,substrate thickness,inoculum amount,pH,carbon source type and adding amount,nitrogen source type and addition.Finally,the optimum conditions for fermentation of Monascus were obtained,that is,7% rice flour,1.0% peptone,11% inoculum volume,6 centimeter thickness of culture medium,the scarifying power is 1410(glucose,mg/g·h),the hydrolytic power of protein was47.6(g/100g·h),which was proved to be relatively stable.In the last,we apply the results to the pilot trial,which the result showed that the glycosylation power was1521(glucose,mg/g·h),protein decomposition capacity was 49.7(g/100g·h).It conforms to the national standard.The fermented starter of Monascus was applied to food condiment.we mixed with Aspergillums oryzae to produce soy sauce.The content of acid protease in soy sauce was increased by 133.96%,and the color was red and bright,the taste was mellow and long.Compared with the soy sauce sold in the market,the quality of soy sauce has been improved obviously.