Study on the Liquid Fermentation to Produce Monascus Pigment with Corn Starch and Antibacteria

Abstract

Corn flour was used as raw materials, Monascus M3428 was selected. Monascus pigment was produced by liquid-state fermentation. Through the orthogonal experiment to study the influence of the liquid volume of flasks, the table rotation，the fermentation time and the fermentation fluid initial pH to Monascus pigments production. The optimal fermentation condition was obtained: 100 mL fermentation fluid in 500 mL flasks; rotational speed of 150r/min; fermentation time of 14d; fermentation fluid initial pH of 4.5. Further preliminarily study the inhibition function against E.coli, Bacillus subtilis, White aureus, Yeast and Mycete. The results was obtained: Monascus pigments had strong inhibition function against Bacillus subtilis, had weak inhibition function against E.coli and Yeast, but had no inhibition function against Staphylococcus albus or Mycete.