Influences of the Control Conditions of Monascus Solid-state Fermentation on the Production of Pigment and Citrinin

[Objective] The study aimed to explore the influences of the control conditions of Monascus solid-state fermentation on the production of pigment and citrinin.[Method] Through changing the conditions of Monascus solid-state fermentation,the effects of drying temperature,fermentation time,inoculum amount,fermentation temperature and turning frequency on pigment and citrinin during fermentation were studied.[Result] The mount of citrinin was maximal when temperature was 50 ℃.The losses of pigment and citrinin were augmented with the increase of the temperature.The output of citrinin was increased with the delay of solid-state fermentation time,and it reached maximum when fermentation time was 96h.The output of pigment was increased with the augment of inoculum amount,and it reached maximum with 12% inoculum amount.The Monascus could produce more citrinin by fluctuation temperature culture,and the color value produced by constant temperature culture was higher than that by fluctuation temperature culture.The outputs of pigment and citrinin were decreased along with the reduction of turning frequency during solid-state fermentation.[Conclusion] The optimal control conditions of Monascus solid-state fermentation were as follows:drying temperature was 50 ℃,fermentation time was in 96 h,inoculum amount was 12%,fermentation temperature was constantly 34 ℃,and the turning frequency was reduced to one time in late fermentation.