Optimization of fermentation condition for the immobilization of Monascus purpureus cell with RSM

The effects of inoculum size,original pH and flask volume on fermentation of Monascus purpureus were study by response surface methodology based on the Box-Benhnken center united experimental design principles.The optimum fermentation conditions of immobilized Monascus were as following: inoculum 5.3%;original pH 5.9;liquid capacity in 500mL triangle flask 151mL.After 96 hours fermentation,the color value achieved about 60U/mL and the fementation properties of immobilized Monascus was stable.