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


Article Preview

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.



Advanced Materials Research (Volumes 183-185)

Edited by:

Yanguo Shi and Jinlong Zuo






W. Xu "Study on the Liquid Fermentation to Produce Monascus Pigment with Corn Starch and Antibacteria", Advanced Materials Research, Vols. 183-185, pp. 1336-1340, 2011

Online since:

January 2011





[1] F.S. Wang, R.F. Ye, Z.H. Chen. Research progress on the natural biological food preservative[J]. Journal of Hebei Agricultural Sciences, 2008, 12(10): 60-62.

[2] S.W. Chiu, Y.K. Poon. Submerged production of Monascus pigments[J]. Mvcologia, 1993, 85: 214-218.

[3] D.P. Chi, J.J. Hyuck, W.L. Hang. Antioxidant activity of Monascus pigment of Monascus purpureus P-57 mutant[J]. Korean Microbiology, 2005, 41(2): 135-139.

[4] L. Martinkova, P. Juzlova, D. Veseiy. Biological activity of polyketide pigments produced by the fungus Monascus[J]. Journal of Applied Microbiology, 1995, 79: 609~616.

DOI: 10.1111/j.1365-2672.1995.tb00944.x

[5] Y.M. Gu, G.R.X. u, Y. Chen. Influence of Fermentation Environmental Conditions on the Production of Pigments and Citrinin by Monascus anka 9903[J]. Journal of Food Science and Biotechnology, 2002, 21(1): 43 - 47.

[6] C.H. Zhang, Y. Wang, L.P. Zhou. Production of monacolin K in submerged culture by citrinin-free Monascus specie [J]. Industrial Microbiology, 2005, 35(4) : 1 – 5.

[7] D. Huang, Y.C. Fang, J. Zhou. Study on using Supersonic wave to disrupt Monascus purpureus cell in extraction of Monascus pigment[J]. China comdiment, 2010, 32(1): 65 – 68.

In order to see related information, you need to Login.