Liquid fermentation medium for monascus fermentation, preparation method thereof and fermentation process

Abstract

The application discloses a liquid fermentation medium for Monascus fermentation and a preparation method and a fermentation process thereof, and relates to the technical field of microbial fermentation. The liquid fermentation medium for Monascus fermentation comprises a specific proportion of a carbon source, corn syrup dry powder, peanut protein powder, an inorganic nitrogen source, arginine, ferrous sulfate, inorganic salt and a defoaming agent with a content of not more than 0.05%. The peanut protein powder has a protein content of 55-65 wt% and a fat content of 5-6 wt%. The composition of the liquid fermentation medium is optimized, and the combination of the components can promote the growth of the Monascus strain, improve the production capacity of the strain, and obtain a metabolite with a purple-red appearance and a maximum absorption peak at 505-510 nm.

Description

Technical Field

[0001] This application relates to the field of microbial fermentation technology, and in particular to a liquid fermentation medium for fermentation of Monascus purpureus strains, its preparation method and fermentation process. Background Technology

[0002] In the field of Monascus fermentation, the composition of the liquid fermentation medium plays a crucial role in the growth, metabolism, and color production of the strain.

[0003] Red yeast rice pigment is a metabolite produced during the fermentation process of Monascus purpureus. It is typically a single pigment, with a maximum absorption peak between 495 nm and 505 nm (excluding 505 nm), and a red appearance. The method for determining the maximum absorption peak mentioned in this application is as follows: Dissolve the red yeast rice sample in 100 ml of an ethanol-water solution (1+1) to obtain a sample solution with a color value range of 0.4-0.8 u / ml. Scan the sample solution under visible light and record the maximum absorption peak. However, some customers require red yeast rice pigment with a purplish-red appearance (maximum absorption peak at 505-510 nm). Therefore, how to stably obtain red yeast rice pigment with a purplish-red appearance is one of the research objectives of this application.

[0004] Furthermore, Monascus purpureus fermentation easily generates bubbles, which can affect the metabolic activities of the fungus and hinder its color production. Related technologies use defoamers to reduce bubble formation; however, small amounts of defoamer are ineffective, while larger amounts inhibit fungal growth, making it difficult to obtain high-color-value metabolites.

[0005] This application mainly focuses on how to stably promote the growth of strains from the perspective of liquid fermentation culture medium, improve the color production capacity of strains, obtain metabolites with a purplish-red appearance and a maximum absorption peak at 505-510nm, and prevent the generation of a large number of bubbles during fermentation. Summary of the Invention

[0006] In order to promote the growth of the strain, improve the color production capacity of the strain, obtain metabolites with a purplish-red appearance and a maximum absorption peak at 505-510 nm, and prevent the generation of a large number of bubbles during fermentation, this application provides a liquid fermentation culture medium for fermentation of Monascus purpureus strains, its preparation method and fermentation process.

[0007] Firstly, the liquid fermentation culture medium for fermentation of Monascus purpureus strains provided in this application adopts the following technical solution:

[0008] A liquid fermentation medium for fermentation of Monascus purpureus includes a carbon source, a nitrogen source, inorganic salts, trace elements, an antifoaming agent, and deionized water.

[0009] The carbon source accounts for 9.5-10.5% of the total mass.

[0010] The nitrogen source includes corn steep liquor powder, peanut protein powder, and an inorganic nitrogen source. The corn steep liquor powder accounts for 1.8-2.5% of the total mass, the peanut protein powder accounts for 3-3.5% of the total mass, and the inorganic nitrogen source accounts for 0.1-0.15% of the total mass. The peanut protein powder contains 55-65 wt% protein and 5-6 wt% oil.

[0011] The trace elements include arginine and ferrous sulfate, wherein the mass percentage of arginine is 0.4-0.8% and the mass percentage of ferrous sulfate is 0.001-0.004%.

[0012] The inorganic salt has a mass percentage of 0.4-0.8%;

[0013] The defoamer accounts for no more than 0.05% of the total mass.

[0014] Carbon source is the main energy source for the growth and metabolism of Monascus purpureus. In this application, the mass ratio of carbon source is controlled to be 9.5-10.5%. Excessive carbon source can easily lead to changes in mycelial morphology, such as mycelial entanglement and clumping, which is not conducive to the normal growth and metabolism of Monascus purpureus.

[0015] Nitrogen sources are the raw materials for the synthesis of nitrogen-containing compounds such as proteins, nucleic acids, and enzymes in Monascus purpureus strains. In this application, the nitrogen source in the liquid fermentation medium for Monascus purpureus fermentation includes corn steep liquor powder, peanut protein powder, and inorganic nitrogen sources. The combination of multiple nitrogen sources promotes the growth of Monascus purpureus strains and enhances their color production capacity. The corn steep liquor powder is obtained by freeze-drying fresh corn steep liquor, preserving its water-soluble proteins, which is beneficial for the consumption and absorption by Monascus purpureus strains. The peanut protein powder is obtained by concentrating and freeze-drying a protein solution extracted from peanut cake powder. The main component of peanut protein powder is protein, and it also contains a certain amount of fat and vitamins. While promoting the growth and color production capacity of Monascus purpureus strains, it also has an antifoaming effect, which helps reduce the amount of antifoaming agent added to the liquid fermentation medium, thereby reducing the impact of antifoaming agent addition on the growth of Monascus purpureus strains. Inorganic nitrogen sources are low in cost, and the addition of appropriate concentrations of inorganic nitrogen sources can synergistically promote the growth and development of Monascus purpureus strains with other nitrogen sources, thus helping to improve the color production capacity of Monascus purpureus strains.

[0016] Inorganic salts help maintain the osmotic pressure balance inside and outside the cells of Monascus purpureus, and can be added as needed.

[0017] Trace elements include arginine and ferrous sulfate. Through the combined action of arginine and ferrous sulfate, Monascus purpureus can produce purplish-red metabolites (the maximum absorption peak of the sample is at 505-510 nm), which can meet the specific needs of customers.

[0018] In some specific embodiments, the mass percentage of arginine is 0.55-0.65%, and the mass percentage of ferrous sulfate is 0.0015-0.0025%.

[0019] In this application, the mass percentage of arginine is 0.55-0.65%, and the mass percentage of ferrous sulfate is 0.0015-0.0025%, which can further improve the color production ability of Monascus purpureus while obtaining purplish-red metabolites.

[0020] In some specific embodiments, the nitrogen source further includes trypsin hydrolysate, wherein the mass percentage of trypsin hydrolysate is 0.1-0.15%.

[0021] In this application, the nitrogen source of the liquid fermentation medium also includes trypsin hydrolysate casein, which can further promote the growth of Monascus purpureus and improve the color production ability of Monascus purpureus.

[0022] In some specific embodiments, the carbon source is rice flour.

[0023] In some specific embodiments, the inorganic salt is at least one of magnesium sulfate, sodium chloride, potassium dihydrogen phosphate, and dipotassium hydrogen sulfate.

[0024] In some specific embodiments, the inorganic nitrogen source is at least one of sodium nitrate, ammonium sulfate, and ammonium nitrate.

[0025] Secondly, the method for preparing a liquid fermentation medium for fermentation of Monascus purpureus strains provided in this application adopts the following technical solution:

[0026] A method for preparing a liquid fermentation medium for fermentation of Monascus purpureus includes the following steps:

[0027] Carbon source, corn steep liquor powder, peanut protein powder, inorganic nitrogen source, inorganic salt, ferrous sulfate and defoamer are added to part of deionized water and stirred until uniformly dispersed. Then, the mixture is sterilized at high temperature to obtain material A.

[0028] After sterilizing the remaining deionized water, add arginine and stir until it is evenly dissolved. Filter the solution through a microfiltration membrane with a pore size of 0.20-0.25μm. The resulting filtrate is material B.

[0029] Mix material A and material B evenly, then adjust the pH to 3.9-4.0 to obtain a liquid fermentation medium.

[0030] Since high temperatures can damage the chemical structure of arginine, causing it to lose its original chemical properties and biological activity, this application uses a microfiltration membrane to filter impurities from arginine, which is beneficial to fully utilize the role of arginine.

[0031] In some specific implementations, ferrous sulfate was also added to material A.

[0032] In some specific embodiments, a fermentation process for a Monascus purpureus strain includes the following steps:

[0033] S1. Strain activation: Activation culture of the starting strain;

[0034] S2, Seed culture: Inoculate the activated starting strain into the seed culture for culture;

[0035] S3. Fermentation culture: After the S2 step is completed, the seed culture of S2 is transferred to a liquid fermentation culture medium for fermentation of Monascus purpureus as described in any of the above-mentioned methods, and cultured in a constant temperature shaker at 30-35℃ with a rotation speed of 150-250 r / min, with a pH of 5.60-5.80 as the fermentation endpoint.

[0036] In this application, a pH of 5.60-5.80 is used as the fermentation endpoint of Monascus purpureus. Continuing to culture at this point will not increase the pigment content, and further culture will not be conducive to the extraction of subsequent products.

[0037] In some specific embodiments, in S1, the starting strain is any one of the following Monascus purpureus strains with the numbers CGMCC No.3.15548, CGMCC No.3.15547, CGMCC No.3.15546, CGMCC No.3.898, and CGMCC No.3.896, which were purchased from the Institute of Microbiology, Chinese Academy of Sciences.

[0038] Different Monascus species have different color-producing abilities and the colors of their metabolites. The liquid fermentation medium in this application was developed based on the above-mentioned numbered Monascus species.

[0039] In some specific embodiments, in S3, the inoculation amount of the seed liquid is 4.5%-5.5% (v / v) of the liquid fermentation medium for fermentation of Monascus purpureus.

[0040] In summary, this application includes at least the following beneficial technical effects:

[0041] (1) This application optimizes the composition of the liquid fermentation medium and, with the combined effect of each component, can promote the growth of Monascus purpureus strain, improve the strain's production capacity, and obtain a sample with a maximum absorption peak at 505-510 nm and a purplish-red appearance of metabolites.

[0042] (2) In this application, the mass percentage of arginine is 0.55-0.65% and the mass percentage of ferrous sulfate is 0.0015-0.0025%, which can further improve the color production ability of Monascus purpureus while obtaining purple-red metabolites. Attached Figure Description

[0043] Figure 1 This is a schematic diagram of the fermentation process of a Monascus purpureus strain according to this application.

[0044] Explanation of reference numerals in the attached figures:

[0045] S1, strain activation; S2, seed culture; S3, fermentation culture. Detailed Implementation

[0046] The following section provides further explanation of this application in conjunction with specific experiments. Example

[0047]

Example 1

[0048] A liquid fermentation medium for fermentation of Monascus purpureus strains is prepared from the following raw materials by weight percentage:

[0049] Rice noodles: 9.5%;

[0050] Corn syrup dry powder: 2.5%;

[0051] Peanut protein powder: 3.5%; the peanut protein powder contains 55 wt% protein and 5 wt% fat.

[0052] Sodium nitrate: 0.10%;

[0053] Magnesium sulfate: 0.4%;

[0054] Arginine: 0.4%;

[0055] Ferrous sulfate: 0.004%;

[0056] Defoamer: 0.02%; The defoamer used is an organosilicon defoamer, model BYK-024;

[0057] Deionized water: Balance.

[0058] In this embodiment, the preparation method of the liquid fermentation medium for Monascus purpureus fermentation includes the following steps:

[0059] Rice flour, corn syrup powder, peanut protein powder, sodium nitrate, magnesium sulfate, ferrous sulfate and defoamer are added to 85% deionized water and stirred until evenly dispersed. Then, the mixture is sterilized at 121°C to obtain material A.

[0060] After sterilizing the remaining 15% of deionized water at 121°C, add arginine and stir until dissolved evenly. Filter the solution through a microfiltration membrane with a pore size of 0.20-0.25μm. The resulting filtrate is material B.

[0061] Mix material A and material B evenly, then adjust the pH to 3.9-4.0 to obtain a liquid fermentation medium.

[0062]

Example 2

[0063] A liquid fermentation medium for fermentation of Monascus purpureus strains is prepared from the following raw materials by weight percentage:

[0064] Rice noodles: 10.5%;

[0065] Corn steep liquor dry powder: 1.8%;

[0066] Peanut protein powder: 3%; the peanut protein powder contains 55 wt% protein and 5 wt% fat.

[0067] Ammonium sulfate: 0.15%;

[0068] Magnesium sulfate: 0.4%;

[0069] Arginine: 0.8%;

[0070] Ferrous sulfate: 0.001%;

[0071] Defoamer: 0.03%; The defoamer used is an organosilicon defoamer, model BYK-024;

[0072] Deionized water: Balance.

[0073] In this embodiment, the preparation method of the liquid fermentation medium for Monascus purpureus fermentation includes the following steps:

[0074] Rice flour, corn syrup powder, peanut protein powder, ammonium nitrate, magnesium sulfate, ferrous sulfate and defoamer are added to 85% deionized water and stirred until evenly dispersed. Then, the mixture is sterilized at 121°C to obtain material A.

[0075] After sterilizing the remaining 15% deionized water at 121℃, add arginine and stir until dissolved evenly. Filter the solution through a microfiltration membrane with a pore size of 0.20-0.25μm. The resulting filtrate is material B.

[0076] Mix material A and material B evenly, then adjust the pH to 3.9-4.0 to obtain a liquid fermentation medium.

[0077]

Example 3

[0078] A liquid fermentation medium for fermenting Monascus purpureus strains differs from that in [Example 1] in that:

[0079] The weight percentage of arginine is 0.55%, and the weight percentage of ferrous sulfate is 0.0015%.

[0080]

Example 4

[0081] A liquid fermentation medium for fermenting Monascus purpureus strains differs from that in [Example 1] in that:

[0082] The weight percentage of arginine is 0.65%, and the weight percentage of ferrous sulfate is 0.0025%.

[0083]

Example 5

[0084] A liquid fermentation medium for fermenting Monascus purpureus strains differs from that in [Example 1] in that:

[0085] The weight percentage of arginine is 0.8%, and the weight percentage of ferrous sulfate is 0.002%.

[0086] Comparative Example

[0087] Comparative Example 1

[0088] A liquid fermentation medium for fermenting Monascus purpureus differs from that in [Example 1] in that arginine is replaced by an equal amount of glycine.

[0089] Comparative Example 2

[0090] A liquid fermentation medium for fermenting Monascus purpureus strains differs from that in [Example 1] in that arginine is replaced with an equal amount of glutamic acid.

[0091] Comparative Example 3

[0092] A liquid fermentation medium for fermentation of Monascus purpureus strains differs from that in [Example 1] in that arginine is replaced with an equal amount of deionized water.

[0093] Comparative Example 4

[0094] A liquid fermentation medium for fermenting Monascus purpureus differs from that in [Example 1] in that ferrous sulfate is replaced by an equal amount of sodium sulfate.

[0095] Comparative Example 5

[0096] A liquid fermentation medium for fermenting Monascus purpureus differs from that in [Example 1] in that ferrous sulfate is replaced with an equal mass of deionized water.

[0097] Comparative Example 6

[0098] A liquid fermentation medium for fermentation of Monascus purpureus strains differs from that in [Example 1] in that peanut protein powder is replaced with an equal amount of soybean protein powder.

[0099] Comparative Example 7

[0100] A liquid fermentation medium for fermentation of Monascus purpureus strains differs from that in [Example 6] in that the defoamer content is 0.8% by mass.

[0101] Application examples

[0102] A fermentation process for a Monascus purpureus strain, using any one of the following Monascus purpureus strains (CGMCC No. 3.15548, CGMCC No. 3.15547, CGMCC No. 3.15546, CGMCC No. 3.898, CGMCC No. 3.896) purchased from the Institute of Microbiology, Chinese Academy of Sciences, as the starting strain, wherein... Figure 1 The fermentation process of Monascus purpureus includes the following steps:

[0103] S1. Strain activation: Activation culture of the starting strain;

[0104] S2, Seed culture: Inoculate the activated starting strain into the seed culture for culture;

[0105] S3. Fermentation culture: After the S2 step is completed, the seed culture of S2 is transferred to the liquid fermentation medium. The inoculation amount of the seed culture is 4.5%-5.5% (v / v) of the liquid fermentation medium. It is cultured in a constant temperature shaker at 30-35℃ with a rotation speed of 150-250 r / min. The fermentation endpoint is set at pH 5.60-5.80.

[0106] The following is a specific application example, with the starting strain being Monascus purpureus strain numbered CGMCC No.3.15548.

[0107]

Application Example 1

[0108] A fermentation process for a strain of Monascus purpureus, referring to... Figure 1 This includes the following steps:

[0109] S1. Activation of the strain: The purple Monascus strain with the number CGMCC No.3.15548 was activated and cultured.

[0110] S2, Seed culture: Inoculate the activated strain from S1 into the seed culture for culture;

[0111] S3. Fermentation culture: After the S2 step is completed, the seed culture of S2 is transferred to the liquid fermentation medium of [Example 1]. The inoculation amount of the seed culture is 5% (v / v) of the liquid fermentation medium. It is cultured in a constant temperature shaker at 35°C with a rotation speed of 200 r / min. The pH is 5.60 as the fermentation endpoint.

[0112]

Application Example 2

[0113] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0114] In S3, the liquid fermentation medium used is the liquid fermentation medium of [Example 2].

[0115]

Application Example 3

[0116] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0117] In S3, the liquid fermentation medium used is the liquid fermentation medium of [Example 3].

[0118]

Application Example 4

[0119] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0120] In S3, the liquid fermentation medium used is the liquid fermentation medium of [Example 4].

[0121]

Application Example 5

[0122] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0123] In S3, the liquid fermentation medium used is the liquid fermentation medium of [Example 5].

[0124] Comparative application examples

[0125]

Comparative Application Example 1

[0126] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0127] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 1].

[0128]

Comparative Application Example 2

[0129] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0130] In S3, the liquid fermentation medium used was the same as that in [Comparative Example 2].

[0131]

Comparative Application Example 3

[0132] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0133] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 3].

[0134] [Comparative Application Example 4]

[0135] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0136] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 4].

[0137] [Comparative Application Example 5]

[0138] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0139] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 5].

[0140] [Comparative Application Example 6]

[0141] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0142] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 6].

[0143] [Comparative Application Example 7]

[0144] The fermentation process of a certain strain of Monascus purpureus differs from that in [Application Example 1] in that:

[0145] In S3, the liquid fermentation medium used was the liquid fermentation medium of [Comparative Example 7].

[0146] Performance testing

[0147] Average color value: The color value of the fermentation broth was determined according to the method specified in the national standard GB / T 1886.181-2016, with a test wavelength of 505-510 nm. Each sample was tested in triplicate, and the average value was recorded.

[0148] Maximum absorption peak: Dissolve the fermentation broth in 100 ml of ethanol-water solution (1+1) to obtain a sample solution with a color value range of 0.4-0.8 u / ml. Scan the sample solution under visible light and record the maximum absorption peak.

[0149] Fermentation duration: Record the time taken to reach the end of fermentation.

[0150] Fermentation foam height: Record the highest height of the foam during the fermentation process.

[0151] Table 1

[0152]

[0153] Based on the above application examples 1-5 and the detection data in Table 1, it can be seen that using the liquid fermentation medium in Examples 1-5 to ferment and culture specific Monascus purpureus species is beneficial to obtaining products with high color value and a maximum absorption peak at 505-510nm (appearing purple-red). At the same time, the fermentation process produces less foam.

[0154] Based on the above application example 1, comparative application examples 1-5, and the detection data in Table 1, it can be seen that when arginine and ferrous sulfate work synergistically with other raw materials, the specific purple-red Monascus strain of this application can metabolize a product with a maximum absorption peak at 505-510nm (appearing purple-red).

[0155] Based on the above application example 1 and comparative application example 6, as well as the detection data in Table 1, it can be seen that when soybean protein powder is used instead of peanut protein powder, the color value of the metabolite product decreases, while the amount of foam produced during the fermentation process increases.

[0156] Based on the comparative application examples 6 and 7 above and the test data in Table 1, it can be seen that when soybean protein powder is used instead of peanut protein powder, increasing the amount of defoamer can reduce the amount of foam generated during fermentation. However, the color value of the metabolites of the specific Monascus purpureus strain in this application is further reduced. At the same time, the appearance of the metabolites is not purplish-red, which is not conducive to obtaining metabolites with a purplish-red appearance and high color value.

[0157] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this specific embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A liquid fermentation medium for fermentation of Monascus purpureus strains, characterized in that: Including carbon sources, nitrogen sources, inorganic salts, trace elements, defoamers, and deionized water; The carbon source accounts for 9.5-10.5% of the total mass; the carbon source is rice flour. The nitrogen source comprises corn steep liquor powder, peanut protein powder, and an inorganic nitrogen source. The corn steep liquor powder accounts for 1.8-2.5% by mass, the peanut protein powder accounts for 3-3.5% by mass, and the inorganic nitrogen source accounts for 0.1-0.15% by mass. The peanut protein powder contains 55-65 wt% protein and 5-6 wt% oil. The inorganic nitrogen source is at least one of sodium nitrate, ammonium sulfate, and ammonium nitrate. The trace elements include arginine and ferrous sulfate, wherein the mass percentage of arginine is 0.55-0.65% and the mass percentage of ferrous sulfate is 0.0015-0.0025%. The inorganic salt has a mass percentage of 0.4-0.8%; the inorganic salt is at least one of magnesium sulfate, sodium chloride, and potassium dihydrogen phosphate. The defoamer accounts for 0.02-0.03% of the total mass. The liquid fermentation medium is used for fermentation of any one of the following Monascus species: CGMCC No.3.15548, CGMCC No.3.15547, CGMCC No.3.15546, CGMCC No.3.898, and CGMCC No.3.

896.

2. The liquid fermentation medium for Monascus purpureus fermentation according to claim 1, characterized in that: The nitrogen source also includes trypsin hydrolysate, wherein the mass percentage of trypsin hydrolysate is 0.1-0.15%.

3. A method for preparing a liquid fermentation medium for fermentation of Monascus purpureus as described in any one of claims 1-2, characterized in that, Includes the following steps: Carbon source, corn steep liquor powder, peanut protein powder, inorganic nitrogen source, inorganic salt, ferrous sulfate and defoamer are added to part of deionized water and stirred until uniformly dispersed. Then, the mixture is sterilized at high temperature to obtain material A. After sterilizing the remaining deionized water, add arginine and stir until it is evenly dissolved. Filter the solution through a microfiltration membrane with a pore size of 0.20-0.25μm. The resulting filtrate is material B. Mix material A and material B evenly, then adjust the pH to 3.9-4.0 to obtain a liquid fermentation medium.

4. A fermentation process for a Monascus purpureus strain, characterized in that, Includes the following steps: S1. Strain activation: Activation culture of the starting strain of Aspergillus purpureus; S2, Seed culture: Inoculate the activated starting strain into the seed culture for culture; S3. Fermentation culture: After the S2 step is completed, the seed culture of S2 is transferred to the liquid fermentation culture medium for fermentation of Monascus purpureus as described in any one of claims 1-2, and cultured in a constant temperature shaker at 30-35℃ with a rotation speed of 150-250 r / min, with a pH of 5.60-5.80 as the fermentation endpoint.

5. The fermentation process of Monascus purpureus strain according to claim 4, characterized in that: In S1, the starting strain is any one of the following Monascus species with the numbers CGMCC No.3.15548, CGMCC No.3.15547, CGMCC No.3.15546, CGMCC No.3.898 and CGMCC No.3.

896.

6. The fermentation process of Monascus purpureus strain according to claim 5, characterized in that: In S3, the inoculation amount of the seed liquid is 4.5%-5.5% v / v of the liquid fermentation medium used for fermentation of Monascus purpureus.

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