Effects of different substrates on the important metabolites of Monascus fermented products

Monascus-fermented product has recently become a popular functional food because of many of its bioactive constituents being discovered,including the Monacolin K,γ-aminobutyric acid(GABA),and pigments.The citrinin contamination in Monascus products restricts the health development of Monascus fermentation relative companies.In this research,effects of different substrates on the important metabolites of Monascus fermented products were investigated.The contents of Monacolin K,GABA,pigments color values,and contamination of citrinin were measured.The results showed that the content of Monacolin K fermented with rice-wheat bran substrate increased 1 times than that fermented with rice alone.The citrinin contamination was successfully repressed when fermented with Rice-bean cake substrate.