By introducing maltitol, sorbitol, mannitol, xylitol, erythritol, lactitol, and isomaltitol as Monacolin K (MK) metabolic promoters, this work investigated the submerged fermentation of MK using strain Monascus purpureus TY02 with rice flour as a carbon source, soybean hydrolyzate and corn steep liquor as nitrogen sources. Results showed that the best sugar alcohol was lactitol, which significantly promoted the MK metabolism(P<0.05).Adding 80 g/L lactitol at the start of the fermentation (0 d), total MK and extracellular MK production increased from 87 and 37 mg/L to 1 031 and 754 mg/L, with an increase of 10.85 and 19.38 times, respectively.The ratio of extracellular MK and open-loop MK in the fermentation broth increased from 42.53% and 25.33% to 73.13% and 98.56%, with an increase of 71.95% and 289.10%, respectively.The results of fermentation broth test showed that the residual amount of lactitol was 1.84 g/L, which met the GB 2760—2014 standard, and the mass concentration of citrinin was 6 μg/kg, which also met the QB/T 2847—2007 standard.Thus, the functional monascus can be used as a raw material for health food.The experimental results provide a theoretical reference for the mass production of functional monascus by submerged fermentation.
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