In this study,high-quality Monascus M7-5 is selected by expanding the source of strain isolation.Using this strain as the fermentation strain,the effects of rice gelatinization water amount,fermentation temperature,carbon source type and addition amount,nitrogen source type and addition amount on the color value of Monascus fermentation and citrinin content are studied by single factor test.On this basis,response surface test is used to optimize the optimal control parameters.The results show that the optimum fermentation conditions of Monascus are as follows:the rice gelatinization water amount is 13％,glycerin addition amount is 8％and sodium nitrate addition amount is 1.85％.Under these conditions,the ratio of color value to citrinin content(p/c value)reaches 22 158.2.This study can provide references for the improvement of traditional Monascus fermentation process and industrial application.
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