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Study on the Factors Affecting Production of Monascus Curcumin

PAN Jie1,GAO Zhen-kun2(1.School of Chemical Engineering and Environment,North University of China,Taiyuan 030051,China; 2.College of Life Science,Linyi University,Linyi 276005,China)  
Curcumin is the biologically active substances extracted from turmeric roots,has antioxidant,anti-inflammatory,anticoagulant,lipid-lowering and other effects.This test is the use of Monascus fermentation of curcumin extracted from turmeric powder,solid to liquid in the fermentation process,nutrition,fermentation time,pH studies to determine the optimal conditions were: solid to liquid ratio of 0.1 ∶ 50,more nutritious than 1/4,fermentation time 4d,pH 5.5,incubation temperature is 30℃,speed 70r/min,with volume of 50mL/150mL under these conditions the yield was 1.785%.
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