Abstract:In order to obtain red fermented oats (RFO) rich in monacolin K (MK), the study used a high MK but non-citrinin producing strain Monascus pilosus MS-1 and naked oats, optimized the medium and shortened the fermentation cycle by adding nutrients. The results showed that the basic fermentation parameters of RFO were moisture content 33.35%, comminution degree 20 mesh, lactic acid 0.6 mL/hg, MgSO4·7H2O 0.007 mol/kg, volume of sample loading 75 g and inoculum size 10 mL/hg, respectively. After fermentation at 30 ℃ for 3 days, the RFO were transferred to 25 ℃ up to 14 days. The MK yield (19.77 mg/g) was 32.63% higher than that of control when 2% soybean protein was added to the aforementioned optimized medium. The highest MK yield of 41.85 mg/g was obtained after 26 days fermentation. This study can provide a novel thinking for the deep processing of oats, and it can also be used as a reference for improving the productive efficiency of functional red yeast rice.
