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Submerged fermentation culture of Monascus red pigment production was developed in recent years, it has many strongpoints such as simple process, short production cycle, saving raw materials and so on. As residue of Monascus red pigment production, mycelia weren’t used effectively. For better development and utilization of the mycelia, we conducted the following research:Firstly, nutritional components in Monascus mycelia were determined:the content of crude ash, crude protein, crude polysaccharide and crude fat (dry weight) were 4.09%, 36.72%,6.89% and 4.60% respectively. Unsaturated fatty acids accounted for more than 70 percent of total fatty acids. Kinds of trace elements were also determined in the mycelia. The mycelia contained rich amount of calcium, magnesium and ferrum. The content of calcium, magnesium and ferrum were 225.59μg/g,718.49μg/g and 103.36μg/g respectively. The mycelia had a good nutritional value.Secondly, functional ingredients in Monascus mycelia were determined:the residual color value of the mycelia was high. The red color value was 460U/g and the yellow color value was 410U/g. The content of monacolin K ergosterol and y-aminobutyric acid were 188.01μg/g,22.05μg/g and 70.50μg/g respectively. The mycelia had health value.Thirdly, Citrinin, a toxic production that Monascus fermentated, was analyzed by HPLC. Result showed that mycelia was safe.Fourthly, The application of the mycelia was conducted. The mycelia was added into sausage, yogurt and rice wine, then physical indices and chemical indices were determined to analyze the effects of adding mycelia.Adding Monascus mycelium in sausage, substituted 60% of the nitrite and gived the sausage more attractive color, also brought sausage some health functions.the control group, experimental group 1, experimental group 2 were divided into three groups, respectively, and stored at 5℃,15℃and 25℃. During storage physical, chemical and microbial indicators were determined. Changes of these indicators showed that Monascus mycelium could inhibit microbial growth and prolong the shelf life of sausage.Adding Monascus mycelia in yogurt did not affect fermentation time of yogurt. The color and aroma of the yogurt was unique, but the mycelia had a certain impact on the structure of yogurt.Adding Monascus mycelia in rice wine, pH, alcohol content, total acid, volatile acid and reducing sugar content of rice wine had different changes
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