1. Established the Monascus strains resource database, base on the traditional morphological characteristics, physiological and biochemical tests, the molecular marker technology sequence analysis were applied to establish a more scientific and advanced classification and identification method of Monascus strains.

2. Determination of Monascus solid fermentation technologies for higher color value and higher color value with lower citrinin of red kojic rice. These fermentation technologies were successful applied into industrialization with the pigment color value of red kojic rice by economies of scale was more than 5800 U/g, the productivity was higher than 36%, and the fermentation period was shorter than 8 days.

3. Determination of a Monascus fermentation technology for producing kojic pigment with orange appearance. The color value of orange kojic pigment was higher than 4500 U/g, bright hue with A500/A388≤0.38, and the production ratio was up than 35% with fermentation period during 7-8 days.