Abstract: The cultivation liquid of Monascus Spp was decolorized by the use of the reagents such as silica gel, activated charcoal, neutral alumina, aether, butyl alcohol, petroleum ether and acetone. The cultivation liquid was tested for curding and compared with its original liquid. The results showed that the activated charcoal was the best in the decolorizing, but its curding strength decreased almost to zero. Considering the decolorizing effect and curding strength, silica gel is the better than any other reagent. The optimum conditions of decolorizing of the cultivation liquid was cultivation time 7d, silica gel decolorizing, cultivation liquid amount 12% and curding temperature 50～55℃.

Key words: Monascus Spp, decolorize, curding strength