*2.4. Optimization of Fermentation Parameters*

The experiments were conducted to find optimum fermentation conditions and to determine the effect of fermentation parameters on red pigment production. Different initial pH values (5.0, 6.0, 7.0, 8.0, 9.0), initial lactose concentrations (25, 50, 75, 100 g/L), MSG concentrations (2.5, 5.0, 7.5, 10.0, 12.5, 15.0, 20.0, 25.0, 30.0 g/L) as nitrogen source, and inoculation ratios of *Monascus* (1, 2, 3, 4, 5, 6%; (*v*/*v*)) were investigated for the pigment production. The pigment production kinetics and mycelial development were examined at the optimal conditions of fermentation determined from the experiments.
