Abstract:The study was carried out with Monacolin K content and the mycelial growth rate as the targets，with Monascus as the fermented culture，and with sea buckthorn seed residues as the substrates.Effects of different fermentation factors on mycelial growth，Monacolin K content，and ingredients in aqueous and non-aqueous extracts were investigated.Results were as follows：oats were chosen for the best ingredients for co -fermentation.With the ratio of oats increased，Monacolin K content reached from（32.77±12.83）μg/g DW up to（2 972.18±15.66）μg/g DW.And at the same time，the mycelial growth rate increased at first and then decreased.The optimal water content was 60%，with the highest mycelial growth rate of（0.42±0.04）cm/d and the maximum content of Monacolin K，about （1 836.88±17.73）μg/g DW.The content of Monacolin K increased over the fermentation time，and was rapidly accumulating at the fifth day.The maximum content was obtained at the 17th day，about（2 418.53±86.20）μg/g DW.The levels of active ingredients were closely associated with the microbial growth.The growth was restricted under improper conditions，which made the nutriment be reserved.At the same time，the weak decomposition to the substrates made the active ingredients difficult to extract and measure.To the contrary，suitable environments were good to the growth of microbes，which made the nutrients consumption.While，the active ingredients in thallus itself increased.