A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber

Abstract

Monacolin K is one of the bioactive substances produced by Monascus ruber during fermentation. The multi-factors and their interactions on the effect of solid-state fermentation of Monascus for high yield of monacolin K were attractive to industrial production. A detailed study of 7 single-factor experiments and a series of experiments with Plackette-Burman and Box-Benhnken design, data fitting and modeling, and analyzing the visual 3D response surface plots for investigation of the key factors for Monacolin K production. The results showed that initial moisture (50 ~ 55%) and bran content (4.5 ~ 5.5%) as the key factors of transport for nutrients and oxygen during the solid-state fermentation (SSF) process of Monascus. Under the optimal conditions, a temperature shifting of the SSF with a higher Monacolin K yield of 14.53 ± 0.16 mg·g− 1 compared with the content of monacolin K in the commercially available functional red yeast rice of 8 mg g− 1.

Inorganic Selenium Transformation into Organic Selenium by Monascus purpureus

“…Monacoline was extracted and determined based on Liu’s [ 27 ] method. Briefly, C 2 H 5 OH (30 mL of 75%) was added to 10 mL of the sample, and the mixture was extracted by ultrasound (20 kHz) at 50 °C for 30 min.…”

Statistical optimization of process variables for anti-hypercholesterolemic metabolites production from Monascus purpureus MTCC 369 fermented finger millet

“…Many experiments in the field of biomedicine and functional foods have focused on maximizing the yield of antihypercholesterolemic metabolites through the fermentation process [20]. This research aims to analyze and validate variables that contribute to the maximum production of statin and sterol from M. purpureus MTCC 369 using FM as a substrate in the SSF fermentation process.…”