Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.

Pattanagul, Patcharee; Pinthong, Renu; Phianmongkhol, Aphirak; Tharatha, Somsak

doi:10.1016/j.ijfoodmicro.2008.04.019

Cited by 77 publications

(44 citation statements)

References 21 publications

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“…In order to recreate the physiological conditions of SSF, a strain of M. purpureus was immobilized in/on different inert carriers such as Ca-alginate, polyurethane sponge, active carbon and pearlite, and cultivated in SmF and repeated-batch processes [52]. Examples of pigment fermentation by Monascus species are summarized in Table 1 [53][54][55][56][57][58][59][60][61][62][63][64]. M. purpureus FTCC 5391…”

Section: Solid State Fermentationmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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The search for naturally produced substitutes for chemical food colorants has led to a resurgence of interest in pigments synthesized by fungi such as Monascus spp. This fungus has been used in Asia for many centuries as a natural color and flavor ingredient in food and beverages. The red pigments are of particular interest, because red is the most popular food color and true natural pigments suitable for applications in food industries are difficult to obtain. As a result of recent efforts to replace synthetic food dyes with natural colorants, pigments produced by Monascus spp. have attracted worldwide attention. Monascus color, categorized as a natural color, has also been widely used as a food supplement and in traditional medicine. The major objective of this review deals with production of natural microbial color by Monascus spp. and addresses the parameters involved in fungal biofermentation. The fungal strains of Monascus spp. can be either fermented in solid state fermentation (SSF) or in submerged fermentation (SmF). SSF and SmF are two commonly used techniques during various fermentation processes. One important aspect in the development of a biofermentation process is the ability and suitability of the Monascus strain to be employed with a suitable medium.

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Section: Solid State Fermentationmentioning

confidence: 99%

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Manan¹,

Mohamad²,

Ariff³

2017

JMEN

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“…dan menghasilkan beras dengan warna merah yang merupakan warna pigmen dari kapang tersebut. Negara-negara Taiwan, Jepang, Korea, dan Hongkong memproduksi angkak untuk keperluan sebagai pewarna alami makanan (Pattanagul et al, 2008). Menurut Tisnadjaya cit.…”

Section: Pendahuluanunclassified

Pengaruh Penambahan Angkak Dan Kombinasi Filler Tepung Terigu Dan Tepung Ketela Rambat Terhadap Kualitas Sosis Sapi

Wahyuni¹,

Setiyono²,

Supadmo³

2013

BuletinPeternak

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INTISARIPenelitian ini bertujuan untuk mengetahui pengaruh angkak sebagai pewarna alami dengan kombinasi filler terhadap kualitas kimia, fisik, mikrostruktur dan sensoris sosis sapi. Angkak yang digunakan dalam bentuk bubuk dengan level 0; 0,1; 0,2 dan 0,3% (b/b). Filler yang digunakan adalah tepung terigu dan tepung ketela rambat dengan kombinasi 20:0, 15:5, 10:10, 5:15 dan 0:20%. Setiap perlakuan diulang sebanyak 3 kali. Variabel yang diamati adalah kualitas kimia (kadar air, protein, dan lemak), fisik (pH, daya ikat air, dan keempukan), mikrostruktur, dan sensoris (warna, rasa, tekstur, aroma, dan daya terima). Data kualitas kimia dan fisik sosis dianalisis dengan analisis variansi pola faktorial (4 level angkak x 5 kombinasi filler) dilanjutkan dengan Duncan's New Multiple Range Test (DMRT). Mikrostruktur sosis dianalisis secara deskriptif. Pengujian sensoris dilakukan oleh panelis. Kualitas sensoris dianalisis dengan uji Hedonik Kruskal Wallis, dilanjutkan uji Quantitative descriptive analysis (QDA) dalam model jaring labalaba (spider web). Hasil penelitian menunjukkan bahwa penambahan angkak sebanyak 0,3% menunjukkan hasil yang terbaik berdasarkan kualitas sensoris (P≤0,05), namun tidak meningkatkan kualitas fisik, kimia, dan mikrostrukturnya. Kombinasi filler tepung terigu dan tepung ketela rambat sebanyak 10:10 tidak mengubah kualitas fisik, mikrostruktur, sensoris, dan kimia secara umum karena hanya kadar protein saja yang berubah secara signifikan (P≤0,05). Penambahan tepung ketela rambat secara signifikan menurunkan kadar protein sosis. Tidak terdapat interaksi antara penambahan angkak dengan kombinasi filler tepung terigu dan tepung ketela rambat. 20:0, 15:5, 10:10, 5:15 and 0:20%. Each

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“…The study on the relevancy of these compounds, which seem to be more abundant, in the presence of monacolin K or compactin is of interest for further study. If the increase of the compounds number 9 and dehydromonacolin K cause the decrease of Monacolin K and compactin, the optimum condition for the production of high concentration of monacolin K and compactin may be obtained by blocking the production of the compound number 9 and dehydromonacolin K. However, many kinds of fungi also produce mycotoxin (Pattanagul et al 2008;Lin et al 2008). Therefore, the determination of some mycotoxin such as citrinin should be carried out accurately.…”

Section: Monacolins In Red Yeast Ricementioning

confidence: 99%

The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

Chairote

Niamsup

et al. 2008

World J Microbiol Biotechnol

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Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The analysis for the presence and the content of monacolins, the cholesterollowering compounds, were carried out using high performance liquid chromatography (HPLC). The presence of the monacolins was confirmed by the retention time of the reference compounds and LC-MS. The results were compared to those obtained from the Chinese red yeast rice and Thai non-glutinous rice (O. sativa L. cv. Mali105). The chromatograms show the presence of monacolin K acid form (MKA), compactin (P1), monacolin M acid form (MMA), monacolin K (MK), monacolin M (MM), and dehydromonacolin K (DMK). A large peak of a compound with the molecular weight of 358 was also detected but could not be identified. The amount of two important monacolins, compactin, and monacolin K, were determined. It was found that the highest amount of compactin and monacolin K were 21.98 and 33.79 mg/g, respectively, when using Thai rice varity O. sativa L. cv. RD6 which was fermented without adding soybean milk.

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Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.

Cited by 77 publications

References 21 publications

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation

Pengaruh Penambahan Angkak Dan Kombinasi Filler Tepung Terigu Dan Tepung Ketela Rambat Terhadap Kualitas Sosis Sapi

The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

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