Production and antioxidant activity of alcoholic beverages made from various cereal grains usingMonascus purpureusNBRC 5965

Abstract

Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic beverages with antioxidant activity were made from cereal grains of various colours utilizing the saccharifying activity of Monascus purpureus NBRC 5965. The alcoholic beverage made from black rice and beni koji prepared with M. purpureus NBRC 5965 showed a deep red colour, and the DPPH radical scavenging activity of the alcoholic beverage made from black rice and beni koji was around a 3300 µm Trolox equivalent/mL‐beverage. The antioxidant activity of this alcoholic beverage is thought to be a result of the combination of Monascus pigments and black rice anthocyanin. The DPPH radical scavenging activity and inhibitory activity of lipid peroxidation of an alcoholic beverage made with beni koji were higher than those of an alcoholic beverage made with ki koji prepared with Aspergillus oryzae. Copyright © 2016 The Institute of Brewing & Distilling

Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product

“…The presence of high alcohol content indicated successful fermentation by utilisation of RPBP as a substrate. The alcohol content achieved in the present work was similar to the study by Takeshita et al (2015) in which Monascus wine contained 7.9 -8.6% ethanol after fermentation by industrial sake yeast S. cerevisiae K7 for 7 d. The yield of alcohol depended on the number of yeast cells during fermentation, the type of fermentable sugars, the capacity of sugar consumption and alcohol production, and the alcohol tolerance of the yeast strain (Palaniveloo and Vairappan, 2013;Shin et al, 2017).…”

“…The phenolic compounds such as dihydroferulic acid and ferulic acid in rice vinegar act as antioxidants (Ho et al, 2017). Antioxidant activity in Monascus wine and Monascus vinegar could also come from Monascus pigments (Hsieh et al, 2013;Takeshita et al, 2015). The fermentation employing AAB also improved the antioxidant activity of the product.…”

Ethnohistoric review of amylolytic fermentation in Amazonia

“…Although the sources of this study are written texts, without field or laboratory research, it is possible to suggest that the red mold used was Monascus sp. In fact, Monascus sp., like Rhizopus, easily colonizes carbohydrates and is also used in China, Japan, and other Southeast Asian countries for the preparation of food and drink (Park et al, 2016;Takeshita et al, 2016). In particular, Monascus purpureus is used in the amylolytic fermentation of rice for the production of red rice, used both for the preparation of beverages and traditional medicines (Arunachalam & Narmadhapriya, 2011).…”

Bioconversion of pretreated wheat straw to ethanol by Monascus purpureus CBS 109.07 and Fusarium venenatum ATCC 20334 using simultaneous saccharification and fermentation

“…These monomeric sugars can be converted to ethanol by simultaneous saccharification and fermentation (SSF) method, for example by M. purpureus CBS 109.07 and F. venenatum ATCC 20334. The previous study by Takeshita et al (2016) showed that combination of Monascus purpureus NBRC 5965 and Saccharomyces cerevisiae K7 could produce ethanol in alcoholic beverages. The results showed that M. purpureus has the capability as saccharification agent and ethanol producer.…”