Utilization of agro-industrial by-products in Monascus fermentation: a review

Abstract

The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world’s market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.

Occurrence, Risk Implications, Prevention and Control of CIT in Monascus Cheese: A Review

“…in the fermentation process have also opened up the market for its application in the field of medicine. 28,29 Currently, Monascus spp. are now being utilized in the dairy sector because of the creation and production of various varieties of Monascus yogurt.…”

“…With the exception of the food industry, Monacolin K, γ-aminobutyric acid, phytosterols, and other substances with physiological activity produced by Monascus spp. in the fermentation process have also opened up the market for its application in the field of medicine. , Currently, Monascus spp. are now being utilized in the dairy sector because of the creation and production of various varieties of Monascus yogurt. , Monascus spp.…”

Supplementary effect of whey components on the monascin productivity of Monascus sp.

“…In addition to a synthetic medium, agro-industrial by-products, such as orange peel waste, sugarcane bagasse, and whey, have been applied for the substrate [14][15][16][17][18][19] to use resources effectively while increasing secondary metabolite production. Kantifedaki et al 15 have used orange peel waste as the sole source of nutrients for higher total pigment production by M. purpureus when comparing solid, semi-solid, and submerged fermentation.…”

“…In addition to a synthetic medium, agro‐industrial by‐products, such as orange peel waste, sugarcane bagasse, and whey, have been applied for the substrate 14‐19 to use resources effectively while increasing secondary metabolite production. Kantifedaki et al 15 .…”

Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt

“…These products have been commonly used as food colorants and dietary material due to the secondary metabolites produced during fermentation, namely Monascus pigments, monacolin K, γ-aminobutyric acid (GABA), and dimerumic acid (Lee & Pan, 2012). These compounds have been reported to have bioactivities, such as anti-in ammatory, anticancer, antimicrobial, antiobesity, antidiabetic, and antihypercholesterolemia (Srianta et al, 2021). Jeon, Lee, Choi, & Kwon (2011) reported on the addition of Monascus sp.…”