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

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 ex...

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Detalles Bibliográficos
Autores principales: Liu, Xiuhe, Sun, Aonan, Li, Qing, Du, Yamin, Zhao, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8894543/
https://www.ncbi.nlm.nih.gov/pubmed/35239075
http://dx.doi.org/10.1186/s13568-022-01368-z
Descripción
Sumario: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). SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13568-022-01368-z.