Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Solid-State Fermentation for Production of Monacolin K on Soybean by Monascus ruber GM011

  • Jia, Xiao-Qin (Department of Food Science and Technology, Chungnam National University) ;
  • Mo, Eun-Kyoung (Research and Development Center, DBIO Incorporation) ;
  • Sun, Bai-Shen (Department of Food Science and Technology, Chungnam National University) ;
  • Gu, Li-Juan (Department of Food Science and Technology, Chungnam National University) ;
  • Fang, Zhe-Ming (Department of Food Science and Technology, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science and Technology, Chungnam National University)
  • Published : 2006.10.30
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Abstract

Monacolin K (MK) was produced on soybean using Monascus ruber GM011 by a two-stage-fermentation process. The optimal temperature was identified as $28^{\circ}C$. Higher yield was obtained by multiple-level-temperature cultivation than by single-level-temperature cultivation. The highest yield of total MK, 4.810 mg/g dry soybean product, was attained after 30 days of solid-state fermentation. No citrinin could be detected in the fermented soybean.

Keywords

References

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