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http://dx.doi.org/10.4014/jmb.1201.01016

Development of Monacolin K-Enriched Ganghwayakssuk (Artemisia princeps Pamp.) by Fermentation with Monascus pilosus  

Lee, Dong Sub (Department of Foods and Nutrition, Kookmin University)
Lee, Inhyung (Department of Advanced Fermentation Fusion Science and Technology, Kookmin University)
Publication Information
Journal of Microbiology and Biotechnology / v.22, no.7, 2012 , pp. 975-980 More about this Journal
Abstract
Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascus-fermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.
Keywords
Gangwhayakssuk (Artemisia princeps Pamp.); response surface methodology; Monascus pilosus; monacolin K;
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