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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)
Publication Information
Food Science and Biotechnology / v.15, no.5, 2006 , pp. 814-816 More about this Journal
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
Monascus ruber; solid-state fermentation; soybean; monacolin K; citrinin;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
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