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Optimum Conditions for Production of Mevinolin from the Soybean Fermented with Monascus sp.  

Pyo, Young-Hee (Traditional Food Research Division, Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.2, 2006 , pp. 256-261 More about this Journal
Abstract
Soybeans were fermented with Monascus sp. to select strain with highest mevinolin production through solidstate fermentation. Monascus pilosus IFO 480 showed highest yield of 2.2 mg mevinolin per g dry weight without citrinin, toxic fungal secondary metabolite, as byproduct. Nutrient broth used for soybean fermentation with Monascus sp. was composed of 3.4 rice powder, 1.1 peptone, 2.6 glycine, 12.9 glucose, initial pH 6.0 (%, w/v). Mevinolin was present in fermentation substrate largely as hydroxy carboxylate form (open lactone, 91.8-96.8%), which is used as hypocholesterolemic agent. Production of mevinolin continued up to 50 days fermentation time at $30^{\circ}C$.
Keywords
Monascus sp.; mevinolin; hypocholesterolemic agent; soybean fermentation; citrinin;
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