Browse > Article
http://dx.doi.org/10.3746/jkfn.2004.33.1.164

Screening and Identification of Monascus Strain Producing Monacolin K  

곽은정 (한국식품개발연구원)
이효민 (한국식품개발연구원)
임성일 (한국식품개발연구원)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.1, 2004 , pp. 164-169 More about this Journal
Abstract
We had screened the Monascus strain capable of producing monacolin K dominantly among 29 Monascus strains. Red yeast rice was prepared by culturing each Monascus sp. with 200 g of steamed rice (12$0^{\circ}C$, 20 min) at 3$0^{\circ}C$ for 10 days and drying at 8$0^{\circ}C$ for 20 min. As a result, red yeast rice cultured by M. purpureus ATCC16457, M. purpureu IFO 32316, M. purpureus IFO 32228, M. kaoliang ATCC 46595 and M. kaoliang ATCC 46596 produced lots of red pigment and monacolin K. An unidentified Monascus sp. showed the highest productivityof red pigment and monacolin K among 29 Monascus strains. Its production of red pigment and monacolin K was 1.3∼39 times and 2.4∼8 times higher than other strains, respectively. Although the morphological characteristics of unidentified Monascus strain were a little different from the typical M. purpureus, it was identified as M. purpureus CBS 281.34 from the result of sequencing of ITS (Internal transcribed spacer) and 28S ribosomal RNA (partial).
Keywords
Monascus sp.; monacolin K; pigment; Monascus purpureus CBS 281.34;
Citations & Related Records
Times Cited By KSCI : 10  (Citation Analysis)
연도 인용수 순위
1 Characteristics of kochujang prepared by Monascus anka koji /
[ Chung,S.H.;Suh,H.J.;Hong,J.H.;Lee,H.K.;Cho,W.D. ] / J Korean Soc Food Sci Nutr   과학기술학회마을
2 Compilation of small ribosomal subunit RNA sequences /
[ Dams,E.;Hendriks,L.;Van de Peer,Y.;Neefs,J.M.;Smits,G.;Vandenbempt,I.;De Wachter,R. ] / Nucleic Acids Res   DOI
3 Content of rutin and monacolin K in red buckwheat fermented with Monascus ruber /
[ Kang,D.Z.;Um,J.B.;Lee,S.K.;Lee,J.H. ] / Korean J Food Sci Technol   과학기술학회마을
4 The chemical properties of doenjang prepared by Monascus koji /
[ Kim,E.Y.;Rhyu,M.R. ] / Korean J Food Sci Technol
5 Studies on the storage of functional red soybean curd /
[ Hwang,T.I.;Kim,S.K.;Park,Y.S.;Byoun,K.E. ] / J Korean Soc Food Sci Nutr   과학기술학회마을
6 Production of cholesterol inhibitor, monacolin produced from Monasces pilosus M-15 /
[ Ryu,B.H.;Ahn,M.K.;Park,J.O. ] / J Korean Soc Food Nutr   과학기술학회마을
7 Stability of pigment produced by Monascus pilosus /
[ Park,M.J.;Yoon,E.K.;Kim,S.D. ] / Korean J Food Sci Technol
8 New monascus metab olie isolated from red yeast rice (angkak, red koji) /
[ Wild,D.;Toth,G.;Humpf,H.U. ] / J Agric Food Chem   DOI   ScienceOn
9 Characteristics and stability of pigments produced by Monascus anka in a jar fermenter /
[ Kim,S.J.;Rhim,J.W.;Kang,S.G.;Jung,S.T. ] / J Korean Soc Food Sci Nutr   과학기술학회마을
10 Determination of lovastatin (mevinolin) and mevinolinic acid in fermentation liquids /
[ Kysilka,R.;Kren,V. ] / J Chromatogr   DOI   ScienceOn
11 /
[ 민경찬;정희종;정수열;김재근;손규목;김도영 ] / 식품미생물학
12 High-performance liquid chromatographic analysis of mevinolin as mevinolinic acid in fermentation broths /
[ Friedrich,J.;Zuzek,M.;Bencina,M.;Cimerman,A.;Strancar,A.;Radez,I. ] / J Chromatogr
13 Constituents of red yeast rice, a traditional Chinese food and medicine /
[ Ma,J.;Li,Y.;Ye,Q.;Li,J.;Hua,Y.;Ju,D.;Zhang,D.;Cooper,R.;Chang,M. ] / J Agric Food Chem   DOI   ScienceOn
14 Screening of fungal strains producing lovastatin, an antihypercholesterolemic agent /
[ Bang,I.Y.;Whang,S.H.;Kim,J.W.;Kim,S.Y.;Park,C.S. ] / Korean J Food Sci Technol   과학기술학회마을
15 The relation between antihypertensive effect and γ-aminobutyric acid, mycelial weight and pigment of Monascus /
[ Rhyu,M.R.;Kim,E.Y. ] / Korean J Food Sci Technol
16 Pigments produced by Monascus purpureus with regard to quality and quantity /
[ Broder,C.U.;Koehler,P.E. ] / J Food Sci   DOI
17 Improvement of red pigment/citrinin production ratio as a function of environmental conditions by Monascus ruber /
[ Hajjaj,H.;Blanc,P.J.;Groussac,E.;Goma,G.;Uribelarrea,J.L.;Loubiere,P. ] / Biotechnol Bioeng   DOI   ScienceOn
18 Hepatic oxygen free radical metabolizing enzyme activities and serum lipid profile in rats fed diet supplemented with Monascus pigment /
[ Yu,T.S.;Kim,H.H.;Yoon,C.G. ] / J Korean Soc Food Sci Nutr   과학기술학회마을   DOI   ScienceOn
19 Mutants of lovastatin-hyperproducing Aspergillus terreus deficient in the production of sulochrin /
[ Vinci,V.A.;Hoerner,T.D.;Coffman,A.D.;Schimmel,T.G.;Dabora,R.L.;Kirpekar,A.C.;Ruby,C.L.;Stieber,R.W. ] / J Ind Michrobiol   DOI
20 Monitoring of selected metabolites and biotransformation products from fermentation broths by high-performance liquid chromatogrphy /
[ Morovjan,G.;Szakacs,G.;Fekete,J. ] / J Chromatogr
21 Studies on the determination method of Monascus pigments in foods /
[ Lee,T.S.;Lee,Y.J.;Kwon,Y.K.;Park,J.S.;Ko,H.S.;Sim,K.C.;Lee,J.Y.;Shin,J.W.;Song,J.W.;Lee,C.W. ] / Korean J Food Sci Technol
22 Useful microbe as health food material /
[ Editorial department ] / Food and development
23 Effect of Monascus koji on the fermentation and quality of kimchi /
[ Kim,S.D.;Kim,I.D.;Park,M.J. ] / J Korean Soc Food Sci Nutr   과학기술학회마을