Production of angkak through co-culture of Monascus purpureus and Monascus ruber
Prasad Faculty of Pharmacy Pharmaceutical Biotechnology Laboratory) Panda, Bibhu; Faculty of Science Molecular Biology and Biotechnology Laboratory) Javed, Saleem; Faculty of Pharmacy Pharmaceutical Biotechnology Laboratory) Ali, Mohd.
Braz. J. Microbiol.;
41(3)2010.
Artigo
em Inglês
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| ID: vti-444574
Resumo
Angkak (red mold rice, red yeast rice, Chinese red rice) is a traditional Chinese medicine produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K /lovastatin, has been proven to lower blood lipid levels. In this study, a co-culture of Monascus purpureus MTCC 369 and Monascus ruber MTCC 1880 was used for angkak production. Four medium parameters screened by Plackett-Burman design were optimized by response surface methodology for highest lovastatin production in angkak during solid-state fermentation by the co-culture. Maximum lovastatin production of 2.84 mg g-1 was predicted in solid medium containing 20 g rice and 40 ml liquid nutrients medium (malt extract 9.68 g l-1, dextrose 38.90 g l-1, MnSO4.H2O 1.96 g l-1, and MgSO4.7H2O 0.730 g l-1) by point prediction tool of Design Expert 7.1 software (Statease Inc. USA).
Biblioteca responsável:
BR68.1
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