Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity.
Food Sci Biotechnol
; 31(6): 721-730, 2022 Jun.
Article
in En
| MEDLINE
| ID: mdl-35646409
ABSTRACT
In this study, a high monacolin K yield was achieved through solid-state fermentation of Ginkgo biloba seeds. Monascus purpureus suspension made from red yeast rice was used as spore inoculum. Fermentation conditions in solid-state fermentation were optimized using response surface methodology, and the optimal conditions for the maximum monacolin K yield (17.71 ± 1.57 mg/g) were 0.22% ammonium sulfate, 0.34% ammonium chloride, 0.05% magnesium sulfate, fermentation time of 12 days, inoculation volume of 11%, and temperature of 27 °C. The total phenolic content of Monascus-fermented ginkgo seeds attained 9.67 mg GAE/g, 4.88-fold higher than that of unfermented ginkgo seeds. The scavenging abilities of DPPH and ABTS free radicals increased to 9.79 mg TE/g and 13.92 mg TE/g, respectively. These findings highlight the importance of investigating the optimal fermentation conditions for maximum monacolin K yield and the utilization value of ginkgo seed as fermentation substrate for higher bioactivities. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01078-z.
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Database:
MEDLINE
Language:
En
Journal:
Food Sci Biotechnol
Year:
2022
Type:
Article