Monacolin K, pigments and citrinin of rice pasta by-products fermented by Monascus purpureus
2019
Limroongreungrat, K. | Jirasatid, S. | Nopharatana, M.
Monacolin K, an anti-hypercholesterolaemic agent, is produced by the fungi Monascus spp. along with the bioactive pigment compounds. However, the mycotoxin citrinin is also synthesised by Monascus spp. In the present work, low-cost agricultural by-products (rice pasta by-products) were used as substrates for growth and production of pigments, monacolin K and citrinin by Monascus purpureus TISTR 3541 and M. purpureus TISTR 3629 in solidstate fermentation. Substrate sources were by-products from the production of white rice pasta, brown rice pasta, red jasmine rice pasta, black jasmine rice pasta and mixed rice pasta. M. purpureus TISTR 3629 on white rice pasta by-product produced the most economic yields of pigments including yellow (880.35 OD units/g substrate dry weight (sdw)), orange (519.56 OD units/g sdw) and red (586.64 OD units/g sdw), monacolin K (117.69 mg/kg), and low citrinin concentration (4.11 mg/kg).
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