Factors and advances on fermentation of Monascus sp. for pigments and monacolin K production: a review
2019
Kongbangkerd, T. | Kraboun, K. | Rojsuntornkitti, K. | Phanumong, P.
A monascal product or angkak is a kind of fermented product obtained from the fermentation of polished rice (Oryza sativa) or other kind of high carbohydrate raw materials with Monascus sp. It has been utilised as a natural food colorant and a folk medicine in many countries for a long time. Monascal rice is well known for lowering blood cholesterol levels and antioxidant activities because of its significantly bioactive components, e.g. monacolins, phenolic compounds, γ-aminobutyric acid and dimerumic acid. This review mainly focuses on the biosynthesis pathway of pigments and monacolin K, and the factors affecting Monascus fermentation on Monascus pigments and monacolin K. The improvement of solid-state fermentation (SSF) and submerged fermentation (SF) of Monascus sp. using two-step fermentation for pigments and monacolin K production and antioxidant activities of Monascus-pigments is also discussed.
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Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia
