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The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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Production of Pigment by Liquid Culture and Monacolin K in Red Mold Rice by Solid State Fermentation of Monascus ruber Strains

Monascus ruber의 액체배양을 통한 색소 생산 및 고체발효를 통한 홍국쌀의 monacolin K 생산 특성

  • Park, Youn-Je (Department of Food Science and Technology, Kongju National University)
  • 박윤제 (공주대학교 식품공학과)
  • Received : 2013.12.02
  • Accepted : 2013.12.13
  • Published : 2013.12.30
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Abstract

The growth characteristics and production of color pigments by Monascus strains were investigated during liquid culture, and production of monacolin K in red mold rice was carried out by solid state fermentation. Four different Monascus ruber strains were cultured in potato dextrose yeast extract broth (PDYB) media at $25^{\circ}C$ for 15 days. The high producing strain for red pigment was not corresponded to the strain for yellow pigment. Production of red pigment was high in the strain causing the fast pH change in culture broth. Production of monacolin K in red mold rice by solid state fermentation was influenced by a combination of wet cell weight and spore density in inoculum by liquid culture. Most strains showed the high production of monacolin K in red mold rice, when submerged fermentation was carried out for 5 days as inoculum for solid state fermentation. These results suggest that submerged fermentation period of inoculum have an effect on the production of monacolin K in red mold rice by solid state fermentation, and monacolin K in red mold rice could be increased by controlling the condition of submerged fermentation for inoculum.

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References

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