tailieunhanh - Effects of method and cultivation conditions on pigments and monacolin production by strains of monascus purpureus 5057 and 5085

The aim of the work is to screen a suitable fermentation method and conditions for pigment and Monacolin production by Monascus purpureus 5057 and 5085. | TẠP CHÍ KHOA HỌC VÀ CÔNG NGHỆ Tập 48, số 3, 2010 Tr. 63-69 EFFECTS OF METHOD AND CULTIVATION CONDITIONS ON PIGMENTS AND MONACOLIN PRODUCTION BY STRAINS OF MONASCUS PURPUREUS 5057 AND 5085 NGUYEN THI HOAI TRAM, DO THI THUY LE, BUI THI HONG PHUONG, DO THI THANH HUYEN, PHAM DUC TOAN, TRINH THI KIM VAN, TRAN TRUNG DUNG, HOANG DINH HOA, ZHAO HAI 1. INTRODUCTION The red fungus of Monascus sp. have been used for preparation of oriental fermented foods such as red soyabean cheese, preservaties, color and flavor in processing of meat, fish, red rice wine and beverages in many Asean countries such as China, Japan, Taiwan, Korea, Philippines, etc for centuries [1, 3]. After fermentation by soilid state or submerged methods Monascus sp. produced at least six moleculas of natural pigments of three group as yellow (ankaflavin and monascin), orange (rubropunctatin and monascorubrin) and red (rubropunctamine and monascorubramine). Monascus fungus also able to produce other secondary metabolites as ethanol, coenzyme, and compounds with anticholesterollemic activity (Monacolin), antihypertension as γ - aminobutyric acid (GABA) [4, 5, 7]. The aim of the work is to screen a suitable fermentation method and conditions for pigment and Monacolin production by Monascus purpureus 5057 and 5085. 2. MATERIALS AND METHODS . Strains and culture conditions Two strains of Monascus purpureus 5057 and 5085 from Food Industries Research Institute’s Microorganism Culture Collection were employed in this study. Monascus strains were maintained on potato dextrose agar (PDA) slopes at 4oC. The strains first cultured on potato dextrose agar (PDA) to induce spore formation. After cultivation at 30oC for 7 days, spores were suspended in distilled water and used as innoculum for solid state fermentation or as seed culture for submerged fermentation. Solid state fermentation was carried out as follow: 100 gram rice was steamed with 70 ml tap water. After cooling, 50 gram of steamed rice was put in .