Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method
Acidic Monacolin K is a physiologically active substance with multiple functions such as lipid-lowering, anti-fatigue, anti-microbial, anti-tumor and neuroprotective, and is considered to be a good hypolipidemic drug. In order to increase the content of Monacolin K in Monascus fermentation products,...
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Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-219.pdf |
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| author | CHEN Yang, HONG Housheng |
| author_facet | CHEN Yang, HONG Housheng |
| author_sort | CHEN Yang, HONG Housheng |
| collection | DOAJ |
| description | Acidic Monacolin K is a physiologically active substance with multiple functions such as lipid-lowering, anti-fatigue, anti-microbial, anti-tumor and neuroprotective, and is considered to be a good hypolipidemic drug. In order to increase the content of Monacolin K in Monascus fermentation products, using Monascus purpureus as the fermentation strain, the solid-state fermentation conditions of M. purpureus were optimized by single factor test and response surface method. The results showed that the optimal fermentation conditions for acidic Monacolin K production were as follow: solid-liquid ratio 1∶5 (g∶ml), contents of glycerin, soybean powder, L-arginine, sodium acetate 2.34%, 1.97%, 0.60%, 0.15%, respectively. The culture was taken at 30 ℃ at normal temperature for 3 d at the beginning of the experiment, and the low temperature culture was taken at 20 ℃ for 21 d at the end of the experiment, with the total fermentation time was 24 d. On the 3rd and 4th day of low-temperature fermentation, L-arginine 0.60% and sodium acetate 0.15% were added. Under the optimized conditions, the yield of acidic Monacolin K could reach 7.59 mg/g, which was 153.85% higher than that before optimization. |
| format | Article |
| id | doaj-art-5e786ab3dce94dce990a0e8265f8b542 |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-5e786ab3dce94dce990a0e8265f8b5422025-08-20T03:39:54ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-02-0144221922510.11882/j.issn.0254-5071.2025.02.032Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface methodCHEN Yang, HONG Housheng01. College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China;;2. Nanjing Huike Bioengineering Equipment Co., Ltd., Nanjing 210009, ChinaAcidic Monacolin K is a physiologically active substance with multiple functions such as lipid-lowering, anti-fatigue, anti-microbial, anti-tumor and neuroprotective, and is considered to be a good hypolipidemic drug. In order to increase the content of Monacolin K in Monascus fermentation products, using Monascus purpureus as the fermentation strain, the solid-state fermentation conditions of M. purpureus were optimized by single factor test and response surface method. The results showed that the optimal fermentation conditions for acidic Monacolin K production were as follow: solid-liquid ratio 1∶5 (g∶ml), contents of glycerin, soybean powder, L-arginine, sodium acetate 2.34%, 1.97%, 0.60%, 0.15%, respectively. The culture was taken at 30 ℃ at normal temperature for 3 d at the beginning of the experiment, and the low temperature culture was taken at 20 ℃ for 21 d at the end of the experiment, with the total fermentation time was 24 d. On the 3rd and 4th day of low-temperature fermentation, L-arginine 0.60% and sodium acetate 0.15% were added. Under the optimized conditions, the yield of acidic Monacolin K could reach 7.59 mg/g, which was 153.85% higher than that before optimization.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-219.pdfmonascus purpureus|acidic monacolin k|fermentation conditions optimization|response surface method |
| spellingShingle | CHEN Yang, HONG Housheng Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method Zhongguo niangzao monascus purpureus|acidic monacolin k|fermentation conditions optimization|response surface method |
| title | Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method |
| title_full | Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method |
| title_fullStr | Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method |
| title_full_unstemmed | Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method |
| title_short | Optimization of fermentation conditions for acidic Monacolin K production by Monascus purpureus with response surface method |
| title_sort | optimization of fermentation conditions for acidic monacolin k production by monascus purpureus with response surface method |
| topic | monascus purpureus|acidic monacolin k|fermentation conditions optimization|response surface method |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-219.pdf |
| work_keys_str_mv | AT chenyanghonghousheng optimizationoffermentationconditionsforacidicmonacolinkproductionbymonascuspurpureuswithresponsesurfacemethod |