Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production.

Masatoshi Tsukahara; Naoya Shinzato; Yasutomo Tamaki; Tomoyuki Namihira; Toru Matsui

Abstract   Monascus pilosus NBRC4520 was selected for functional fermented food inoculation for its high lovastatin and low citrinin production with a deep-red color. For koji (mold rice) with high lovastatin production, separation of the growth phase and lovastatin production phase by shifting the temperature from 30 to 23 °C increased lovastatin production by nearly 20 times compared to temperature-constant cultivation. In addition, citrinin was not produced even in the lovastatin production phase, although the pigment was increased. With temperature-shift cultivation, 225 μg lovastatin/g dry koji was produced in 14 days without citrinin.

FERMENTATION; RED yeast rice; MONASCUS; MYCOTOXINS; SHIFTING cultivation; STATINS (Cardiovascular agents); TEMPERATURE; INOCULATION of crops

Applied Biochemistry & Biotechnology, 2009, Vol 158, Issue 2, p476

0273-2289

Academic Journal

10.1007/s12010-009-8553-8