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Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation

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Relation http://ir.cftri.com/12297/
http://dx.doi.org/10.1515/1556-3758.1420
 
Title Optimization of Monacolin K Production by
Monascus purpureus MTTC 410 in
Submerged Fermentation
 
Creator Mohan Kumari, H. P.
Mohan, A. Dhale
Vijayalakshmi, G.
 
Subject 03 Fungi
 
Description Monascus purpureus, a traditional Chinese fermentation fungus, is used as a natural dietary
supplement. Among the metabolites of M. purpureus, monacolin K (lovastatin) is found to be
very important and have been proven to be cholesterol-lowering drug. They are potent inhibitor
of 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA). Cultural condition has a significant
influence on the yield of monacolin K. This study deals with the cultural parameters like carbon,
nitrogen, pH and temperature on monacolin K production by M. purpureus. The effect of different
carbon sources (glucose, fructose, maltose, sucrose and lactose) on monacolin K production
indicated that maltose as carbon source yielded more monacolin K (71.07 mg/L) followed by
glucose (61.99 mg/L). Among different nitrogen sources (ammonium nitrate, ammonium sulphate,
yeast extract, peptone and ammonium chloride), peptone produces highest concentration of
monacolin K (62.00 mg/L) followed by ammonium chloride (52.30 mg/L). Optimum temperature
was found to be 28°C with 72 mg/L of monacolin K. pH also plays a major role on the synthesis
of monacolin K. pH 5.0 was found optimum (56 mg/L) when compared to other pH values. An
enhanced amount of monacolin K (81.27 mg/L) was achieved with the above optimum parameters
by controlling the fermentation condition.
 
Date 2012
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/12297/1/International%20Journal%20of%20Food%20Engineering%20Vol.%208%20Iss.%203%2C%20Article%2039.pdf
Mohan Kumari, H. P. and Mohan, A. Dhale and Vijayalakshmi, G. (2012) Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation. International Journal of Food Engineering, 8 (3). pp. 1-12.