Monacolin K, pigments and citrinin of rice pasta by-products fermented by Monascus purpureus
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Publication Details
Author list: Jirasatid S., Limroongreungrat K., Nopharatana M.
Publisher: Faculty of Food Science and Technology
Publication year: 2019
Journal: International Food Research Journal (1985-4668)
Volume number: 26
Issue number: 4
Start page: 1279
End page: 1284
Number of pages: 6
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
Monacolin K, an anti-hypercholesterolaemic agent, is produced by the fungi Monascus spp. along with the bioactive pigment compounds. However, the mycotoxin citrinin is also synthesised by Monascus spp. In the present work, low-cost agricultural by-products (rice pasta by-products) were used as substrates for growth and production of pigments, monacolin K and citrinin by Monascus purpureus TISTR 3541 and M. purpureus TISTR 3629 in solid-state fermentation. Substrate sources were by-products from the production of white rice pasta, brown rice pasta, red jasmine rice pasta, black jasmine rice pasta and mixed rice pasta. M. purpureus TISTR 3629 on white rice pasta by-product produced the most economic yields of pigments including yellow (880.35 OD units/g substrate dry weight (sdw)), orange (519.56 OD units/g sdw) and red (586.64 OD units/g sdw), monacolin K (117.69 mg/kg), and low citrinin concentration (4.11 mg/kg). ฉ 2019 Universiti Putra Malaysia.
Keywords
Pigment, Rice pasta by-product
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