Monacolin K production by citrinin‐free Monascus pilosus MS‐1 and fermentation process monitoring. Issue 5 (27th April 2014)

• Record Type: Journal Article
• Authors: Feng, Yanli; Shao, Yanchun; Zhou, Youxiang; Chen, Fusheng
• Is Part Of: Engineering in life sciences. Volume 14:Issue 5(2014:Sep.)
• Page Start: 538
• Page End: 545
• Publication Date: 2014-04-27
• Subjects: Bioengineering -- Periodicals; 660.605
• DOI: 10.1002/elsc.201300128
• Languages: English
• ISSNs: 1618-0240

Abstract

<abstract abstract-type="main"> <title> <x xml:space="preserve">Abstract</x> </title> <p>Monacolin K (MK) is a naturally occurring hypocholesterolemic agent that specifically inhibits HMG‐CoA reductase. As a natural source of MK, <italic>Monascus</italic>‐fermented products are of special interest; however, some <italic>Monascus</italic> strains could produce citrinin, which is a nephrotoxin, as a contaminant in <italic>Monascus</italic>‐derived products. A <italic>Monascus pilosus</italic> strain (MS‐1) that produces high amounts of MK, but no citrinin, was screened in previous investigations. Herein, liquid‐state fermentation parameters of the MS‐1 strain were optimized using statistical methods to maximize the MK yield with potato juice as a basic medium. The maximum MK yield (326.74 μg/mL) was predicted with 50 mL of medium in a 250‐mL conical flask containing 30 g/L sucrose, 38.75 g/L soybean flour, 0.00105 mol/L Mg²⁺ at pH 5.48, and 8% v/v seed inoculum precultured for 42 h at 30°C, incubated at 30°C for 3 days, followed by further incubation for 11 days at 24.7°C. The verified MK yield was 390.68 μg/mL and the MK yield increased to 565.64 μg/mL after 21 days of fermentation. No citrinin was detected in MS‐1‐fermented products. The results suggest that citrinin‐free MK can be obtained from natural medium through liquid‐state fermentation in an economical way. This method will be of practical value to the industrial production of MK.</p> </abstract>