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
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
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DOI：
10.1007/s12010-009-8553-8
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发表时间：
2009-02
影响因子：
3
通讯作者：
Masatoshi Tsukahara;N. Shinzato;Yasutomo Tamaki;T. Namihira;T. Matsui
中科院分区：
文献类型：
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作者：
Masatoshi Tsukahara;N. Shinzato;Yasutomo Tamaki;T. Namihira;T. Matsui
Monascus pilosusNBRC4520 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.
