What is it about?
To date, there is no established information of the production of Monascus fermented products (MFP) in Malaysia. MARDI has initiated an intensive research on producing MFPs from locally isolated Monascus purpureus using solid state fermentation (SSF). The performance of the SSF was influenced by substrate moisture contents and several other factors such as strains of the fungus, substrate variety, nitrogen source and degree of aeration. MFPs which combines the functional characteristics of Monacolin K (anti -hypercholesterolemic agent) is a potential functional bio-ingredients. Its attractive appearance and functional properties can turn MFPs into an important and popular health bioingredients in the future.
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Why is it important?
Research have been done and provenbthe capability of Monascus sp. to produce monacolin K, as a secondary metabolite increased interest of public to use this product as a dietary supplement. Monacolin K can lower the cholesterol level in body, improving food digestion and blood circulation. Consumption red fermented rice (also known as red yeast rice or red mold rice),has been extensively studied in animals and humans and was found to reduce cholesterol levels by 11–32% and triacylglycerol concentrations by 12–19% (Heber et al., 1999).
Perspectives
Products derived from Monascus sp have been shown that can be important ingredients for chicken feed. The finding in the present study suggest that MFPs could be used as protein substitute up to 5–10% in the diet of growing chicken (specific for layers). At the same time, it will carry some benefits on cholesterol properties; for example targeting low cholesterol eggs. However, further studies are needed to justify the long-term effect and benefit of MFPs products for health and egg production. Overall, qualitatively, SSF using M. purpureus FTC 5391 have improved the nutrient of MFPs. Further, the quality control and management during the fermentation process must be taken into account. With this adaptation, MFPs is likely to be an appropriate choice for protein supplement and could be scaled up for large production.
Musaalbakri Abdul Manan
MARDI
Read the Original
This page is a summary of: Proximate and amino acids composition of Monascus fermented products with potential as functional feed ingredients, Cogent Food & Agriculture, February 2017, Taylor & Francis,
DOI: 10.1080/23311932.2017.1295767.
You can read the full text:
Resources
The Morphology and Structure of Red Pigment Producing Fungus: Monascus Purpureus
Monascus purpureus
Monascus spp.: A source of Natural Microbial Color through Fungal Biofermentation
Monascus purpureus
Fermentation Conditions Affecting Growth of Monascus purpureus FTC 5391
Monascus purpureus
Kinetics of Red-Pigment Fermentation by Monascus Purpureus FTC 5391 in Shake Flask Culture and Stirred Tank Fermenter Using Different Carbon and Nitrogen Sources
Monascus Purpureus
Aeration and agitation strategies for the improvement of red pigment production by Monascus purpureus FTC 5391
Monascus purpureus FTC 5391
Improvement of red-pigment-producing fungal strain (Monascus purpureus FTC 5391) using monospore isolation technique
Monascus purpureus
Kinetics and modeling of red pigment fermentation by Monascus purpureus FTC 5391 in 2-litre stirred tank fermenter using glucose as a carbon source
Monascus purpureus
Kinetics of red pigment fermentation in 2-litre stirred tank fermenter using different types and concentrations of carbon sources
Monascus purpureus
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