Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Development of Monacolin K-Enriched Ganghwayakssuk (Artemisia princeps Pamp.) by Fermentation with Monascus pilosus

  • Lee, Dong Sub (Department of Foods and Nutrition, Kookmin University) ;
  • Lee, Inhyung (Department of Advanced Fermentation Fusion Science and Technology, Kookmin University)
  • Received : 2012.01.12
  • Accepted : 2012.02.24
  • Published : 2012.07.28
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Abstract

Monacolin K-enriched ganghwayakssuk (Artemisia princeps Pamp.) was developed by fermentation with Monascus sp. Among the 15 Monascus spp. isolated previously from Monascus fermentation products, Monascus pilosus KMU108 produced 2,219 mg/kg of monacolin K during ganghwayakssuk fermentation with no detectable citrinin. The optimum concentrations of ganghwayakssuk and glucose determined from the response surface methodology (RSM) design were 2.2% and 3.8%, respectively. By applying these conditions, the monacolin K productivity was increased to 3,007 mg/kg after 15 days of fermentation. On the other hand, other characteristics such as the total content of flavonoids and phenolic compounds, and the antioxidant activity were relatively unchanged. Therefore, Monascus-fermented ganghwayakssuk is an excellent biomaterial for the development of functional foods because of its high level of monacolin K, known to lower cholesterol levels.

Keywords

References

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