Characteristics of Monascus sp. Isolated from Monascus Fermentation Products

• Published in: Food science and biotechnology Vol. 19; no. 5; pp. 1151 - 1157
• Main Authors: Kim, Ji-Yeun, Kim, Hae-Jin, Oh, Jee-Hwan, Lee, In-Hyung
• Format: Journal Article
• Language: Korean
• Published: 2010
• Subjects: citrinin; Monascus sp; Monascus fermentation product; monacolin K
• ISSN: 1226-7708; 2092-6456

To screen for the strains suitable for industrial applications, 15 Monacus sp. were isolated from various Monascus fermentation products. The isolated strains were belonging to Monascus pilosus, Monascus purpureus, Monascus albidulus, and Monascus femeus based on the ITS sequence and morphological characteristics. They produced globular and hyaline conidia, and red, orange, or hyaline ascomata except for M. fumeus, in which ascomata was not observed in malt extract media. Each strain produced monacolin K and citrinin at different levels on different media: 15.79-20.05 mg/L of monacolin K and 0-255 ${\mu}g$/L of citrinin in submerged culture of monacolin K producing media, 1.27-2.69 mg/L and about 507.4 ${\mu}g$/L in YES medium, 0-0.78 g/kg and 0-9.7 mg/kg in Monascus red rice products, suggesting that it is necessary to adopt the similar conditions to a specific application for screening as well. These various isolated strains would be great resources for industrial application to develop Monascus fermented functional products.