LAUSR

BACKGROUND Monascus sp. has been used for fermented foods for centuries. It can synthesize yellow, red and orange pigments as secondary metabolites. Here, we focused on yellow pigment monascin, responsible for anti-inflammation and antidiabetic effects, and evaluated that if whey could be a suitable substrate with or without rice powder for monascin production using M. purpureus AHU 9085, M. pilosus NBRC 4520 and M. ruber NBRC 32318. RESULT Growth and monascin production of the three Monascus strains were dependent on the three liquid media consisting of whey and/or rice. All strains showed the best growth in rice and whey mixed medium where M. ruber NBRC 32318 exhibited the highest total monascin production. Subsequent investigation on the effects of whey components indicated a mineral cocktail in whey was outstandingly stimulative for the monascin production efficiency of M. ruber NBRC 32318. However, this recipe exhibited lesser stimulation or even inhibition for M. pilosus NBRC 4520 and M. purpureus AHU 9085, respectively. In terms of total monascin production, rice with whey provided the highest level due to the growth promotion along with a relatively high production efficiency. CONCLUSION Effect of whey on the growth and monascin production was highly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain specific manner. Further studies are needed to elucidate the mechanism behind the diverse response by the minerals on the monascin production of Monascus species. This article is protected by copyright. All rights reserved.