Open AccessThe role of carbon and nitrogen sources in the production of bioactive compounds in Monascus fermentation products: a mini review
Author(s) -
VindhyaTri Widayanti,
Teti Estiasih,
Elok Zubaidah,
Mohamed A. Taher
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/924/1/012083
Subject(s) - monascus , fermentation , food science , chemistry , substrate (aquarium) , nitrogen , organic chemistry , biology , ecology
Angkak is one of the Monascus fermented products with rice as a substrate. In addition, Chinese yam, potatoes, soybean, ginseng and onions can be used as a substrate for fermentation products by Monascus sp. It was known that the fermented product by Monascus sp. produces several bioactive compounds that have antihyperlipidemic activity. These bioactive compounds are monacolin-K and pigment compounds (monascin and ankaflavin). Each of these compounds has different cholesterol inhibitory activity. The production of these bioactive compounds is strongly influenced by the nutritional composition of the fermentation media. The addition of the right carbon and nitrogen sources can accelerate the production of bioactive compounds by Monascus sp.