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APPLICATION OF THE TAGUCHI METHOD TO OPTIMIZE MONASCUS SPP. CULTURE
Author(s) -
CHUNG C.C.,
CHEN H.H.,
HSIEH P.C.
Publication year - 2007
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2007.00112.x
Subject(s) - food science , yield (engineering) , chemistry , fermentation , potassium phosphate , phosphate , potassium , monascus , salt (chemistry) , chromatography , biochemistry , materials science , organic chemistry , metallurgy
The Taguchi method was applied to determine optimum conditions for submerged culture of Monascus spp. fermentation to produce a high yield of monacolin K (also known as lovastain, mevinolin or mevacor). The control factors included carbon, nitrogen, oil, and salt sources and pH values. In the growth phase the optimum culture conditions are 1% whole wheat flour, l% peptone, 0.01% olive oil and 0.01% potassium phosphate and a pH of 5.0 ( P < 0.05). In the metabolic phase the optimal culture conditions are 1% whole wheat flour, 1% peptone, 0.01% soybean oil, 0.01% potassium phosphate and a pH of 3.0 ( P < 0.001). Using optimal culture conditions in the growth and metabolic phases, the yield of monacolin K in the fermentation process was 151.06 ppm.