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- W2470041264 abstract "Jackfruit (Artocarpus heterophyllus Lam.) seeds, considered as an agricultural residue, were used as a substrate for solid-state fermentation of 3 different Monascus strains. The results showed that the prepared jackfruit seed powder (JSP) had 11.56% moisture and it consisted of 13.16% protein, 0.33% fat, 6.59% ash and 68.36% carbohydrate by dry basis. Factors affecting pigment yield and Monacolin K content obtained during the fermentation were also studied. These factors were Monsacus strains (M. purpureus, M. pilosus and M. ruber), the initial moisture content (30, 40 and 50%) and the additional level of sucrose (0, 2, 4, 6 and 8%). The fermenting conditions of JSP were as the following: pH 6, 4 mL of spore suspension (1 ×10 6 spores/mL), incubated at 30°C for 12 days. The results revealed that these factors and their interactions affected pigment yield measured at λ max , 412 nm and 500 nm, which refer to yellow and red colours, respectively. For all Monascus strains, the suitable condition for pigment production is at 50% initial moisture content and 4% sucrose addition. Under this condition, pigment yields at λ max obtained from JSP fermented by M. purpureus, M. pilosus and M. ruber were 5.920, 4.780 and 3.436 OD per dry sample, respectively. The Monacolin K content obtained from JSP fermented at 50% initial moisture content and 4% sucrose addition was also affected by Monascus strains, the level of sucrose addition and their interactions. The Monacolin K contents in JSP fermented by M. purpureus and M. ruber were 29.50 and 72.38 mg/kg, respectively. However, Monacolin K content produced from M. pilosus was not found." @default.
- W2470041264 created "2016-07-22" @default.
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- W2470041264 date "2014-01-01" @default.
- W2470041264 modified "2023-09-27" @default.
- W2470041264 title "Production of Pigment and Monacolin K from Jackfruit Seed Powder Fermented by Different Monascus Strains" @default.
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