Enhanced production of Monacolin K by addition of precursors and surfactants in submerged fermentation of Monascus purpureus 9901.

@article{Zhang2014EnhancedPO,
  title={Enhanced production of Monacolin K by addition of precursors and surfactants in submerged fermentation of Monascus purpureus 9901.},
  author={Jun Zhang and Yuan-Long Wang and Li-ping Lu and Bo-Bo Zhang and Gan-rong Xu},
  journal={Biotechnology and applied biochemistry},
  year={2014},
  volume={61 2},
  pages={202-7}
}
The main problem in Monacolin K (MK) production by submerged fermentation of Monascus purpureus is low productivity. In this study, on one hand, addition of precursors was used to activate the biosynthesis of MK. When 4.0 g/L of sodium citrate was supplemented at the 48th H of the fermentation, the final MK production reached to 1,658.9 ± 28.5 mg/L after 20 day of fermentation, which was improved by 52.6% compared with that of the control. On the other hand, addition of surfactants could… CONTINUE READING