Effects of method and cultivation conditions on pigments and monacolin production by strains of Monascus purpureus 5057 and 5085

Abstract

The  production  of  pigments  and  Monacolin  by  strains of  Monascus  purpureus  5057 and 5085 were investigated utilizing solid state and submerged fermentation. In both solid state  fermentation  using  rice steam at 30^oC for 4-7 days and  submerged fermentation using medium contained glucose, yeast extract and monosodium glutamate (MSG) for 4 days, M. purpureus 5057 and 5085 produce yellow, orange higher red pigments. Monacolin is detected by Thin Layer Chromatography method in both solid and submerged fermentation products of M.purpureus 5085 whereas M. purpureus 5057 produce Monacolin only by submerged fermentation. When  culture  by  solid state method, M. purpureus 5057 synthesis  yellow  and  orange pigment higher than red at 25 and 30^oC. By submerged fermentation method, cultivation temperature of 30^oC and pH of 5.5 were favoured for M. purpureus 5057 producing both of fungal mycelia biomass and intracellular, extracellular yellow, orange, red pigments.