Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 30 - 36

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039969

Fermentation process and quality evaluation of coarse cereals fermented by Monascus spp.with high yield of Monacolin K

  • ZHANG Nana ,
  • SHEN Peiqi ,
  • YANG Xin ,
  • CHEN Fengying ,
  • LU Chunju ,
  • ZENG Haiying
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  • (School of Liquor ＆ Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2024-07-03

  Revised date: 2024-08-02

  Online published: 2025-06-19

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Abstract

Monacolin K (MK), a characteristic natural bioactive compound of Monascus spp., has a variety of physiological influence such as strong cholesterol-lowering and blood lipid-lowering, anti-hyperlipidemia etc.In this study, the MK yield of fermented coarse cereals was increased through screening of fermentation strains, substrates and optimization of fermentation technology by Monascus spp. Moreover, the quality of fermentation products was evaluated by detecting physicochemical indexes, active components and safety indexes.The aim of this study was to provide a theoretical basis for the development of coarse cereals fermented by Monascus spp. with high MK content.The results showed that the biomass of Monascus purpureus 3.462 9 was the highest(P<0.05).Among the four coarse cereals fermented with M.purpureus 3.462 9, Tartary buckwheat had the highest MK and pigment yields of 80.1 mg/kg and 299.20 U/g (P<0.05), respectively.The optimal fermentation technology was:solid-liquid ratio of 25∶10 (g∶mL), initial pH 4, inoculum amount of 8%, temperature of 30 ℃.Under the optimal condition, the MK content in fermented Tartary buckwheat reached 200.00 mg/kg, which was 150% higher than that before optimization (P<0.05).The fermented Tartary buckwheat has good physicochemical quality, and its content of total phenol and total flavone were 1.50 and 4.66 g/100 g, respectively (P<0.05).And the fermented Tartary buckwheat had excellent safety characteristics, microbiological indicators were below the requirements (QB/T 2847—2007), and its content of total biogenic amines, aflatoxin B1 and oryzanamycin were lower than the safety limit (T/ZZB 1452—2019).This optimal fermentation technology not only enriched the MK in Tartary buckwheat fermented by M.purpureus 3.4629, but also obtained the fermented products with good quality, which laid a theoretical foundation and provided data support for the research and development of coarse cereals fermented by Monascus spp.

Key words： Monacolin K; Monascus; coarse cereals; fermentation process

Cite this article

ZHANG Nana , SHEN Peiqi , YANG Xin , CHEN Fengying , LU Chunju , ZENG Haiying . Fermentation process and quality evaluation of coarse cereals fermented by Monascus spp.with high yield of Monacolin K[J]. Food and Fermentation Industries, 2025 , 51(11) : 30 -36 . DOI: 10.13995/j.cnki.11-1802/ts.039969

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