Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation
<i>Hong Qu</i> (HQ), obtained through fermentation of various grains using <i>Monascus</i> spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/7/696 |
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| author | Yingying Huang Jiashi Chen Qing Chen Chenglong Yang |
| author_facet | Yingying Huang Jiashi Chen Qing Chen Chenglong Yang |
| author_sort | Yingying Huang |
| collection | DOAJ |
| description | <i>Hong Qu</i> (HQ), obtained through fermentation of various grains using <i>Monascus</i> spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor of HQ and HQ wine are closely related to the saccharifying power (SP) and <i>Monascus</i> pigments (MPs) of <i>Monascus</i> spp. In this study, to optimize the culture medium in submerged fermentation by <i>M. purpureus</i> G11 for improving SP and MPs, the effects of carbon source, nitrogen source, inorganic salts, and vitamins on SP activity and biosynthesis of MPs were explored through single-factor analysis and response surface Box–Behnken experiments. The results showed that the optimal medium composition was 6.008% rice powder, 1.021% peptone, 0.0049% CuSO<sub>4</sub>, and 0.052% vitamin B1. Validation experiments performed under the optimized fermentation conditions showed a significant increase in MPs and SP by 14.91% and 36.24%, with maximum MPs and SP reaching 112.61 and 365.12 u/mL, respectively. This study provides a theoretical basis for enhancing MPs and SP in <i>M. purpureus</i> for HQ production, to improve the production efficiency and shorten the production cycle of HQ-related fermentation products. |
| first_indexed | 2024-03-11T01:05:22Z |
| format | Article |
| id | doaj.art-1167f9d22fb8424b9de44d743830ef44 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T01:05:22Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-1167f9d22fb8424b9de44d743830ef442023-11-18T19:17:09ZengMDPI AGFermentation2311-56372023-07-019769610.3390/fermentation9070696Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged FermentationYingying Huang0Jiashi Chen1Qing Chen2Chenglong Yang3Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, ChinaInstitute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China<i>Hong Qu</i> (HQ), obtained through fermentation of various grains using <i>Monascus</i> spp., has been widely utilized as the main and characteristic initial saccharification and traditional fermentation starter in the food brewing industry. The quality, color, and flavor of HQ and HQ wine are closely related to the saccharifying power (SP) and <i>Monascus</i> pigments (MPs) of <i>Monascus</i> spp. In this study, to optimize the culture medium in submerged fermentation by <i>M. purpureus</i> G11 for improving SP and MPs, the effects of carbon source, nitrogen source, inorganic salts, and vitamins on SP activity and biosynthesis of MPs were explored through single-factor analysis and response surface Box–Behnken experiments. The results showed that the optimal medium composition was 6.008% rice powder, 1.021% peptone, 0.0049% CuSO<sub>4</sub>, and 0.052% vitamin B1. Validation experiments performed under the optimized fermentation conditions showed a significant increase in MPs and SP by 14.91% and 36.24%, with maximum MPs and SP reaching 112.61 and 365.12 u/mL, respectively. This study provides a theoretical basis for enhancing MPs and SP in <i>M. purpureus</i> for HQ production, to improve the production efficiency and shorten the production cycle of HQ-related fermentation products.https://www.mdpi.com/2311-5637/9/7/696<i>Hong Qu</i>saccharification starter<i>Monascus</i> pigmentsresponse surface methodologyculture medium optimization |
| spellingShingle | Yingying Huang Jiashi Chen Qing Chen Chenglong Yang Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation Fermentation <i>Hong Qu</i> saccharification starter <i>Monascus</i> pigments response surface methodology culture medium optimization |
| title | Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation |
| title_full | Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation |
| title_fullStr | Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation |
| title_full_unstemmed | Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation |
| title_short | Effects of Main Nutrient Sources on Improving <i>Monascus</i> Pigments and Saccharifying Power of <i>Monascus purpureus</i> in Submerged Fermentation |
| title_sort | effects of main nutrient sources on improving i monascus i pigments and saccharifying power of i monascus purpureus i in submerged fermentation |
| topic | <i>Hong Qu</i> saccharification starter <i>Monascus</i> pigments response surface methodology culture medium optimization |
| url | https://www.mdpi.com/2311-5637/9/7/696 |
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