Food and Bioprocess Technology

, Volume 3, Issue 3, pp 373–378

Optimization of Fermentation Parameters for Higher Lovastatin Production in Red Mold Rice through Co-culture of Monascus purpureus and Monascus ruber

Original Paper

DOI: 10.1007/s11947-008-0072-z

Cite this article as:
Panda, B.P., Javed, S. & Ali, M. Food Bioprocess Technol (2010) 3: 373. doi:10.1007/s11947-008-0072-z


Monascus, fermented rice (red mold rice), has been found to reduce the serum total cholesterol and triglyceride due to presence of lovastatin. Lovastatin acts as an inhibitor of 3-hydroxy-3-methyl glutaryl coenzyme A reductase. Coculture of Monascus purpureus MTCC 369 and Monascus ruber MTCC 1880 was used to produce red mold rice by solid-state fermentation. Optimization of different fermentation process parameters such as temperature, fermentation time, inoculum volume, and pH of the solid medium was carried out by Box–Behnken’s factorial design of response surface methodology to maximize lovastatin concentration in red mold rice. Maximum lovastatin production of 2.83 mg/g was predicted at 14th day in solid medium under optimized process condition.


Coculture Monascus purpureus Monascus ruber Lovastatin Response surface methodology Solid-state fermentation 

Copyright information

© Springer Science + Business Media, LLC 2008

Authors and Affiliations

  • Bibhu Prasad Panda
    • 1
  • Saleem Javed
    • 2
  • Mohammad Ali
    • 1
  1. 1.Pharmaceutical Biotechnology Laboratory, Faculty of PharmacyJamia Hamdard (Hamdard University)New DelhiIndia
  2. 2.Molecular Biology and Biotechnology Laboratory, Faculty of ScienceJamia Hamdard (Hamdard University)New DelhiIndia

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