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Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production

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Abstract

Monascus pilosus NBRC4520 was selected for functional fermented food inoculation for its high lovastatin and low citrinin production with a deep-red color. For koji (mold rice) with high lovastatin production, separation of the growth phase and lovastatin production phase by shifting the temperature from 30 to 23 °C increased lovastatin production by nearly 20 times compared to temperature-constant cultivation. In addition, citrinin was not produced even in the lovastatin production phase, although the pigment was increased. With temperature-shift cultivation, 225 μg lovastatin/g dry koji was produced in 14 days without citrinin.

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Acknowledgements

This work was in part supportd by “Program for the Promotion of Industry-University-Government Joint Research in Okinawa,” and “Okinawa Cutting-Edge Genome Project,” subsized by Okinawa prefecture, Japan.

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Authors and Affiliations

  1. Center of Molecular Biosciences, University of the Ryukyus, 1 Sembaru, Nishihara-cho, Okinawa, 903–0213, Japan

    Naoya Shinzato, Tomoyuki Namihira & Toru Matsui

  2. Tropical Technology Center Co., 5–1 Suzaki Uruma-shi, Okinawa, 901–2234, Japan

    Masatoshi Tsukahara

  3. Okinawa National College of Technology, 905 Henoko, Nago, Okinawa, 905–2192, Japan

    Yasutomo Tamaki

Authors
  1. Masatoshi Tsukahara
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  2. Naoya Shinzato
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  3. Yasutomo Tamaki
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  4. Tomoyuki Namihira
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  5. Toru Matsui
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Correspondence to Toru Matsui.

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Tsukahara, M., Shinzato, N., Tamaki, Y. et al. Red Yeast Rice Fermentation by Selected Monascus sp. with Deep-Red Color, Lovastatin Production but No Citrinin, and Effect of Temperature-Shift Cultivation on Lovastatin Production. Appl Biochem Biotechnol 158, 476–482 (2009). https://doi.org/10.1007/s12010-009-8553-8

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  • DOI: https://doi.org/10.1007/s12010-009-8553-8

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