Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of Monascus purpureus

Abstract

Hypercholesterolemia represents a serious public health problem as it significantly increases the risk of developing cardiovascular diseases. Monacolin K (MK) in red yeast rice is an active compound that can effectively lower plasma cholesterol. To enhance the yield of MK in solid state fermentation of Monascus purpureus HNU01, the effects of different variables were systematically examined in single-factor experiments. The optimal conditions for the production of red yeast rice rich in MK were as follows: initial pH value 5.5, initial moisture content 40% w/w, glucose 50 g L−1, peptone 20 g L−1, MgSO4 0.5 g L−1, KH2PO4 1 g L−1, variable temperature fermentation (30 °C for the first 3 days and then 24 °C for 15 days), total fermentation time of 18 days, and additional water added at day 4 at 10% w/w. Under the above optimized conditions, the MK content of red yeast rice produced by fermentation was 9.5 mg g−1. No citrinin was detected in any of the batches of fermentation products. The results will be useful for the large-scale production of high-quality red yeast rice with health benefits for consumers.