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292 PROCEEDINGS OF INTERNATIONAL SCIENTIFIC CONFERENCE ON APPLIED BIOTECHNOLOGYHG12, a strain isolated from traditional fermentation product in Ha Giang, Vietnam.Keywords: Monascus purpureus HG12; Solid-state fermentation; Pigment biosynthesis; Antimicrobial properties; Rice bran substrate1. INTRODUCTIONMonascus purpureus, a fungus of the Monascaceae family, has been extensively studied due to its ability to produce various bioactive compounds, including monascus pigments, monacolin K, and %u03b3-aminobutyric acid (GABA). Among these, monacolin K is recognized as a natural cholesterol-lowering agent with a structure and function similar to statins, a widely used class of lipid-lowering drugs in modern medicine [1, 2]. Additionally, monascus pigments derived from Monascus purpureus are widely used in the food industry as natural and non-toxic colorants [3].The selection of optimal fermentation conditions is crucial for maximizing the production of these beneficial compounds. Solid-state fermentation (SSF) is preferred as it is cost-effective and tends to yield higher productivity compared to submerged fermentation. This approach has been shown to improve pigment and monacolin K production during Monascus fermentation, especially when using locally available natural substrates such as rice, barley, or corn [4, 5]This study aims to optimize the solid-state fermentation conditions for Monascus purpureus isolated in Vietnam to enhance the production efficiency of beneficial compounds, particularly monacolin K and monascus pigments. Key parameters, including temperature, humidity, carbon, and nitrogen sources, are carefully evaluated to determine optimal conditions. The findings will provide a foundation for applying Monascus purpureus products