title: 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.
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 degrees 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 microg lovastatin/g dry koji was produced in 14 days without citrinin.
authors.affiliation: Tropical Technology Center Co., 5-1 Suzaki Uruma-shi, Okinawa 901-2234, Japan.
authors.forename: Masatoshi
authors.initials: M
authors.lastname: Tsukahara
authors.forename: Naoya
authors.initials: N
authors.lastname: Shinzato
authors.forename: Yasutomo
authors.initials: Y
authors.lastname: Tamaki
authors.forename: Tomoyuki
authors.initials: T
authors.lastname: Namihira
authors.forename: Toru
authors.initials: T
authors.lastname: Matsui
mesh_terms: D001688:Biological Products / Q000378:metabolism*; D002953:Citrinin / Q000096:biosynthesis; D005285:Fermentation; D008148:Lovastatin / Q000096:biosynthesis*; D032741:Monascus / Q000254:growth & development* / Q000378:metabolism*; D013696:Temperature
chemical_list: D001688:Biological Products; C117343:red yeast rice; D002953:Citrinin; D008148:Lovastatin