Utilization of soybean residue to produce monacolin K-cholesterol lowering agent
Jantima Japakaset, Chakamas Wongkhalaung, and Vichien Leelawatcharamas
pp. 35 - 39
Abstract
Soybean residue is a byproduct from the manufacture of soybean milk and tofu which are popular foods in Thailand. Soybean residue was used as substrate in solid state fermentation by Monascus purpureus IFRPD 4046 to produce monacolin K, a cholesterol lowering agent. The optimum fermentation conditions, such as temperature, pH and fermentation time, were determined. M. purpureus IFRPD 4046 grew well on soybean residue and reached the maximum growth at 7th day. The highest yield of monacolin K concentration was 191.88 mg/kg in the optimized conditions of fermented soybean residue at pH 4, 25% moisture content and incubation time of 7 days at 30°C.
