Optimization of the Monascus purpureus Fermentation Process Based on Multiple Performance Characteristics

in Foreign journals(other), 國外期刊(其他)
標題Optimization of the Monascus purpureus Fermentation Process Based on Multiple Performance Characteristics
出版類型國外期刊(其他)
出版年度2008
AuthorsPao-Chuan Hsieh, 謝寶全
開始頁85
頁數11
出版日期2008 / 6
其他編號0000
中文摘要

The fermentation process in general is a kind
of non-linear and time-variant system. It is
necessary to determine optimal conditions in the
fermentation process with multiple performance
characteristics In this study, a Grey-based Taguchi
Method was applied to find the optimal conditions
of medium composition to enhance the production
of biomass, monacolin K, pigments synthesis, and
to reduce the yield of citrinin, metabolites in the
Monascus purpureus fermentation process. In
particular, the amount of citrinin would cause
potential adverse effects on human health and
depends on the quality and control of the
fermentation process. The results show that the
optimal conditions under these multiple
performance requirements for Monascus
purpureus fermentation are: A4 (1% whole wheat
flour), B3 (1% pepton), C1 (1% olive oil), D4
(0.01% KH2PO4), E1 (pH=3). That combination
can yield iomass at 2.065 g/100mL, monacolin K
at 150.052 ppm, yellow pigment (OD400) at 4.082
ppm, orange pigment (OD460) at 4.231 ppm, red
pigment (OD400) at 8.105 ppm, respectively, with
ctirinin yield reduced to 0.082 ppb. The optimal
combination obtained from this study could be a
reference for production line fermentation
processing.
Keywords: Grey-based Taguchi Method, Monascus
purpureus, Pigments synthesis,
Monacolin K, Citrinin.

期刊名稱Journal of Grey System
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