Recent research and development of Monascus fermentation products

Nugerahani I., . and Ristiarini S., . and Zhang B. B., . and Xu G. R., . and Srianta I., . and Blanc P. J., . and Sen S. K., . Recent research and development of Monascus fermentation products. pp. 1-12.

Monascus fermentation products (MFPs) have been widely used by people mainly in Asian countries for many centuries as food colorant preservative food supplement and traditional medicine. With the cultivation of different strains of Monascus and fermentation in various substrates MFPs are now widely available and are becoming popular worldwide. This review mainly introduces recent advances in research technological development production and application of Monascus. In recent years the Monascus industry have progressed from the traditional labored intensive and time consuming approach to more efficient production of Monascus products that allows the industry to overcome problems of space scale-up and process control. Many studies on the molecular biology of Monascus are progressing gradually providing us with more information and knowledge to enable us to explore the Monascus for designing novel functional foods as well as industrial applications. The production of natural Monascus dyes provides a platform for further improvement or related products among which Monascus red pigments is the most promising product while Monascus yellow pigment has also gained a rapid development recently. To find a functional MFPs and an economic alternative to produce MFPs research groups mainly in Asia develop non-rice MFPs i.e. Monascus-fermented soybean (MFS) Monascus-fermented adlay (MFA) Monascus-fermented dioscorea (MFD) and other new MFPs such as Monascus-fermented garlic Monascus-fermented ginseng and Monascus-fermented durian seed. The physiological active components of functional Monascus products such as lovastatin and polysaccharides have become an important part of the Monascus industry. The esterifying Monascus products� has been applied as a new biocatalyst which can be widely used in the Chinese spirits and soy sauce brewing. As with any industry the safety and regulations on MFPs are also important to ensure its applications in foods and medicine are well accepted by the public.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(01)%202014/1%20IFRJ%2...

Abstract

Monascus fermentation products (MFPs) have been widely used by people mainly in Asian countries for many centuries as food colorant preservative food supplement and traditional medicine. With the cultivation of different strains of Monascus and fermentation in various substrates MFPs are now widely available and are becoming popular worldwide. This review mainly introduces recent advances in research technological development production and application of Monascus. In recent years the Monascus industry have progressed from the traditional labored intensive and time consuming approach to more efficient production of Monascus products that allows the industry to overcome problems of space scale-up and process control. Many studies on the molecular biology of Monascus are progressing gradually providing us with more information and knowledge to enable us to explore the Monascus for designing novel functional foods as well as industrial applications. The production of natural Monascus dyes provides a platform for further improvement or related products among which Monascus red pigments is the most promising product while Monascus yellow pigment has also gained a rapid development recently. To find a functional MFPs and an economic alternative to produce MFPs research groups mainly in Asia develop non-rice MFPs i.e. Monascus-fermented soybean (MFS) Monascus-fermented adlay (MFA) Monascus-fermented dioscorea (MFD) and other new MFPs such as Monascus-fermented garlic Monascus-fermented ginseng and Monascus-fermented durian seed. The physiological active components of functional Monascus products such as lovastatin and polysaccharides have become an important part of the Monascus industry. The esterifying Monascus products� has been applied as a new biocatalyst which can be widely used in the Chinese spirits and soy sauce brewing. As with any industry the safety and regulations on MFPs are also important to ensure its applications in foods and medicine are well accepted by the public.

[error in script]

Item Type:	Article
AGROVOC Term:	Monascus
AGROVOC Term:	Fermentation
AGROVOC Term:	Fermentation industry
AGROVOC Term:	Food colorants
AGROVOC Term:	Preservatives
AGROVOC Term:	Food supplements
AGROVOC Term:	Traditional medicines
AGROVOC Term:	Cultivation
AGROVOC Term:	Culture substrates
AGROVOC Term:	Technological changes
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:26
URI:	http://webagris.upm.edu.my/id/eprint/21239

Actions (login required)

View Item