Utilization of agro-industrial by-products in Monascus fermentation: a review

Srianta, Ignatius; Kusdiyantini, Endang; Zubaidah, Elok; Ristiarini, Susana; Nugerahani, Ira; Alvin, Andreas; Iswanto, Nathania; Zhang, Bo-Bo

doi:10.1186/s40643-021-00473-4

Bioresources and Bioprocessing

Table 1. Agro-industrial by-products production, characteristics, and pre-treatment for Monascus fermentation

From: Utilization of agro-industrial by-products in Monascus fermentation: a review

Agro-industrial by-product	Potential global production (tons/year)*	Physical and Chemical characteristics	Pre-treatment for Monascus fermentation
Cereal processing
Corn bran	115 × 10⁶	Rich in protein (9.3 g/100 g), carbohydrate (27.6 g/ 100 g), phenolic content (68.9 mg GAE/g), and antioxidant activity (416.1 µM Trolox/g)^a	No pre-treatment
Rice bran	78 × 10⁶	Powder, high vitamin B1 and zinc^b High functional compound and antioxidants^c	No pre-treatment
Wheat bran	73 × 10⁶	Rich in nutrition, starch content (23.3%), high volumetric specific surface area, porous, good for SSF substrate^d	No pre-treatment
Barley bran	14 × 10⁶	Poor water absorption^e	Grinding, soaking, drying
Sorghum bran	6 × 10⁶	Starchy pericarp, high polyphenol content^f	Soaking and sterilization
Corn cob	330 × 10⁶	Yellow to brown, 32.3–45.6% cellulose, 39.8% hemicellulose^g	Washing, drying with direct sunlight, grinding, pressing, drying, sterilization
Starchy tuber and root processing
Potato peel	55 × 10⁶	Powder, high water content, containing 7.8 g carbohydrates in starch of 100 g potato peel^h Contains of non-starch polysaccharides, lignin, polyphenol, protein, and less of lipidⁱ	Powdering
Cassava peel	28 × 10⁶	Powder, rich in carbohydrate^j	Powdering
Sweet potato peel	9 × 10⁶	Powder, rich in carbohydrate (65–70%)^k	Powdering
Cassava residue	47 × 10⁶	Powder, more porous, rich in carbohydrate (660 g/kg dry basis), high fiber content^l	Powdering
Legume processing
Okara	170 × 10³	Poor in nitrogen and rich of fiber (50%), protein (25%), fat (10%)^m	Drying
Soy bran	28 × 10⁶	Powder, rich in carbohydrate (9 g/kg dry basis), protein (480 g/kg dry basis), and phosphorus (7 g/kg dry basis)^l	Powdering
Fruit processing
Coconut testa	3 × 10⁶	Brown, thin: 0.2 mm thick, high antioxidant (phenolic content, tocopherol, tocotrienol), and radical scavering^c	Powdering
Coconut residue	6 × 10⁶	Powder, rich in carbohydrateⁿ	Drying, grinding
Jackfruit seed	390 × 10³	Particle size 0.4 and 0.6 mm, high moisture content, stable color pigments on a wide range pH, and 36.7% starch content^o	Soaking, size reduction
Durian seed	100 × 10³	Brown, adhesive, firm, high moisture content (60%) and 18.92% starch content^p	Boiling, soaking, size reduction
Coffee processing
Coffee residue	15 × 10⁶	Dried coffee fermented residue, high total phenols (10.857 mg GAE g residue), bioactive compound with antioxidant action^q	Drying

*FAOSTAT, 2020; ^aAlmeida et al., 2019; ^bZubaidah and Dewi, 2014; ^cJamaluddin et al., 2016; ^dManan and Webb, 2019; ^eWen et al., 2020; ^fSrianta and Harijono, 2015; ^gVelmurugan et al., 2011; ^hEmbaby et al., 2018; ⁱSepelev and Galoburda, 2015; ^jFatimah et al., 2014; ^kSehrawat et al., 2017a, b; ^lCarvalho et al., 2007; ^mColletti et al., 2020; ⁿNimnoi and Lumyong, 2011; ^oBabitha et al., 2006; ^pSrianta et al., 2012; ^qBrito et al., 2012

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