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 2 Summary of Monascus SSF process on agro-industrial by-product substrate

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

Agro-industrial by-product	SSF culture and condition	Product	References
Corn bran	M. purpureus ATCC 36,928; 32 °C, 16 days	Fermented corn bran with red color and important nutritional value	Almeida et al. (2019)
Rice bran	M. pilosus KCCM 60,084; 25 °C, 10 days M. purpureus; 32 °C, 12 days	Fermented rice bran with high monacolin K content. Phenolic and flavonoid contents; antioxidant activity enhanced	Cheng et al. (2016) Jamaludin et al. (2014); Razak et al. (2015)
Wheat bran	M. purpureus LPB 97; 30 °C, 7 days M. purpureus ATCC 16,436; 30 °C, 23 days	Red pigments	Babitha et al. (2007); Mousa et al. (2018)
Barley bran	M. purpureus CICC 5046; 28–32 °C, 12 days	Monascus fermented barley bran–coix seed with enhanced monacolin K, pigments and soluble polyphenol contents; barley bran–adlay with hypolipidemic activity	Li-Ning et al. (2017); Ding et al. (2017)
Sorghum bran	M. purpureus M9; 30 °C, 14 days	Monascus fermented sorghum bran containing pigments, monacolin K, and antioxidants activity	Srianta and Harijono (2015)
Corn cob	M. purpureus KACC 42,430; 30 °C, 7 days M. purpureus ATCC 16,436; 30 °C, 10 days	Pigments; stable in acidic pH, high temperature and salt solution Orange and red pigments	Velmurugan et al. (2011)
Potato peel	M. sanguineus; 28 °C, 20 days M. purpureus ATCC 16,436; 30 °C, 23 days	Red pigments Red pigments with antifungal activity	Padmavathi and Prabhudessai (2013); Mousa et al. (2018)
Cassava peel	M. purpureus; 30–31 °C, 14 days	Yellow, orange and red pigments	Afiandiningsih (2013)
Sweet potato peel	M. purpureus MTCC 369; 30 °C, 15 days	Yellow, orange and red pigments	Sehrawat et al. (2017a, b)
Cassava residue	Monascus sp., LPB -31	Yellow and red pigments	Carvalho et al. (2007)
Okara	Monascus purpureus	Red and orange pigments	Sun et al. (2020)
Soy bran	Monascus purpureus	Pigments production	Carvalho et al. (2007)
Coconut testa	Monascus purpureus	Monascus fermented coconut testa enhanced total phenolics, antioxidant potential, and radical scavenging activity compared to unfermented coconut testa	Jamaluddin et al. (2016)
Coconut residue	M. purpureus MTCC 410 and M. sanguineus	Red pigments and yellowish-orange pigments	Padmavathi and Prabhudessai (2013)
Jackfruit seed	M. purpureus LPB 97; 30 °C, 7 days	Red and yellow pigments	Babitha et al. (2006)
Durian seed	M. purpureus; 30 °C, 14 days	Durian seed as optimum substrate for Monascus sp. KJR2 to produce pigments with 50 mg/kg monacolin K	Srianta et al. (2012)
Coffee residue	Monascus purpureus	Monascus fermented coffee residues high in polyphenol and bioactive compound with antioxidant action that have beneficial effect on cardiovascular disease	Brito et al. (2012)

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