Supplementary effect of whey components on the monascin productivity of Monascus sp.
Qingyun HuangNodoka MiyakiZongfei LiYutaroh TakahashiSatoshi IshizukaToru HayakawaJun-Ichi WakamatsuHaruto KumuraPublished in: Journal of the science of food and agriculture (2023)
Effect of whey on the growth and monascin production was highly dependent on the Monascus strains. Even a mineral cocktail in whey could regulate monascin productivity in a strain specific manner. Further studies are needed to elucidate the mechanism behind the diverse response by the minerals on the monascin production of Monascus species. This article is protected by copyright. All rights reserved.