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)
The effect of whey on growth and monascin production was strongly 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 responses by the minerals in the production of monascin from Monascus. © 2023 Society of Chemical Industry.
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