Nutritional Requirements for the Improvement of Growth and Sporulation of Several Strains of Monascus purpureus on Solid State Cultivation

Table 1

Medium formulations tested in this study for the improvement of growth and sporulation of various strains of M. purpureus.

Hiroi (sucrose medium) [15]	Sucrose (100 g/L), yeast extract (3 g/L), casamino acid (5 g/L), NaNO3 (2 g/L), KH2PO4 (1 g/L), MgSO4·7H2O (0.5 g/L), KCl (0.5 g/L), FeSO4 (0.01 g/L), agar (15 g/L)
Hiroi-PDA	Sucrose (100 g/L), yeast extract (3 g/L), casamino acid (5 g/L), NaNO3 (2 g/L), KH2PO4 (1 g/L), MgSO4·7H2O (0.5 g/L), KCl (0.5 g/L), FeSO4 (0.01 g/L), potato starch (4 g/L), dextrose (20 g/L), agar (15 g/L)
PDA	Potato starch (4 g/L), dextrose (20 g/L), agar (15 g/L)
Power medium (PM) [16]	Lactose (30 g/L), bacto pepton (5 g/L), corn steep solids (0.5 g/L), NaCl (4 g/L), CuSO4·7H2O (0.001 g/L), FeCl3·6H2O (0.003 g/L), KH2PO4 (0.006 g/L), MgSO4·7 H2O (0.05 g/L), agar (15 g/L)
Improved medium (IM)	Dextrose (8 g/L), MgSO4·7H2O (2.5 g/L), KH2PO4 (2.7 g/L), peptone (2.4 g/L), yeast extract (2 g/L), agar (15 g/L)
MEA [17]	Malt extract (20 g/L), glucose (20 g/L), peptone (10 g/L), agar (15 g/L)