Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391

Figure 4

A typical HPLC chromatogram profile with UV spectra of MFP using Monascus purpureus (FTC5391). (a) Chromatogram before lactonization and the UV spectrum of 11.92 RT peak related to yellow pigment and (b) chromatogram after lactonization. The MFP was produced by submerged fermentation using 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), and agar (15 g/L)) MKL: monacolin K lactone form, MKA: monacolin K acid form.

(a)

(b)