Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391
Figure 5
A typical HPLC chromatogram of t MFP using Monascus purpureus FTC5391 mixed with monacolin K as standard solution (STD). (a) HPLC chromatogram profile with UV spectrum before mixing with STD and (b) after mixing with STD. 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)).
