Assessment of Monacolin in the Fermented Products Using Monascus purpureus FTC5391

Figure 7

A typical MS chromatogram profile of MFP using M. purpureus FTC5391, which also highlighting the compound with similar RT of MKL standard. (a) MS chromatogram, (b) MS spectrum of compound with similar RT of MKL standard. 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)).

(a)

(b)