Development and production of cholesterol-lowering Monascus-nata complex

Abstract

This study develops a new foodstuff, the Monascus-nata complex, which combines the functions of cholesterol-lowering monacolin k and bacterial dietary-fibre. Two Monascus strains, M. ruber and M. pilosus were fermented within cubical bacterial cellulose, nata de coco, obtained from Acetobacter fermented coconut juice, in a conditioned medium. The production levels and stability of monacolin k in the cultured Monascus-nata complex were determined to develop optimal fermentation conditions. The results indicated that a medium that comprised 5% glucose and 1.5% ammonium phosphate at pH 6.0–7.0 produced the most monacolin k (157 mg/l) for Monascus pilosus NCHU M-35. However, monosodium glutamate (MSG) and 0.001% ZnSO4 inhibited the intracellular accumulation of monacolin k. Monacolin k within the Monascus-nata complex was relatively resistant to washing and changes of pH, but thermal processing and freezing storage markedly reduced the amount present. This novel Monascus-nata complex is potentially a healthy foodstuff.