An overview of Monascus fermentation processes for monacolin K production

Abstract

AbstractIn Asia, Monascus has been used in food fermentation for nearly a thousand years. It has attracted increasing attention in recent years due to its ability to produce a variety of important active substances such as monacolin K (MK) and pigments. MK is an effective drug widely used for lowering human blood cholesterol that functions by inhibiting the rate-limiting enzyme in cholesterol biosynthesis. Monascus strains, fermentation methods and fermentation conditions have significant effects on MK yield, and much research has been undertaken to obtain higher MK yields. In this paper, the research progress of Monascus strain breeding for high MK yield, medium optimization for MK production during Monascus fermentation, and optimization of fermentation process conditions are fully reviewed. This provides reference for future research on Monascus fermentation and industrial production for high-yield MK production.