Characterization of Monascus purpureus isolated from Red Yeast Rice and its Evaluation for the Production of Cholesterol Lowering Lovastatin

Author: Preeti Dogra and Dinesh Kumar

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Abstract

Red yeast is a bio-pigment producing fungi which contain natural form of statins. It is a red mold species which grows on starch containing substrates. Red yeast rice is used as a coloring and flavoring agent beside production of various types of statins. In the present study red yeast was isolated from red rice and screened for the production of lovastatin using solid state fermentation in Rose Bengal Agar after 7 days growth at 35oC. Based on colony morphology, microscopic observations and genetic characterization it was identified as Monascus purpureus. Morphological characteristics of the red yeast showed the strain with cleistothecia having oval ascospores and aleiroconidia.

Keywords

Rose Bengal Agar, Red yeast rice, Monascus purpureus, SEM, Lovastatin production

Conclusion

All morphological, microscopic and genetic investigations in the present study concluded that the red yeast strain isolated from the fermented red yeast rice is Monascus purpureus. The solid state fermented red yeast rice prepared using this culture produced a significant amount of lovastatin in the preliminary stages (0.00922gm/100gm). Further detailed optimization of this culture is under process to improve the production of this important statin (lovastatin) used in lowering the cholesterol level in the human being through its consumption as fermented red yeast rice or as purified preparations.

References

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How to cite this article

Preeti Dogra and Dinesh Kumar (2017). Characterization of Monascus purpureus isolated from Red Yeast Rice and its Evaluation for the Production of Cholesterol Lowering Lovastatin , Biological Forum – An International Journal 9(1): 70-76.