Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity
In this study, a high monacolin K yield was achieved through solid-state fermentation of Ginkgo biloba seeds. Monascus purpureus suspension made from red yeast rice was used as spore inoculum. Fermentation conditions in solid-state fermentation were optimized using response surface methodology, and...
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Veröffentlicht in: | Food science and biotechnology 2022, 31(6), , pp.721-730 |
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Sprache: | eng |
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Zusammenfassung: | In this study, a high monacolin K yield was achieved through solid-state fermentation of
Ginkgo biloba
seeds.
Monascus purpureus
suspension made from red yeast rice was used as spore inoculum. Fermentation conditions in solid-state fermentation were optimized using response surface methodology, and the optimal conditions for the maximum monacolin K yield (17.71 ± 1.57 mg/g) were 0.22% ammonium sulfate, 0.34% ammonium chloride, 0.05% magnesium sulfate, fermentation time of 12 days, inoculation volume of 11%, and temperature of 27 °C. The total phenolic content of
Monascus
-fermented ginkgo seeds attained 9.67 mg GAE/g, 4.88-fold higher than that of unfermented ginkgo seeds. The scavenging abilities of DPPH and ABTS free radicals increased to 9.79 mg TE/g and 13.92 mg TE/g, respectively. These findings highlight the importance of investigating the optimal fermentation conditions for maximum monacolin K yield and the utilization value of ginkgo seed as fermentation substrate for higher bioactivities. |
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ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-022-01078-z |