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KMID : 1007520220310060721
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Food Science and Biotechnology
2022 Volume.31 No. 6 p.721 ~ p.730
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Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity
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Wu Zhihao
Miao Wen
Yang Yuhan
Fan Gongjian
Wu Caie
Li Tingting
Xie Chunyan
Shen Dongbei
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Abstract
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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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KEYWORD
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Ginkgo biloba seed, Monascus purpureus, Monacolin K, Response surface methodology, Solid-state fermentation
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