Effect of Monascus- and Aspergillus-Fermentation on the Content of natural statin, mevinolin and Ubiquinones in solid fermentation substrates
- Resource Type
- Conference
- Authors
- Young-Hee Pyo; A-Rang Lee
- Source
- 한국식품영양과학회 학술대회발표집. 2021-10 2021(10):548-548
- Subject
- Language
- Korean
The changes in the contents of mevinolin and ubiquinones (CoQ9+CoQ10) were analysed by HPLC-MS during soybean fermentation with Monascus pilosus KCCM 60084 and Aspergillus terrius KCCM 12225 at 30℃ for 21 days. The significant increase (p<0.05) of mevinolin was observed in A. terrius-fermented soybean. The contents of mevinolin in black soybean were enhanced compared with white soybean. However, ubiquinones content increased by 10.1 times (62.3 μg/g) in M. pilosus-fermented black soybean than those fermented with A. terreus. The results indicate that Aspergillus- and Monascus-fermentation using soybean substrate have great potential for the enrichment of mevinolin and CoQ10, respectively.