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Optimization of Monacolin K Production by Monascus purpureus MTTC 410 in Submerged Fermentation

Abstract Monascus purpureus, a traditional Chinese fermentation fungus, is used as a natural dietary supplement. Among the metabolites of M. purpureus, monacolin K (lovastatin) is found to be very important and have been proven to be cholesterol-lowering drug. They are potent inhibitor of 3-hydroxy-3-methylglutaryl-CoA reductase (HMG-CoA). Cultural condition has a significant influence on the yield of monacolin K. This study deals with the cultural parameters like carbon, nitrogen, pH and temperature on monacolin K production by M. purpureus. The effect of different carbon sources (glucose, fructose, maltose, sucrose and lactose) on monacolin K production indicated that maltose as carbon source yielded more monacolin K (71.07 mg/L) followed by glucose (61.99 mg/L). Among different nitrogen sources (ammonium nitrate, ammonium sulphate, yeast extract, peptone and ammonium chloride), peptone produces highest concentration of monacolin K (62.00 mg/L) followed by ammonium chloride (52.30 mg/L). Optimum temperature was found to be 28°C with 72 mg/L of monacolin K. pH also plays a major role on the synthesis of monacolin K. pH 5.0 was found optimum (56 mg/L) when compared to other pH values. An enhanced amount of monacolin K (81.27 mg/L) was achieved with the above optimum parameters by controlling the fermentation condition.