Table 3 Comparison of the present method with recent studies
From: A systematic study of the production of Monacolin K by solid state fermentation of Monascus ruber
Strain | Fermentation parameters | MK production (mg g-1) | References |
|---|---|---|---|
M. purpureus CMU002UXX-32-44 | Nutrients: NH4Cl, MgSO4 7H2O | 6.24 | Kanpiengjai et al. (2018) |
M. buliginosus M1 | Inorganic salts of divalent metal cations | 9.57 | Lin et al. (2019) |
M. pilosus 305-9 | Amount of added water | 0.75 | Oh et al. (2021) |
M. purpureus IF-RPD 4046 | initial moisture and white rice | 1.33 | Saithong et al. (2019) |
M. ruber M2-1 | Chinese medicines | 3.6 | Peng et al. (2020) |
M. ruber | Using millet as substrate | 7.12 | Zhang et al. (2018) |
M. sp. (BCRC31,615) | Mutation and temperature variation | 8.44 | Huang et al. (2019) |
M. ruber (K10403) | Multi-factors | 14.54 | Our method* |