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Preparation of Monascus-fermented ginkgo seeds: optimization of fermentation parameters and evaluation of bioactivity
Zhihao Wu1, Wen Miao1, Yuhan Yang1
1Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, 159 Longpan Road, Xuanwu District, Nanjing, 210037 Jiangsu People's Republic of China.
Abstract:
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.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s10068-022-01078-z.
