Table 4.
Comparison of the production and productivity of yellow monascus pigments by Monascus strains in submerged fermentation.
| Strain | Biotechnology | exYMPs (U/ml) | T-YMPs (U/ml) | Productivity (U/ml/day) | Reference |
|---|---|---|---|---|---|
| M. ruber CGMCC 10910 | Temperature control | 190 | – | 23.75 (exMPs) | Huang et al., 2017a |
| M. ruber CGMCC 10910 | Controlling oxidoreduction potential | 209 | – | 17.42 (exMPs) | Huang et al., 2017b |
| M. ruber CGMCC 10910 | High glucose stress | 114.80 | 328.36 | 5.22 (exMPs) | Wang et al., 2017b |
| M. ruber CGMCC 10910 | Addition of OSA-SNa | 131.50 | 220 | 16.44 (exMPs) | Huang et al., 2021b |
| M. anka mutant MYM | Response surface methodology | – | 87.24 | 12.46 (T-YMPs) | Zhou et al., 2009 |
| M. purpureus sjs-6 | Adjusting pH and shaking speed | – | 401 | 57.28 (T-YMPs) | Lv et al., 2017 |
| M. purpureus ZH106-E | Addition of ethanol | – | 394 | 56.29 (T-YMPs) | Qian et al., 2021 |
| M. purpureus CH01 | Potato pomace as carbon source | – | 19.70 | 2.81 (T-YMPs) | Chen et al., 2021 |
| M. purpureus ZH106-M | Addition of microparticles | 554.20 | 79.17 (T-YMPs) | Huang et al., 2021a | |
| M. purpureus H14 | Immobilized fermentation | 152.08 | – | 16.89 (exMPs) | In this study |