Table 1.
Contents of liquiritigenin and isoliquiritigenin, and monacolin K production in licorice fermented with Monascus strains.
| Strain | Origin | Fermented solid contents (%) | Monacolin K (mg/kg) | Liquiritigenin (mg/g) | Isoliquiritigenin (mg/g) | ||
|---|---|---|---|---|---|---|---|
|
| |||||||
| Acid form | Lactone form | Total | |||||
| M. pilosus A | Red mold rice, Korea | 48.90 ± 2.37 | 834.06 ± 176.20 | 2,198.29 ± 188.64 | 3,032.35 ± 247.99 | 0.74 ± 0.16 | 0.39 ± 0.07 |
| M. purpureus B | Red mold rice, Korea | 56.26 ± 4.12 | 136.86 ± 27.48 | 389.72 ± 44.26 | 526.58 ± 57.89 | 1.73 ± 0.22 | 0.22 ± 0.06 |
| M. pilosus KMU106 | Red mold rice, Korea | 54.59 ± 2.37 | 142.40 ± 37.41 | NDc | 142.4 ± 37.41 | 2.66 ± 0.31 | 0.42 ± 0.08 |
| M. pilosus D | Red mold rice, Korea | 52.48 ± 2.16 | 142.79 ± 11.16 | ND | 142.79 ± 11.16 | 0.74 ± 0.11 | 0.31 ± 0.12 |
| M. pilosus F | Red mold rice, Korea | 50.13 ± 5.37 | 139.28 ± 18.14 | ND | 139.28 ± 18.14 | 0.61 ± 0.14 | 0.13 ± 0.04 |
| M. pilosus KMU108 | Red mold rice, Korea | 53.31 ± 4.18 | 147.45 ± 25.18 | ND | 147.45 ± 25.18 | 3.83 ± 0.71 | 0.60 ± 0.04 |
| M. pilosus I | Red mold rice, Korea | 52.43 ± 3.76 | 146.46 ± 31.43 | ND | 146.46 ± 31.43 | 3.60 ± 0.34 | 0.63 ± 0.05 |
| M. pilosus K | Red mold rice powder, China | 45.96 ± 3.72 | 807.37 ± 90.11 | 2,426.45 ± 213.86 | 3,233.82 ± 300.41 | 1.87 ± 0.18 | 0.34 ± 0.05 |
| M. pilosus M | Red mold rice powder, China | 52.19 ± 6.54 | 151.09 ± 21.87 | ND | 151.09 ± 21.87 | 3.18 ± 0.26 | 0.53 ± 0.12 |
| M. albidulus N | Red mold rice powder, China | 44.82 ± 3.11 | 874.01 ± 48.64 | 2,870.10 ± 128.19 | 3,744.11 ± 166.87 | 3.22 ± 0.31 | 0.40 ± 0.08 |
| M. pilosus O | Red mold rice powder, China | 52.67 ± 1.48 | 130.90 ± 12.89 | ND | 130.9 ± 12.89 | 3.14 ± 0.48 | 0.64 ± 0.08 |
| M. pilosus T | Red mold rice powder, China | 54.22 ± 2.86 | 130.90 ± 6.48 | ND | 130.9 ± 6.48 | 2.24 ± 0.29 | 0.67 ± 0.11 |
| M. pilosus U | Red mold rice powder, China | 51.68 ± 5.12 | 140.58 ± 17.78 | ND | 140.58 ± 17.78 | 3.94 ± 0.34 | 0.68 ± 0.16 |
| M. pilosus KCCM60084 | KCCMa | 53.33 ± 3.42 | 142.64 ± 22.68 | ND | 142.64 ± 22.68 | 3.44 ± 0.16 | 0.63 ± 0.07 |
| M. purpureus KCCM60016 | KCCM | 55.30 ± 3.76 | 144.77 ± 17.64 | 39.18 ± 2.84 | 183.95 ± 20.68 | 2.19 ± 0.15 | 0.38 ± 0.08 |
| M. ruber KCTC6122 | KCTCb | 57.38 ± 4.29 | 145.13 ± 7.66 | 225.99 ± 29.87 | 371.12 ± 38.04 | 0.37 ± 0.08 | 0.16 ± 0.08 |
| M. kaoliang KCCM60154 | KCCM | 53.13 ± 4.86 | 152.62 ± 10.04 | 92.59 ± 11.64 | 245.21 ± 20.80 | 3.18 ± 0.24 | 0.52 ± 0.12 |
aKCCM, Korea Culture Center of Microorganisms.
bKCTC, Korean Collection for Type Cultures.
cND, not detected.
Fermentation was carried out at 30°C with shaking at 200 rpm for 150 h in a 2% licorice medium.