[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Therapeutic and antimicrobial metabolites of monascus fermented millets and cereals

Rameez Kareem, K.C. (2009) Therapeutic and antimicrobial metabolites of monascus fermented millets and cereals. [Student Project Report]

[img] PDF
Pr-652.pdf
Restricted to Repository staff only

Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Monascus purpureus produces a wide variety of secondary metabolites by solid and submerged fermentation such as pigments, statins, sterols, γ amino butyric acid, glucosamine, lecithin, flavanoids and dimerumic acid, and many antioxidant and antimicrobial substances. For the production of secondary metabolites rice is almost, always employed as substrate. Plenty of reports are available on the utilization of rice for the production of secondary metabolites by Monascus purpureus (Wang et al 1997; Li et al 1980), however, rice being a staple food crop, the production of Monascus fermented rice is not cost effective process. Despite India being one of the world’s largest producers of millets, their utility as food crops is limited. The highly nutritious nature of millets in particular its high mineral contents like iron, magnesium, phosphorous, and potassium makes them an attractive substrate for Monascus fermented functional food. In this study a screening for the production of statins and sterols from underutilized minor millets; Pearl millet, Kodo millet and Sorghum, were used as substrate for the metabolite production by Monascus through solid state fermentation.
Uncontrolled Keywords: Monascus purpureus; ascomycetes fungus; secondary metabolites; under utilized millets; red yeast rice;
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 21 Cereals > 05 Ragi (Finger Millet)
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2010 04:56
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.res.in/id/eprint/9436

Actions (login required)

View Item View Item