Inoculum production of Monascus purpureus with Chenopodium quinoa in submerged culture

Tucta-Huillca, Franz; Quispe-Rivera, Evelyn; Cadavez, Vasco; Gonzales-Barron, Ursula; Silva-Jaimes, Marcial; Morales, Juan Juscamaita

http://hdl.handle.net/10198/28532

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Authors

Tucta-Huillca, Franz

Quispe-Rivera, Evelyn

Cadavez, Vasco

Gonzales-Barron, Ursula

Silva-Jaimes, Marcial

Morales, Juan Juscamaita

Abstract(s)

Monascus purpureus is widely used in different substrates for the production of secondary metabolites of interest and requires an inoculum of easy handling. For this reason, this research provides the information necessary to produce an inoculum of M. purpureus for future research. A maximum production of 34.83 mg of glucosamine/g dry weight was obtained under the conditions of NaCl 0.01%, pH 6.0 and agitation of 120 rpm (p < 0.05); additionally, in the fungus, an adaptation of the final medium which would give a rapid propagation in solid state fermentation with quinoa, was generated.

Keywords

Monascus purpureus Submerged culture Biomass N-acetyl glucosamine Inoculum Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

URI

http://hdl.handle.net/10198/28532

Citation

Tucta-Huillca, Franz; Quispe-Rivera, Evelyn; Cadavez, Vasco; Gonzales-Barron, Ursula; Silva-Jaimes, Marcial; Morales, Juan Juscamaita (2022). Inoculum production of Monascus purpureus with Chenopodium quinoa in submerged culture. In Proceedings of The 3rd International Electronic Conference on Foods: Food, Microbiome, and Health—A Celebration of the 10th Anniversary of Foods’ Impact on Our Wellbeing. Online: MDPI. p. 1-5. ISSN 2673-9976