ReviewBioresources and bioprocessing2021
Utilization of agro-industrial by-products in Monascus fermentation: a review.
Review in Bioresources and bioprocessing, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 29 citations in OpenAlex.
- Enhanced Monacolin K Production in Monascus purpureus Via Mutagenesis and Nitrogen Source Optimization.Journal of basic microbiology · 2026Article
- Effects ofMicroorganisms · 2026Article
- TLC-bioautography-guided valorization of vetiver (Chrysopogon spp.) leaf extracts into an anti-acne gel.Bioresources and bioprocessing · 2025Article
- Combinatorial mutagenesis and fermentation optimization biotechnologies synergistically enhance monacolin K content in functional red yeast rice.Frontiers in microbiology · 2025Article
- Antibacterial Potential of Honeybee Venom andBiology · 2024Article
- Improvement of DOPA-Melanin Production byJournal of fungi (Basel, Switzerland) · 2023Article
- Utilization of durian seed for Monascus fermentation and its application as a functional ingredient in yogurt.Bioresources and bioprocessing · 2022Article
- Lignocellulosic substrates as starting materials for the production of bioactive biopigments.Food chemistry: X · 2022Article
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in the world's market. Efforts to find the cost-effective substrate for Monascus fermentation have remained the target. This paper aimed to appraise the utilization of agro-industrial by-products (cereal, starchy tuber and root, legume, fruit, and coffee processing) as a cost-effective substrate for Monascus fermentation. The specific objective was to review the by-products pre-treatment, the fermentation process, product yield, and the bioactivity of the fermented products. Among all the by-products that could be used as the fermentation substrate, cereal brans do not need pre-treatment, but others need a suitable pre-treatment step, e.g., cassava peel, okara, and jackfruit seed to list a few, that need to be powdered beforehand. Other substrates, such as corn cob and durian seed, need soaking and size reduction through the pre-treatment step. During fermentation, Monascus produce many pigments, monacolin K, associated with rise in phenolic and flavonoid contents. These products possess antioxidant, antihypercholesterol, antidiabetes, and antiatherosclerosis activities which underpin their health significance. In conclusion, we report in this review the agro-industrial by-products which have potential prospects for pigments, functional food ingredients, food supplements, and therapeutic usages produced from Monascus fermentation.
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