Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods


The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth containing MPE. The agar well-diffusion assay did not show any inhibition zone. The biotransformation of isoflavone glycosides by LAB in culture medium supplemented with MPE increased antioxidant activities. These data suggest that, nutritive and biological functionality of fermented foods can be improved by the use of MPE.

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M. Puttananjaiah, M. Dhale and V. Govindaswamy, "Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods," Food and Nutrition Sciences, Vol. 2 No. 8, 2011, pp. 837-843. doi: 10.4236/fns.2011.28115.

Conflicts of Interest

The authors declare no conflicts of interest.


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