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Monascus spp. and Their Relative Products
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Monascus spp. and Their Relative Products

A special issue of Journal of Fungi (ISSN 2309-608X).

Deadline for manuscript submissions: 31 December 2024 | Viewed by 442

Special Issue Editors

Prof. Dr. Fusheng Chen

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Interests: Monascus spp.; molecular biotechnology; food fermentation; food safety
Prof. Dr. Yanchun Shao

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Interests: Monascus spp.; molecular biotechnology; food fermentation

Special Issue Information

Dear colleagues,

Monascus spp. are a group of very interesting fungi that have been used since ancient times for the production of various foods and food additives. Many researchers have shown that Monascus strains can produce rich secondary metabolites, giving them great potential for the development of new bioprocesses in the context of the agri-food, pharmaceutical, and other industries.

Through this SI, we anticipate delivering an up-to-date overview of and novel insights into the Monascus spp. and their relative products. The scope of interest covers a broad spectrum, including, but not limited to, the following:

- Monascus classification.
- Genetics and molecular biology.
- Secondary metabolites and their formation mechanisms.
- Modernization of Hongqu production processes.
- Cultural heritage, internationalization, and other aspects of Hongqu.
- Innovation in Hongqu and relative products.

Reviews, original research, and communications are welcome.

Prof. Dr. Fusheng Chen
Prof. Dr. Yanchun Shao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Journal of Fungi is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Monascus spp.
  • red yeast rice
  • Hongqu
  • secondary metabolites

Published Papers (1 paper)

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Research

18 pages, 3170 KiB  
Article
Optimization Co-Culture of Monascus purpureus and Saccharomyces cerevisiae on Selenium-Enriched Lentinus edodes for Increased Monacolin K Production
by Yi He, Huafa Lai, Jinxiao Liang, Lu Cheng, Lixia He, Haolin Wang, Qingqing Teng, Wenjing Cai, Rui Wang, Lisha Zhu, Zhengbin Pang, Dafu Zhang, Xingxing Dong and Chao Gao
J. Fungi 2024, 10(7), 503; https://doi.org/10.3390/jof10070503 - 20 Jul 2024
Viewed by 309
Abstract
Selenium-enriched Lentinus edodes (SL) is a kind of edible fungi rich in organic selenium and nutrients. Monascus purpureus with high monacolin K (MK) production and Saccharomyces cerevisiae were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to [...] Read more.
Selenium-enriched Lentinus edodes (SL) is a kind of edible fungi rich in organic selenium and nutrients. Monascus purpureus with high monacolin K (MK) production and Saccharomyces cerevisiae were selected as the fermentation strains. A single-factor experiment and response surface methodology were conducted to optimize the production conditions for MK with higher contents from selenium-enriched Lentinus edodes fermentation (SLF). Furthermore, we investigated the nutritional components, antioxidant capacities, and volatile organic compounds (VOCs) of SLF. The MK content in the fermentation was 2.42 mg/g under optimal fermentation conditions. The organic selenium content of SLF was 7.22 mg/kg, accounting for 98% of the total selenium content. Moreover, the contents of total sugars, proteins, amino acids, reducing sugars, crude fiber, fat, and ash in SLF were increased by 9%, 23%, 23%, 94%, 38%, 44%, and 25%, respectively. The antioxidant test results demonstrated that 1.0 mg/mL of SLF exhibited scavenging capacities of 40%, 70%, and 79% for DPPH, ABTS, and hydroxyl radicals, respectively. Using gas chromatography–ion mobility spectrometry technology, 34 unique VOCs were identified in SLF, with esters, alcohols, and ketones being the main components of its aroma. This study showed that fungal fermentation provides a theoretical reference for enhancing the nutritional value of SL. Full article
(This article belongs to the Special Issue Monascus spp. and Their Relative Products)
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