Enhanced Production of Red Pigment and Lovastatin by Co-culture with Saccharomyces
cerevisiae in Angkak Rice-Mung bean
SARI KURNIAWATIELOK ZUBAIDAH
Department of Agricultural Product TechnologyFaculty of Agricultural Technology
Brawijaya University
Source : FDA (2009)
10 - 15 mg/day
30 - 35 mg/day
≥ 60 mg/day
1955 1975 2009
Consumption of Synthetic Food Colorant
Synthetic Food Colorant
ColorADI
(mg/kg bb)
Amaranth Red 0-0.5
Sudan red 1 Red 0
Ponceau 4R Red 0 – 0.4
ADI value for synthetic food colorant
The effect of consumption synthetic food colorant
1
4
Fermentation product of
Monascus purpureus made of
rice
Stable at high temperature
(Wang dan Lin, 2007)
Haven’t allergic reaction
(Fardiaz dan Zakaria, 1996)
2
3
ANGKAK
LOVASTATIN
ANGKAK
Low Productivity of
Pigment and
LovastatinChiu, et al (2006)
Adding Other Nutrition
Component Quantity
Energy (Kal) 345
Protein (gram) 22.2
Fat (gram) 1.2
Carbohydrate (gram) 62.9
Calium (mg) 125
Phosphor (mg) 320
Fe (mg) 6.7
Zn (mg) 0.8
Vitamin A (SI) 157
Vitamin B1 (mg) 0.64
Vitamin C (mg) 6
Water (gram) 10
Adding Other Nutrition
Co-culture with S.Cerevisiae
S. cerevisiaeInfluence factors :
Time of addition and concentration of S. cerevisiae
(Lim et al, 2000)
Adding another microbe that can stimulate
the metabolism of main microbe
(Panda et al.2010)
IR-36 Rice
5% of mungbean
Sterilization at 121⁰C 15 minutes
Inoculation of M. purpureus2.107 cell/ml
Incubation at room temperature
Preparation of Angkak Fermentation
S. cerevisiae 8th fermentation
day12th fermentation
day
14th fermentation dayDrying
Inoculation
During incubation…
Research Result
8th day fermentation
with 104 cell/ml8th day fermentation
with 105 cell/ml8th day fermentation
with 106 cell/ml
12th day fermentation
with 104 cell/ml12th day fermentation
with 105 cell/ml
12th day fermentation
with 106 cell/ml
Research Result
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
CONTROL FERMENTATION DAY 8 FERMENTATION DAY 12
RE
DP
IGM
EN
TIN
TE
NS
ITY
(OD
50
0 N
M)
TIME OF ADDITION
10^4 CELL/ML
10^5 CELL/ML
10^6 CELL/ML
Red pigment
Research Result
Lovastatin
0.0
5.0
10.0
15.0
20.0
25.0
30.0
CONTROL FERMENTATION DAY 8 FERMENTATION DAY 12
LOV
AS
TA
TIN
CO
NC
EN
TR
AT
ION
(MG
/10
0G
)
TIME OF ADDITION
10^4 CELL/ML
10^5 CELL/ML
10^6 CELL/ML
Research Result
Red Pigment Stability on pH
0.0
0.4
0.8
1.2
1.6
2.0
0 3 6 9 12 15
Pig
me
nt
Ab
sorb
ance
(O
D 5
00
nm
)
Incubation Time
ph 7
pH 3
Research Result
Red Pigment Stability on Temperature
0.0
0.5
1.0
1.5
2.0
2.5
3.0
3.5
4.0
4.5
0 25 50 75 100 125 150 175 200
Pig
me
nt
Inte
sity
Heat Temperature 0C
Conclusion
The red pigment was improved 69% and lovastatin wasimproved 39% when co-culture was added on the 12th dayof fermentation with 105 cell/ml S. cerevisiae
