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

Author(s): Mohan-Kumari Honganoor Puttananjaiah | Mohan Appasaheb Dhale | Vijayalakshmi Govindaswamy

Journal: Food and Nutrition Sciences
ISSN 2157-944X

Volume: 02;
Issue: 08;
Start page: 837;
Date: 2011;
Original page

Keywords: M. purpureus | Fermented foods | Lactobacillus | Antioxidant

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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