ng the clarified corn liquid as medium is 2.53%
that of the fermentation using the corn mash
imization of the fermentation conditions and
for ethanol production by S. cerevisiae in clar-
mentation conditions was carried out (Wang
sponse surface methodology (RSM) (Kalil et
lackett–Burman design (Ahuja et al., 2004).
with the help of Plackett–Burman design
d that concentration of (NH4)2HPO4, temper-
have significant effects on ethanol production
lues of these variables were found by RSM,
PO4 1.094 g/L, temperature 33.6 ◦C, rotation
the optimal conditions, ethanol production
e 2.83% compared with the results obtained
Moreira, A.R., 2004. Application of Plackett-Burman design
methodology to achieve exponential growth for aggre-
rium. Biotechnol. Bioeng. 85 (6), 666–675.
Gustafsson, L., 2004. The fermentation performance of
myces cerevisiae in batch and fed-batch cultures in dilute-
J. Biosci. Bioeng. 98 (2), 122–125.
gues, M.I., 2000. Response surface analysis and simulation
design and optimization. Proc. Biochem. 35, 539–550.
C.Y., Xu, P., 2007. Optimization of an ethanol production
ravity fermentation. Biotechnol. Lett. 29, 233–236.
nt metabolites produced by Monascus sp.
ghao Guo ∗
utical Biotechnology and Engineering, Fuzhou
firstname.lastname@example.org (Y. Guo).
ents are produced during the rice fermenta-
n et al., 2008). Six water insoluble Monascus
reported yet. They are two orange pigments
monascorubrin), two red pigments (rubrop-
ascorubramine) and two yellow pigments
avin) (Blanc et al., 1994). Several pigments are
oreover, the catabolism pathway of Monacus
udy on the catabolism regulation of the solid
y Monascus sp. strain MFL06 was performed.
on source, nitrogen source, temperature, oxy-
confirmed monascin(Yellow3), ankaflavin(Yellow4), rubropunc-
tatin(Orange1), monascorubrin(Orange2), rubropunctamine(Red1)
and monascorubramine(Red2). The other four pigments were
first reported, respectively with MW 356(Yellow1), 384(Yel-
low2), 400(Orange3) and 428(Orange4). The discovery of