Res J Pharm Biol Chem Sci

Comparative study of GABA production from Monascus purpureus and its co-culture with Monascus sanguineus

http://www.rjpbcs.com/pdf/2016_7(5)/%5B382%5D.pdf

by Rashmi Dikshit

Abstract

The aim of present study was to explore and compare the γ-aminobutyric acid (GABA) production from M. purpureus and co-culture of M. purpureus and M. sanguineus under solid state fermentation. Different agro wastes were screened and coconut oil cake was found to be the best substrate among them. Production of GABA as secondary metabolite was confirmed through thin layer chromatography (TLC) and its concentration was estimated by means of simple ninhydrin protocol. Plackett-Burman design was used to screen physical and nutritional parameters and to compare the GABA yield from M. purpureus and co-culture of M. purpureus and M. sanguineus. The production of GABA from co-culture of M. purpureus with M. sanguineus was found inhibited as compared to its mono culture. An average reduction of approximately 17% was observed with co-culture

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