Biochemical aspects of red koji and tofuyo prepared using Monascus fungi

Abstract

Red koji or red mold rice is prepared by growing a genus Monascus on steamed rice. For centuries, it has been used in Asia for the production of fermented foods including red rice wine and fermented tofu. Although red koji is an important source of various hydrolytic enzymes critical for food fermentation, information on the enzymatic properties in red koji has been limited. Hydrolytic enzymes produced by Monascus fungi may play important roles in ripening of tofuyo (Japanese fermented tofu) regarding the chemical and physical properties of the product. This review provides an introduction of red koji, its properties, and the application of hydrolytic enzymes, especially aspartic proteinases and carboxypeptidases from Monascus fungi. We also describe tofuyo and a novel fermented soybean protein food using a microbial action originating from red koji.

Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice

“…It has been reported that fermentation with Phellinus linteus , Bifidus , or Lactobacillus fermentum shifts the chemical composition of ginsenosides and improves antioxidant, hypolipidemic, hypoglycemic and anti-inflammatory activities [16,17,18,29,30,31]. On the other hand, Red-koji from Monascus species has been used as a medicinal food and fermentation source for other herbs in East Asia including China, Korea and Japan [19]. Our preliminary UPLC analysis also showed that the chemical composition of the major ginsenosides was changed and new peaks were detected in red-koji-fermented RG (data not shown).…”

“…Moreover, fermentation of RG using a variety of edible microorganisms seems to further enhance the pharmacological efficacy of RG [16,17,18]. Red-koji prepared from Monascus species has traditionally been used as a medicinal food itself and/or as a fermentation source for other herbs in East Asia [19]. However, the effects of Red-koji fermented RG (fRG) on obesity-mediated metabolic disorders have not been thoroughly studied.…”

Edible Filamentous Fungi from the Species Monascus: Early Traditional Fermentations, Modern Molecular Biology, and Future Genomics

“…RMR is also widely used as a starter culture to brew traditional fermented products in East Asia (such as soy sauce, liquor, wine, and vinegar). During brewing, RMR is an important source of various hydrolytic enzymes such as α‐amylase, glucoamylase, lipase, peptidases, aspartic proteinases, carboxypeptidases, alkaline serine proteinases, β‐glucosidase, α‐galactosidase, chitinase, and ribonuclease, critical for ripening the product regarding the chemical and physical properties (Chen and others ; Yasuda and others ). For instance, RMR is used as a color enhancer of soy sauce and imparts a unique flavor and characteristic (Du ; Zhao ; Chen and others ).…”

Characteristic of filamentous fungal diversity and dynamics associated with wheat Qu and the traditional fermentation of Chinese rice wine

“…This certified that the microorganisms in ferment mash were not only from the wheat Qu, but also the water, air and brewing tools, which meant that the external environment had a great influence on the fermentation microorganism community. At the early stage, for the physical and chemical state of the ferment mash changed little as well as the oxygen and nutrients were enough for the reproduction of microbes, the fungal microorganisms could adapt well to the environment and grew rapidly, which led a complex community structure (Yasuda et al, 2012).…”