{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T15:32:29Z","timestamp":1777908749222,"version":"3.51.4"},"reference-count":0,"publisher":"SAGE Publications","issue":"3","license":[{"start":{"date-parts":[[2007,9,1]],"date-time":"2007-09-01T00:00:00Z","timestamp":1188604800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Medicinal Food"],"published-print":{"date-parts":[[2007,9]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Monascus<\/jats:italic>\n                    isolate number 711, which is capable of producing monacolin K as an inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A reductase, the key enzyme of cholesterol synthesis, was isolated from Ang-kak, the red yeast rice koji. To increase the monacolin K-producing activity of the strain, spore suspensions of the strain were subjected to\n                    <jats:italic toggle=\"yes\">\u03b3<\/jats:italic>\n                    -irradiation. One thousand mutants were generated via\n                    <jats:italic toggle=\"yes\">\u03b3<\/jats:italic>\n                    -irradiation and screened using bioassay and high performance liquid chromatography analysis. Several mutants with higher productivities of monacolin K than that of the parent strain were primarily selected. Mutant KU609 was finally selected because of its characteristics of high monacolin K production and non\u2013citrinin-producing activity under our test conditions. Response surface methodology was used to analyze the effect of culture medium on the production of monacolin K in mixed solid-state cultures. The optimal values of nutritional ingredients for the maximal production were soytone, glucose, MgSO\n                    <jats:sub>4<\/jats:sub>\n                    , and barley at concentrations of 0.5 g, 0.48 g, 0.053 g, and 9 g, respectively. The final monacolin K production of\n                    <jats:italic toggle=\"yes\">Monascus<\/jats:italic>\n                    KU609 was increased almost 100-fold compared to that of the parent strain.\n                  <\/jats:p>","DOI":"10.1089\/jmf.2006.097","type":"journal-article","created":{"date-parts":[[2007,9,22]],"date-time":"2007-09-22T11:28:25Z","timestamp":1190460505000},"page":"408-415","source":"Crossref","is-referenced-by-count":15,"title":["Optimization of Production of Monacolin K from\n                    <i>\u03b3<\/i>\n                    -Irradiated\n                    <i>Monascus<\/i>\n                    Mutant by Use of Response Surface Methodology"],"prefix":"10.1177","volume":"10","author":[{"given":"Soo Hwan","family":"Suh","sequence":"first","affiliation":[{"name":"Graduate School of Biotechnology, Korea University, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sungsue","family":"Rheem","sequence":"additional","affiliation":[{"name":"Department of Informational Statistics, Korea University, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jae-Hyung","family":"Mah","sequence":"additional","affiliation":[{"name":"Graduate School of Biotechnology, Korea University, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Woosun","family":"Lee","sequence":"additional","affiliation":[{"name":"Department of Statistics, Sungshin Women's University, Seoul, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Myung-Woo","family":"Byun","sequence":"additional","affiliation":[{"name":"Team for Radiation Food Science and Biotechnology, Korea Atomic Energy Research Institute, Daejeon, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Han-Joon","family":"Hwang","sequence":"additional","affiliation":[{"name":"Graduate School of Biotechnology, Korea University, Republic of Korea."},{"name":"Department of Food Science and Biotechnology, Korea University, Republic of Korea."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2007,9,1]]},"container-title":["Journal of Medicinal Food"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/jmf.2006.097","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/journals.sagepub.com\/doi\/pdf\/10.1089\/jmf.2006.097","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T14:12:55Z","timestamp":1777644775000},"score":1,"resource":{"primary":{"URL":"https:\/\/journals.sagepub.com\/doi\/10.1089\/jmf.2006.097"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2007,9]]},"references-count":0,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2007,9]]}},"alternative-id":["10.1089\/jmf.2006.097"],"URL":"https:\/\/doi.org\/10.1089\/jmf.2006.097","relation":{},"ISSN":["1096-620X","1557-7600"],"issn-type":[{"value":"1096-620X","type":"print"},{"value":"1557-7600","type":"electronic"}],"subject":[],"published":{"date-parts":[[2007,9]]}}}