Journal of Food Science and Agricultural Technology (JFAT)
School of Agro-Industry
Mae Fah Luang University

ISSN: 2408-1736


Screening for Moniliella sp. Glucosamine Biosysthesis

Vu Kim Thoa, Nguyen Thi Phuong Thao, Nguyen Thi Minh Khanh, Vu Nguyen Thanh


Moniliella is a genus of black yeast with many prominent features such as the ability to ferment with high concentrations of sugar, biosynthesis of some kind of sugar alcohols... In this study, 25 strains of black yeast Moniliella were selected for glucosamine biosynthesis capacity screening in order to apply in functional food ingredients production technology. These strains were isolated from various sources of three regions in Vietnam and were grouped by PCR fingerprinting. Glucosamine biosynthesis capability were determined by HPLC method. Among the screened strains, 12 strains showed the glucosamine production superior to 0.5 g/L glucosamine). Almost tested Moniliella megachiliensis strains produced glucosamine, in which the M.megachiliensis TBY 3404.5 strain produced glucosamine yield at 5.66 g/L. Moniliella sp. TN18.2 strain produced the highest glucosamine yield at 6.06 g/L. Among 12 strains that produce glucosamine, is there significant different in glucosamine yield. Most of species M. megachilliensis have significantly higher glucosamine biosynthesis as TBY 3404.4, TBY 3404.5, TBY 3406.2 (reaching over 4.5 g/l). Some strains biosynthesize glucosamine in low concentrations such as M. barkeri sp. nov. or M. byzovii (less than 2 g/l) The results show potential applications in the production of glucosamine as a functional food ingredient from microorganisms.


Glucosamine; Moniliella; Black yeast; Fermentation; Functional food

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