Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and...

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Bibliographic Details
Main Authors: Pramuan Saithong, Wanida Tewaruth Chitisankul, Supachai Nitipan
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2019-02-01
Series:Czech Journal of Food Sciences
Subjects:
chai-nart rice
functional food
moisture content
monascus purpureus
toxin
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0011_comparative-study-of-red-yeast-rice-with-high-monacolin-k-low-citrinin-concentration-and-pigments-in-white-ric.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0011_comparative-study-of-red-yeast-rice-with-high-monacolin-k-low-citrinin-concentration-and-pigments-in-white-ric.php

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