Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

Antioxidant properties and production of monacolin k, citrinin, and red pigments during solid state fermentation of purple rice (Oryzae sativa) varieties by Monascus purpureus

This study aims to evaluate the effects of various purple rice varieties on the production of monacolin K, citrinin, and red pigments by Monascus purpureus CMU002U (UV-mutant strain) and their antioxidant properties. The lowest value of citrinin concentration (132 ppb) was found in the SSF of the Na...

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Bibliographic Details
Main Authors: Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2017-02-01
Series:Czech Journal of Food Sciences
Subjects:
red mould rice
functional foods
health foods
temperature shifting
toxin
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201701-0006_antioxidant-properties-and-production-of-monacolin-k-citrinin-and-red-pigments-during-solid-state-fermentatio.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201701-0006_antioxidant-properties-and-production-of-monacolin-k-citrinin-and-red-pigments-during-solid-state-fermentatio.php

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