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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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Principais autores: Prodpran Pengnoi, Rapeepun Mahawan, Chartchai Khanongnuch, Saisamorn Lumyong
Formato: Artigo
Idioma:Inglês
Publicado em: Czech Academy of Agricultural Sciences 2017-02-01
coleção:Czech Journal of Food Sciences
Assuntos:
red mould rice
functional foods
health foods
temperature shifting
toxin
Acesso em linha: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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