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Antibacterial and antioxidant properties of red mold rice fermented by different Monascus purpureus strains with varying citrinin production in glycine-supplemented rice media

Red mold rice (RMR), a fermented product from Monascus purpureus, is traditionally used as a natural dye and flavor enhancer. The fermentation process produces various secondary metabolites, including pigments with antioxidant properties and citrinin with antibacterial properties. Adding glycine to...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Susana Ristiarini, Ira Nugerahani, Indah Kuswardani, Ignatius Srianta
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universitas Brawijaya, Fakultas Teknologi Pertanian 2025-12-01
Schriftenreihe:Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
Schlagworte:
angkak
antibacterial
antioxidant
glycine
monascus purpureus
Online-Zugang:https://afssaae.ub.ac.id/index.php/afssaae/article/view/19053/330
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