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...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Universitas Brawijaya, Fakultas Teknologi Pertanian
2025-12-01
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| Serie: | Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering |
| Soggetti: | |
| Accesso online: | https://afssaae.ub.ac.id/index.php/afssaae/article/view/19053/330 |
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