Production of red yeast rice rich in monacolin K by variable temperature solid fermentation of <i>Monascus purpureus</i>
Xinsong Yuan, Shan Gao, Yudie Tan, Jiyun Cao, Shiwei Yang, Bin Zheng
Abstract
. No citrinin was detected in any of the batches of fermentation products. The results will be useful for the large-scale production of high-quality red yeast rice with health benefits for consumers.
Topics & Concepts
Monascus purpureusRed yeast riceMonascusFood scienceFermentationYeastChemistryBiochemistryMicrobial Metabolism and ApplicationsPharmacological Effects of Natural CompoundsFungal Biology and Applications