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

• المؤلفون الرئيسيون: Pengnoi P., Mahawan R., Khanongnuch C., Lumyong S.
• التنسيق: دورية
• منشور في: 2017
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85016395701&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/40909

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...