The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

• Main Authors: Chairote E.-O., Chairote G., Niamsup H., Lumyong S.
• Format: Article
• Language: English
• Published: 2014
• Online Access: http://www.scopus.com/inward/record.url?eid=2-s2.0-54849421510&partnerID=40&md5=e2ae6a9fccfd914c4ae73eb9cf1f88c2; http://cmuir.cmu.ac.th/handle/6653943832/5442
• Institution: Chiang Mai University

Red yeast rice which is a product of solid fermentation was prepared from several kinds of Thai glutinous rice (Oryza sativa L.) cv. Korkor 6 (RD6), Kam (Kam), and Sanpatong1 (SPT1). Monascus purpureus CMU001 isolated from available Chinese red yeast rice was used as the fermentation starter. The an...