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

• Main Authors: Em On Chairote, Griangsak Chairote, Hataichanok Niamsup, Saisamorn Lumyong
• Format: Journal
• Published: 2018
• Subjects: Biochemistry, Genetics and Molecular Biology; Immunology and Microbiology
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=54849421510&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60136
• 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...