文章基本信息

标题：Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice
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作者：Pramuan Saithong ; Pramuan Saithong ; Wanida Tewaruth Chitisankul 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2019
卷号：37
期号：1
页码：75-80
DOI：10.17221/474/2017-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice than in brown rice with low citrinin content.
关键词：Chai-Nart rice; functional food; moisture content; Monascus purpureus ; toxin