Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice

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Title

Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice

Content partner

Massey University

Collection

Massey Research Online

Description

Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different method...

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Format

Research paper

Research format

Journal article

Date created

2022-10-16

URL

http://hdl.handle.net/10179/20386

Related subjects

Fungi / High-performance liquid chromatography (HPLC) / Monacolin K / Mycotoxins / Pigment / Red fermented rice / Citrinin / Fermentation / Humans / Lovastatin / Monascus / Oryza

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