Control of citrinin and pigments produced by Monascus purpureus during the fermentation of red fermented rice : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu Campus, New Zealand

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Title

Control of citrinin and pigments produced by Monascus purpureus during the fermentation of red fermented rice : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Manawatu Campus, New Zealand

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Massey University

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Massey Research Online

Description

Figures 2.2 (=Chen et al., 2015 Fig 1) and 6.3 (=Mou et al., 2023 Fig 3) were removed for copyright reasons. Figures 2.3, 2.4, 5.11, 5.12, and 7.2 are reused under a Creative Commons Attribution 4.0 International (CC BY 4.0) license.Monascus spp. is a fungal starter used to produce red fermented rice (RFR). This product has some health benefits and contains pigments that can act as natural colour and flavouring agents. However, Monascus spp. can also produce the mycotoxin, citrinin (CIT) whic...

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Format

Research paper

Date created

2024

URL

https://mro.massey.ac.nz/handle/10179/71714

Related subjects

Food contamination / Prevention / Fermented foods / Microbiology / Monascus purpureus / Mycotoxins / fungi / Monascus spp. / pigments / fermentation / Coconut Cream Agar / fluorescence / UHPLC-FLD / brine shrimp lethality test / 300607 Food technology

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