The relationship between pH, pigments production, and citrinin synthesis by Monascus purpureus during red fermented rice fermentation

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Title

The relationship between pH, pigments production, and citrinin synthesis by Monascus purpureus during red fermented rice fermentation

Content partner

Massey University

Collection

Massey Research Online

Description

Red fermented rice (RFR) is consumed as a traditional medicine in many countries. Consumption of food contaminated with citrinin (CIT) has adverse effects on the liver cells and the kidneys. This study aimed to understand the relationship between pH, pigments, and CIT levels during the fermentation of RFR. The rice underwent soaking, steaming, and autoclaving before being inoculated with Monascus purpureus isolates (MF1 or MS1) and fermented at 30 °C for 30 days. The difference between these ...

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Format

Research paper

Research format

Journal article

Date created

2025-09-01

URL

https://mro.massey.ac.nz/handle/10179/73149

Related subjects

Red yeast rice / Monascus / Pigments / pH / Citrinin / UHPLC-FLD

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