Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

Pramuan Saithong, Wanida Tewaruth Chitisankul and Supachai Nitipan
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Pramuan Saithong: Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
Wanida Tewaruth Chitisankul: Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
Supachai Nitipan: Department of Biology, Faculty of Science, Thaksin University, Phattalung, Thailand

Czech Journal of Food Sciences, 2019, vol. 37, issue 1, 75-80

Abstract: 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 thanin brown rice with low citrinin content.

Keywords: Chai-Nart rice; functional food; moisture content; Monascus purpureus; toxin (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:1:id:474-2017-cjfs

DOI: 10.17221/474/2017-CJFS

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