@article{(Open Science Index):https://publications.waset.org/pdf/10000370,
	  title     = {Improvement of Monacolin K and Minimizing of Citrinin Content in Korkor 6 (RD 6) Red Yeast Rice},
	  author    = {Em-on Chairote and  Panatda Jannoey and  Griangsak Chairote},
	  country	= {},
	  institution	= {},
	  abstract     = {A strain of Monascus purpureus CMU001 was used to
prepare red yeast rice from Thai glutinous rice Korkor 6 (RD 6).
Adding of different amounts of histidine (156, 312, 625 and 1250 mg
in 100 g of rice grains)) under aerobic and air limitation (air-lock)
condition were used in solid fermentation. Determination of the yield
as well as monacolin K content was done. Citrinin content was also
determined in order to confirm the safety use of prepared red yeast
rice. It was found that under air-lock condition with 1250 mg of
histidine addition gave the highest yield of 37.40 g of dried red yeast
rice prepared from 100 g of rice. Highest 5.72 mg content of
monacolin K was obtained under air-lock condition with 312 mg
histidine addition. In the other hand, citrinin content was found to be
less than 24462 ng/g of all dried red yeast rice samples under the
experimental methods used in this work.
},
	    journal   = {International Journal of Bioengineering and Life Sciences},
	  volume    = {9},
	  number    = {1},
	  year      = {2015},
	  pages     = {43 - 46},
	  ee        = {https://publications.waset.org/pdf/10000370},
	  url   	= {https://publications.waset.org/vol/97},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 97, 2015},
	}