%0 Journal Article %A Em-on Chairote and Panatda Jannoey and Griangsak Chairote %D 2015 %J International Journal of Bioengineering and Life Sciences %B World Academy of Science, Engineering and Technology %I Open Science Index 97, 2015 %T Improvement of Monacolin K and Minimizing of Citrinin Content in Korkor 6 (RD 6) Red Yeast Rice %U https://publications.waset.org/pdf/10000370 %V 97 %X 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. %P 43 - 46