%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.

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