Czech J. Food Sci., 2019, 37(1):75-80 | DOI: 10.17221/474/2017-CJFS

Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown riceFood Technology and Economy, Engineering and Physical Properties

Pramuan Saithong*,1, Wanida Tewaruth Chitisankul2, Supachai Nitipan3
1 Department of Applied Microbiology, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
2 Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok, Thailand
3 Department of Biology, Faculty of Science, Thaksin University, Phattalung, Thailand

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

Published: February 28, 2019  Show citation

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Saithong P, Chitisankul WT, Nitipan S. Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice. Czech J. Food Sci. 2019;37(1):75-80. doi: 10.17221/474/2017-CJFS.
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