Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin

International Journal of Food Microbiology

Volumn 103, Issue 3, 2005, Pages 331-337

  Chen, Fusheng ^a   Hu, Xiaoqing ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Citrinin; Food fermentation; Monacolin K; Monascus; Red fermented rice

Indexed keywords

CITRININ; MEVINOLIN; MUTAGENIC AGENT;

ARTICLE; CHINA; FERMENTATION; FUNGAL STRAIN; MONASCUS; RICE; SOLID STATE;

CITRININ; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; LOVASTATIN; MONASCUS; ORYZA SATIVA; TEMPERATURE;

MONASCUS; MONASCUS PILOSUS;

EID: 23744501374     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.03.002     Document Type: Article

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