Improving the ratio of monacolin K to citrinin production of Monascus purpureas NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 16, 2007, Pages 6493-6502

  Lee, Chun Lin ^a   Hung, Hsi Kai ^a   Wang, Jyh Jye ^b   Pan, Tzu Ming ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

Author keywords

Citrinin; Dioscorea; Monacolin; Monascus; Response surface methodology

Indexed keywords

ALCOHOL; CITRININ; MEVINOLIN;

ARTICLE; BIOSYNTHESIS; CULTURE MEDIUM; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MONASCUS; PH; RICE; YAM;

CITRININ; CULTURE MEDIA; DIOSCOREA; ETHANOL; FERMENTATION; HYDROGEN-ION CONCENTRATION; LOVASTATIN; MONASCUS; ORYZA SATIVA;

DIOSCOREA; DIOSCOREA ALATA; MONASCUS; MONASCUS PURPUREUS;

EID: 34548041614     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0711946     Document Type: Article

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