Mevinolin, citrinin and pigments of adlay angkak fermented by Monascus sp.

International Journal of Food Microbiology

Volumn 126, Issue 1-2, 2008, Pages 20-23

  Pattanagul, Patcharee ^a   Pinthong, Renu ^a   Phianmongkhol, Aphirak ^a   Tharatha, Somsak ^b  

^a Chiang   (Thailand)

^b Laboratory Center for Food and Agricultural Products Co Ltd   (Thailand)

Author keywords

Adlay angkak; Citrinin; Mevinolin; Monascus; Pigments

Indexed keywords

CITRININ; GLUCOSAMINE; MEVINOLIN;

ARTICLE; FUNGAL STRAIN; FUNGUS GROWTH; MONASCUS; MOULD; ROOM TEMPERATURE; SOLID STATE FERMENTATION; SYNTHESIS;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CITRININ; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; GLUCOSAMINE; HYDROGEN-ION CONCENTRATION; LOVASTATIN; MONASCUS; PIGMENTS, BIOLOGICAL;

FUNGI; MONASCUS; MONASCUS PURPUREUS; MONASCUS RUBER;

EID: 48149098044     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.04.019     Document Type: Article

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