The presence and the content of Monacolins in Red Yeast rice prepared from Thai glutinous rice

World Journal of Microbiology and Biotechnology

Volumn 24, Issue 12, 2008, Pages 3039-3047

  Chairote, Em On ^a   Chairote, Griangsak ^b   Niamsup, Hataichanok ^b   Lumyong, Saisamorn ^b  

^a RAJAMANGALA UNIVERSITY OF TECHNOLOGY LANNA   (Thailand)

^b CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

Glutinous rice; HMG CoA reductase; Monacolins; Monascus purpureus; Red yeast rice

Indexed keywords

ACIDS; BIOCHEMICAL ENGINEERING; CHROMATOGRAPHIC ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; YEAST;

GLUTINOUS RICE; HMG-COA REDUCTASE; MONACOLINS; MONASCUS PURPUREUS; RED YEAST RICE;

GRAIN (AGRICULTURAL PRODUCT);

GLYCINE MAX; MONASCUS; MONASCUS PURPUREUS; ORYZA SATIVA;

EID: 54849421510     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-008-9850-z     Document Type: Article

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