Red yeast rice fermentation by selected monascus sp. with deep-red color, lovastatin production but no citrinin, and effect of temperature-shift cultivation on lovastatin production

Applied Biochemistry and Biotechnology

Volumn 158, Issue 2, 2009, Pages 476-482

  Tsukahara, Masatoshi ^b   Shinzato, Naoya ^a   Tamaki, Yasutomo ^c   Namihira, Tomoyuki ^a   Matsui, Toru ^a  

^a UNIVERSITY OF THE RYUKYUS   (Japan)

^b Tropical Technology Center Co   (Japan)

^c OKINAWA NATIONAL COLLEGE OF TECHNOLOGY   (Japan)

Author keywords

Citrinin; Lovastatin; Monascus; Pigment; Temperature shift cultivation

Indexed keywords

CITRININ; EFFECT OF TEMPERATURE; FERMENTED FOODS; GROWTH PHASE; LOVASTATIN; LOVASTATIN PRODUCTION; MONASCUS; MONASCUS PILOSUS; RED YEAST RICE;

THERMAL EFFECTS;

CHOLESTIN; CITRININ; MEVINOLIN; BIOLOGICAL PRODUCT;

AEROBIC FERMENTATION; ANAEROBIC FERMENTATION; ARTICLE; CONTROLLED STUDY; DRUG MANUFACTURE; FUNGUS CULTURE; FUNGUS GROWTH; MONASCUS; MONASCUS PILOSUS; NONHUMAN; NUCLEOTIDE SEQUENCE; SOLID STATE FERMENTATION; TEMPERATURE SENSITIVITY; BIOSYNTHESIS; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; TEMPERATURE;

MONASCUS; MONASCUS PILOSUS;

BIOLOGICAL PRODUCTS; CITRININ; FERMENTATION; LOVASTATIN; MONASCUS; TEMPERATURE;

EID: 70349314964     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-009-8553-8     Document Type: Article

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