Development of Monascus fermentation technology for high hypolipidemic effect

Applied Microbiology and Biotechnology

Volumn 94, Issue 6, 2012, Pages 1449-1459

  Lee, Chun Lin ^a   Pan, Tzu Ming ^b  

^a NATIONAL TAITUNG UNIVERSITY   (Taiwan)

^b NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Ankaflavin; Citrinin; Hypolipidemic effect; Monacolin K; Monascin; Monascus

Indexed keywords

FERMENTATION; METABOLITES; NUTRIENTS; SUBSTRATES;

ANKAFLAVIN; CITRININ; HYPOLIPIDEMIC EFFECT; MONACOLIN K; MONASCIN; MONASCUS;

ISOMERS;

ALCOHOL; ANTIINFLAMMATORY AGENT; ANTILIPEMIC AGENT; CARBON; CITRININ; HIGH DENSITY LIPOPROTEIN; HYPOCHOLESTEROLEMIC AGENT; MEVINOLIN; MYCOTOXIN; NITROGEN; SEA WATER;

CARDIOVASCULAR DISEASE; FERMENTATION; FUNGUS; METABOLITE; PIGMENT; TOXIN;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; CARDIOVASCULAR DISEASE; FERMENTATION; FUNCTIONAL FOOD; GARLIC; GINSENG; HUMAN; HYPOLIPEMIA; MOISTURE; MONASCUS; NONHUMAN; NUTRIENT; PH; REVIEW; RICE; SOYBEAN; TEMPERATURE; YAM; ANIMAL; CHEMISTRY; EVALUATION; HYPERLIPIDEMIA; METABOLISM; METHODOLOGY; MICROBIOLOGY;

ASIA;

FUNGI; MONASCUS;

ANIMALS; FERMENTATION; HUMANS; HYPERLIPIDEMIAS; HYPOLIPIDEMIC AGENTS; INDUSTRIAL MICROBIOLOGY; MONASCUS;

EID: 84867288875     PISSN: 01757598     EISSN: 14320614     Source Type: Journal    
DOI: 10.1007/s00253-012-4083-3     Document Type: Review

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