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http://dx.doi.org/10.7740/kjcs.2014.59.2.167

Study on Monascus Strains and Characteristic for Manufacturing Red Yeast Rice with High Production of Monacolin K  

Park, Ji-Young (Department of Functional Crop, NICS, RDA)
Han, Sang-Ik (Department of Functional Crop, NICS, RDA)
Seo, Woo Duck (Department of Functional Crop, NICS, RDA)
Ra, Ji-Eun (Department of Functional Crop, NICS, RDA)
Sim, Eun-Yeong (Department of Functional Crop, NICS, RDA)
Nam, Min-Hee (Department of Functional Crop, NICS, RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.59, no.2, 2014 , pp. 167-173 More about this Journal
Abstract
Red yeast rice (RYR) is the product of fermented yeast by Monascus strains on rice, and has recently become a popular dietary supplement as a traditional food in Asia. RYR contains monacolin K substances known to inhibit cholesterol synthesis as efficiently as statin drugs. To determine the optimal rice cultivar for manufacturing RYR, 7 rice cultivars (Goami, Goami2, Sangjuchalbyeo, Seolgaeng, Saegyejinmi, Yeonghojinmi and Chilbo) were fermented using two Monascus strains (M. ruber KCTC6122 and KCCM60141 of M. ruber) in this study. The monacolin K content of Sangjuchalbyeo were 47.24 ppm on KCTC6122 cultures and 117.03 ppm on KCCM60141 cultures, respectively. Other cultivars, especially Goami and Goami2, which had less content of monacolin K could not seem to ferment normally because those didn't show red color. These results imply that Sangjuchalbyeo can be optimal rice cultivar as a commercial RYR which is well fermented rice and has high content of monacolin K.
Keywords
Monascus; Monacolin K; Red yeast rice; Rice cultivar;
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