Monascus Colour is a kind of natural food coloring.
And therefore the product , Monascus - nata complex , will have some physiological functions koji and nata de coco.
Red yeast rice is the product of fermented rice by the fungus Monascus purpureus.
Monascus has been used ayear. The physiologically active substance that Monascus produced had been researched widely.
As quality edible pigments , Monascus pigments have been widely applied in the food industry.
The results showed that strain MF 098122 has high ability to produce water soluble monascus colour.
To simulate the culture of Monascus on solid - state fermentation , the simulated system gas - solid interface was proposed.
采用界面培养系统,模拟红曲霉 固态发酵 过程.
Monascus 21 - 3 has strong esterifying and it was used in trial production of starter.
The effects of monascus pigments on elimination of hydroxide free radical were studied by chemiluminescence method.
By controlling fermentation and refining conditions, it is possible to reduce citrinin content in Monascus products.