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Fermented Monascus Rice to Reduce Its Toxic Citrinin
The mould Monascus purpureus fermented rice (ang-khak, hóng qū méi) has been used for centuries as food ingredients and traditional medicine. But the use of this comes with risk due to the presence of this toxin: nephrotoxic citrinin. This risk can be reduced to a safe level through co-culturing the selected Monascus and bacteria of Bacillus megaterium. Simultaneously this process produces a relatively higher bioactive compounds of pigment, lovastatin, and gamma aminobutyric. These compounds play an essential role in lowering blood cholesterol and maintain a good blood circulatory system. The institute would like to collaborate through joint research and development in product application, clinical trial, and licensing.
Technology Features, Specifications and Advantages
This co-culture technique multiplies the selected inductive bacteria in a specific time during rice fermentation. In addition, it produces secondary beneficial metabolites and simultaneously reduces the citrinin as the same precursors are used.
This technology is an innovative tool to produce safe food ingredients and raw materials through Monascus rice fermentation.
Some application includes:
- Daily consumption as meals
- Nutritional supplement
- As traditional medicinal
- Pharmaceutical processes
This innovation may provide interested parties with a cost-effective technology to reduce potential toxic citrinin in their Monascus rice fermentation and ensure safe raw materials for their customers.