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

Ji-Young Park; Sang-Ik Han; Woo Duck Seo; Ji-Eun Ra; Eun-Yeong Sim; Min-Hee Nam

doi:10.7740/kjcs.2014.59.2.167

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2014 Vol.59, Issue 2 Preview Page Next Page

Original Research Article

Study on Monascus Strains and Characteristic for Manufacturing Red Yeast Rice with High Production of Monacolin K Monacolin K 강화 홍국쌀 생산을 위한 균주 및 특성 연구

30 June 2014. pp. 167-173

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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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Information

Publisher :The Korean Society of Crop Science
Publisher(Ko) :한국작물학회
Journal Title :The Korean Journal of Crop Science
Journal Title(Ko) :한국작물학회지
Volume : 59
No :2
Pages :167-173
Received Date : 2014-03-05
Revised Date : 2014-03-20
Accepted Date : 2014-04-08
DOI :https://doi.org/10.7740/kjcs.2014.59.2.167

The Korean Journal of Crop Science ISSN:0252-9777(Print) 2287-8432(Online) 한국작물학회지

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