Red fermented rice (RFR) is rice fermented using Monascus spp. This product contains
monacolin K, providing health benefits including mitigation of diarrhoea and improving …

Red fermented rice (RFR), known as Asian traditional fermentation foodstuff, is now used as
natural colorants and a dietary supplement all over the world. However, the discovery of …

Red yeast rice, produced by the fermentation of red yeast (Monascus purpureus) with white
rice, has long been used in food colouring and meat preservation in Asia. Recently …

Monascus purpureus NTU 601 is a strain that produces monacolin K, γ-aminobutyric acid
(GABA), and citrinin under solid culture conditions. Because citrinin is a mycotoxin and …

Red mold rice is the fermentation product of ordinary white rice with various Monascus spp.
and is popular in Asian countries as a food additive and for its beneficial effects on human …

Aims Red yeast rice (RYR), produced by inoculating Monascus strains to steamed rice,
contains many kinds of physiologically bioactive compounds, among which monacolin K can …

Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

Red mold rice (RMR) is a traditional Chinese medicine prepared using Monascus
fermentation. Monascus ruber (pilosus) and Monascus purpureus have a long history of use …

For thousands of years, fermentation products of the filamentous fungi Monascus spp. have
been used extensively in the food and pharmaceutical industries. However, their …

Monascus-fermented rice has traditionally been used as a natural food colorant and food
preservative of meat and fish for centuries. It has recently become a popular dietary …