Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice

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dc.citation.volume379
dc.contributor.authorFarawahida AH
dc.contributor.authorPalmer J
dc.contributor.authorFlint S
dc.coverage.spatialNetherlands
dc.date.accessioned2023-10-24T22:17:27Z
dc.date.accessioned2023-10-25T20:49:30Z
dc.date.available2022-07-08
dc.date.available2023-10-24T22:17:27Z
dc.date.available2023-10-25T20:49:30Z
dc.date.issued2022-10-16
dc.date.updated2023-10-16T21:58:18Z
dc.description.abstractRed fermented rice (RFR) is rice fermented using Monascus spp. This product contains monacolin K, providing health benefits including mitigation of diarrhoea and improving blood circulation. RFR can produce pigments that can act as natural colour and flavouring agents. However, Monascus spp. (a fungal starter to ferment RFR) can also produce the mycotoxin, citrinin (CIT) which is believed to have adverse effects on human health. CIT in RFR has been reported worldwide by using different methods of detection. This review focuses on the production of RFR by solid-state fermentation (SSF) and submerged fermentation (SmF), the occurrence of CIT in RFR, CIT quantification, the factors affecting the growth of Monascus spp., pigments and CIT production in RFR, and possible methods to reduce CIT in RFR. This review will help the food industries, researchers, and consumers understand the risk of consuming RFR, and the possibility of controlling CIT in RFR.
dc.description.confidentialfalse
dc.format.extent109829-
dc.identifier109829
dc.identifierS0168-1605(22)00301-4
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/35863149
dc.identifier.citationFarawahida AH, Palmer J, Flint S. (2022). Monascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice.. Int J Food Microbiol. 379. (pp. 109829-).
dc.identifier.doi10.1016/j.ijfoodmicro.2022.109829
dc.identifier.eissn1879-3460
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0168-1605
dc.identifier.urihttp://hdl.handle.net/10179/20386
dc.languageeng
dc.publisherElsevier BV
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0168160522003014
dc.relation.isPartOfInt J Food Microbiol
dc.rights(c) 2022 The Author/sen_US
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectFungi
dc.subjectHigh-performance liquid chromatography (HPLC)
dc.subjectMonacolin K
dc.subjectMycotoxins
dc.subjectPigment
dc.subjectRed fermented rice
dc.subjectCitrinin
dc.subjectFermentation
dc.subjectHumans
dc.subjectLovastatin
dc.subjectMonascus
dc.subjectOryza
dc.titleMonascus spp. and citrinin: Identification, selection of Monascus spp. isolates, occurrence, detection and reduction of citrinin during the fermentation of red fermented rice
dc.typeJournal article
pubs.elements-id454913
pubs.organisational-groupOther
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