African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5044

Article in Press

Fermentation properties and monacolin K formation by Monascus spp in brewing rice wine

Zhipeng Wang •Zhaoyang Qin•Cuicui Wang • Guomin Wang • Hairu Jin

  •  Received: 10 August 2017
  •  Accepted: 16 October 2017
Objectives To improve the content of monacolin K in rice wine, fermentation properties and monacolin K formation by red yeast rice collected from Southern China were studied while brewing new functional rice wine . Results Red yeast rice Ⅰ and red yeast rice Ⅲ have fast fermentation dynamics. The content of monacolin K is higher in red yeast rice Ⅰ that can be up to 0.86 ug / ml; the rice wine brewed by the red yeast Ⅰ tasted more coordinated and was found to have better health function. Conclusions Red yeast rice Ⅰ is more suitable for brewing new rice wine than the other two.

Keywords: red yeast rice • monacolin K • new health function wine • fermentation