Isolation and characterization of bioactive compounds produced from Monascus purpureus.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/13017/
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| Title |
Isolation and characterization of bioactive compounds produced from Monascus purpureus.
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| Creator |
Saikat, Mondal
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| Subject |
04 Fermentation Technology
01 Rice |
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| Description |
The genus Monascus belongs to the class Ascomyecetes and the family Monascaceae was classified and named by French scientist Van Tieghem. In 1895, Went did a careful study on the Monascus purpureus, a species discovered from the samples collected by Dutch scientists in Java, where it was used largely for colouring rice. Monascus-Fermented Rice (MFR) which is a commonly used food colorant and dietary material in Asian countries and is also used in the production of statins, fatty acids, sterols, pigments, and antibacterial and antioxidant principles.
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| Date |
2017
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| Type |
Student Project Report
NonPeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/13017/1/SAIKAT.pdf
Saikat, Mondal (2017) Isolation and characterization of bioactive compounds produced from Monascus purpureus. [Student Project Report] (Submitted) |
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