Isolation and characterization of bioactive compounds produced from Monascus purpureus.

Saikat, Mondal (2017) Isolation and characterization of bioactive compounds produced from Monascus purpureus. [Student Project Report] (Submitted)

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Abstract

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.

Item Type:	Student Project Report
Uncontrolled Keywords:	Monascus purpureus, bioactive compounds, Monascus Fermented Rice; Statins; Fatty Acids; Sterols; Pigments
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions:	Food Microbiology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Oct 2017 06:22
Last Modified:	17 Oct 2017 06:22
URI:	http://ir.cftri.res.in/id/eprint/13017

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