부산대학교 도서관

The rice, also known as red fermented rice, red yeast rice, and red mold rice, is produced by the fermentation of rice with fungi of the genus I Monascus i , mainly I M i . After the mycelium enrichment step, an inoculum containing 100 mL mycelium broth and 100 mL RGY medium was inoculated into plastic boxes (25 cm × 30 cm) containing 1000 g sterile rice and cultivated at 25°C to produce red yeast rice (RYR, also called I beni-koji i in Japan). The spores were washed out from the PDA plates using sterile water (7 mL per plate), and the concentration of the spore suspension was calculated; 1000 g of the sterile rice were put in a jar and mixed with 8 mL of the spore suspension (3 × 10 SP 6 sp spores/mL) and 15 mL of sterile water. Recently, many secondary metabolites used as food additives and pharmaceuticals have been reported from I Monascus i spp. [[8]-[10]] I . i Based upon a literature search in the Scifinder database, it was found that the chemical investigation of I Monascus pallens i has not been reported. [Extracted from the article]