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Journal Abstract Search

493 related items for PubMed ID: 17636932

  • 1. Improving the ratio of monacolin K to citrinin production of Monascus purpureus NTU 568 under dioscorea medium through the mediation of pH value and ethanol addition.
    Lee CL, Hung HK, Wang JJ, Pan TM.
    J Agric Food Chem; 2007 Aug 08; 55(16):6493-502. PubMed ID: 17636932
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  • 2. Monascus fermentation of dioscorea for increasing the production of cholesterol-lowering agent--monacolin K and antiinflammation agent--monascin.
    Lee CL, Wang JJ, Kuo SL, Pan TM.
    Appl Microbiol Biotechnol; 2006 Oct 08; 72(6):1254-62. PubMed ID: 16568313
    [Abstract] [Full Text] [Related]

  • 3. Improvement of monacolin K, gamma-aminobutyric acid and citrinin production ratio as a function of environmental conditions of Monascus purpureus NTU 601.
    Wang JJ, Lee CL, Pan TM.
    J Ind Microbiol Biotechnol; 2003 Nov 08; 30(11):669-76. PubMed ID: 14625794
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  • 4. Modified mutation method for screening low citrinin-producing strains of Monascus purpureus on rice culture.
    Wang JJ, Lee CL, Pan TM.
    J Agric Food Chem; 2004 Nov 17; 52(23):6977-82. PubMed ID: 15537306
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  • 5. Study on red fermented rice with high concentration of monacolin K and low concentration of citrinin.
    Chen F, Hu X.
    Int J Food Microbiol; 2005 Sep 15; 103(3):331-7. PubMed ID: 15913821
    [Abstract] [Full Text] [Related]

  • 6. A simple and rapid approach for removing citrinin while retaining monacolin K in red mold rice.
    Lee CL, Chen WP, Wang JJ, Pan TM.
    J Agric Food Chem; 2007 Dec 26; 55(26):11101-8. PubMed ID: 18047280
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  • 7. [Study on the production of citrinin by Monascus strains used in food industry].
    Li F, Xu G, Li Y, Chen Y.
    Wei Sheng Yan Jiu; 2003 Nov 26; 32(6):602-5. PubMed ID: 14963915
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  • 10. Monascus rice products.
    Wang TH, Lin TF.
    Adv Food Nutr Res; 2007 Nov 26; 53():123-59. PubMed ID: 17900498
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  • 11. Effect of submerged and solid-state fermentation on pigment and citrinin production by Monascus purpureus.
    Zhang L, Li Z, Dai B, Zhang W, Yuan Y.
    Acta Biol Hung; 2013 Sep 26; 64(3):385-94. PubMed ID: 24013899
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  • 13. Statistical optimization for Monacolin K and yellow pigment production and citrinin reduction by Monascus purpureus in solid-state fermentation.
    Jirasatid S, Nopharatana M, Kitsubun P, Vichitsoonthonkul T, Tongta A.
    J Microbiol Biotechnol; 2013 Mar 26; 23(3):364-74. PubMed ID: 23462010
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  • 16. Stability of monacolin K and citrinin and biochemical characterization of red-koji vinegar during fermentation.
    Hsieh CW, Lu YR, Lin SM, Lai TY, Chiou RY.
    J Agric Food Chem; 2013 Jul 31; 61(30):7276-83. PubMed ID: 23819585
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