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KMID : 1007520000090010021
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Food Science and Biotechnology
2000 Volume.9 No. 1 p.21 ~ p.26
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Characteristics of the Red Rice Fermented with Fungus Monascus
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Kim, Hye Young
Kim, Eun Young/Ahn, Byung Hak/Rhyu, Mee Ra/Yang, Cha Bum
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Abstract
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Thirty seven Monascus strains were fermented on rice grains, and pigment productivity, enzyme activities, mycelial weights, and γ-aminobutyric acid (GABA) contents of red fermented rice were characterized. Hue values, varied from 24 to 88; eleven strains showed intense red color, seven pink color, fifteen pale yellow color, and four a little. In all the strains, acidic protease activities, ranging from 119.40 to 0.69 unit/g rice, were higher than those corresponding neutral proteases, ranging from 4.87 to 0.06 unit/g rice. Mycelial weights of the rice prepared with four M. purpureus strains were high, while those of two M. pilosus strains were low. The production of GABA was highest in M. kaoliang ATCC 46592, while some strains produced negligible amount. There seems to be heterogeneous Monascus that vary in their characteristics. Enzyme activities, mycelial growth, and GABA productivity were not related to the pigment production, but a positive relationship between mycelial growth and GABA productivity was found.
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