PREPARATION OF RED YEAST RICE USING VARIOUS THAI GLUTINOUS RICE AND Monascus purpureus CMU001 ISOLATED FROM COMMERCIAL CHINESE RED YEAST RICE SAMPLE
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Abstract
A strain of Monascus purpureus CMU001 was isolated from locally available commercial Chinese red yeast rice (Ankak or Ang Khak) by surface sterile technique. The identity of the strain was then confirmed by conventional methods. Preparation of red yeast rice using isolated strain was carried out on various kinds of rice, and especially the most well known varieties of Thai glutinous rice such as Korkor 6 white glutinous rice (RD6), Kam black glutinous rice (Kam) and Sanpatong 1 white glutinous rice (SPT1). The red rice products obtained were studied for the intensity of red pigment by measuring the absorbance of red extracts at 500 nm. The results indicate the most intense red pigment when using RD6 with 3 week cultivation. In order to know the effect of nutrient variation, soybean milk was added during cultivation as amino acids source. The highest intensity was also expressed when RD6 was used with 2 week cultivation. The supplement of 1 ml of 0.25 g/ml soybean milk gave the product with more intense red color.
Keywords: Monascus purpureus, red pigment, red yeast rice
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