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Review of Angkak Production (Monascus purpureus)


Paper Type 
Contributed Paper
Title 
Review of Angkak Production (Monascus purpureus)
Author 
Patcharee Pattanagul, Renu Pinthong , Aphirak Phianmongkhol, Noppol Leksawasdi
Email 
supavej@hotmail.com
Abstract:
Angkak has been used for a long time as food colorant and blood circulation treatment agent. There are many of their metabolites such as pigment, mevinolin, citrinin, vitamin and enzyme which are produced during fermentation. Controlling or selecting the factors of fermentation is the important objective to produce the good quality angkak. This paper reviews the process of angkak production for safe consumption including its microbial producing strains, history, traditional uses, pigments, blood cholesterol reduction and toxicity effect.
Start & End Page 
319 - 328
Received Date 
2007-02-20
Revised Date 
Accepted Date 
2007-09-30
Full Text 
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Correspondence & Author Name 
Patcharee Pattanagul, Renu Pinthong, Aphirak Phianmongkhol, Noppol Leksawasdi,
Keyword 
Angkak, Monascus spp., metabolites, fermentation condition
Volume 
Vol.34 No.3 (SEPTEMBER 2007)
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Chiang Mai Journal of Science

Faculty of Science, Chiang Mai University
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