The Production of Nata Colored by Monascus purpureus J1 Pigments as Functional Food

The Production of Nata Colored by Monascus purpureus J1 Pigments as Functional Food

Pigments from Monascus sp. may color nata. The mold also produces monacolin K that inhibits HMG-CoA reductase affecting the reduction of blood cholesterol. The aim of this study was to produce the colored nata containing monacolin K. The mold was isolated from commercial angkak. Potato sucrose (PS)...

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Bibliographic Details
Main Authors: TRESNAWATI PURWADARIA, LISRINA GUNAWAN, AGUSTIN WYDIA GUNAWAN
Format: Article
Language:English
Published: Indonesian Society for Microbiology 2010-05-01
Series:Microbiology Indonesia
Subjects:
colored-nata
Monascus purpureus
monacolin K
Online Access:https://jurnal.permi.or.id/index.php/mionline/article/view/51

Internet

https://jurnal.permi.or.id/index.php/mionline/article/view/51

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