Monascus purpureus

Monascus purpureus is a species of mold that is purplish-red in color. It is also known by the common name red yeast rice as it is used to ferment a type of red rice of the same name. The mold is of the genus Monascus, which is significant in East Asia for its use in the production of certain types of fermented foods.

Taxonomy

Monascus purpureus belongs to the Monascus genus of the Ascomycota phylum. The species was first described scientifically by the Dutch botanist Christiaan Hendrik Persoon in 1794.

Characteristics

Monascus purpureus is a filamentous fungus that produces colonies that are purplish-red in color. The color is due to the production of monascin and rubropunctatin, two types of polyketide pigments.

Uses

Monascus purpureus is used in East Asia to ferment a type of red rice known as red yeast rice. The fermented rice is used as a food and as a traditional medicine. It is also used to produce red food coloring, wine, vinegar, and preserved foods.

Health effects

The consumption of Monascus purpureus-fermented red yeast rice has been associated with various health effects. It has been used in traditional Chinese medicine to improve circulation and digestive health. However, it also contains monacolin K, a compound that is chemically identical to the cholesterol-lowering drug lovastatin, which can have side effects.

Safety

The safety of Monascus purpureus and its products is a topic of ongoing research. Some studies have raised concerns about the presence of citrinin, a potentially toxic byproduct of the fermentation process.

See also

• Fermentation in food production
• Traditional Chinese medicine
• Food safety

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