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Bioaktivitas Produk Fermentasi Monascus (Bioactivity of Monascus Fermentation Product)

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Monascus-fermented product has been used traditionally in Asian countries as food and medicine. Traditionally, Monascus-fermented rice was produced with cultivate Monascus sp. on steamed rice medium. During fermentation, Monascus sp. produce various metabolites. Beside pigments, Monascus sp. also produces monacolin K, monascin, dimerumic acid, etc which possess positive health impacts. Recent studies reported that Monascus sp. could grow on non rice medium Le. soybean, dioscorea, adlay etc. This paper is a review of bioactivities of Monascus-fermented products including anti-inflammatory, anti hyperchotesteroiemic, anti hyperlipidemia, anti hypertensive, antioxidant and anti diabetes activities.

Keywords: fermentation, Monascus, bloactivity.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Farmasi SAINS dan Terapan. 1 (1) 2013 : 1-9

Penerbit

Surabaya : Jurnal Farmasi SAINS dan Terapan, Univ. Katolik Mandala Surabaya., 2013

Deskripsi Fisik

9p

Bahasa

ISBN/ISSN

2338-8404

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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