Screening of Monascus purpureus strain with monacolin K activity and citrinin-free characteristics for red yeast rice production by LC-MS/MS analysis by LC-MS/MS analysis

Red yeast rice is produced from rice using Monascus purpureus fungus, which results in the red colour of the fermented rice. Red yeast rice has been used for a thousand years as a food preservative and in traditional medicine to support vascular and digestive health. This study used Liquid Chromatography-Mass Spectrometry (LC-MS/MS) to concurrently analyse citrinin and monacolin K produced by M. purpureus strain.