Soybean isoflavones reduce citrinin production by Monascus aurantiacus Li AS3.4384 in liquid state fermentation using different media.
Zhibing HuangLijuan ZhangHeng GaoYanling WangXiujiang LiXinyu HuangTing HuangPublished in: Journal of the science of food and agriculture (2019)
The developed method of removing citrinin is simple, safe, and effective, and it can be applied to reduce the citrinin content of Monascus products. © 2019 Society of Chemical Industry.