A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System

Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.

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Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Nature Communications ◽

10.1038/s41467-020-16438-8 ◽

2020 ◽

Vol 11 (1) ◽

Cited By ~ 10

Author(s):

Edoardo Pasolli ◽

Francesca De Filippis ◽

Italia E. Mauriello ◽

Fabio Cumbo ◽

Aaron M. Walsh ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gut Microbiome ◽

Large Scale ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Fermented Foods ◽

Genome Wide Analysis ◽

Genome Wide ◽

Stool Samples

Abstract Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis of 9445 metagenomes from human samples, we demonstrate that the prevalence and abundance of LAB species in stool samples is generally low and linked to age, lifestyle, and geography, with Streptococcus thermophilus and Lactococcus lactis being most prevalent. Moreover, we identify genome-based differences between food and gut microbes by considering 666 metagenome-assembled genomes (MAGs) newly reconstructed from fermented food microbiomes along with 154,723 human MAGs and 193,078 reference genomes. Our large-scale genome-wide analysis demonstrates that closely related LAB strains occur in both food and gut environments and provides unprecedented evidence that fermented foods can be indeed regarded as a possible source of LAB for the gut microbiome.

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Koji Starter and Koji World in Japan

Journal of Fungi ◽

10.3390/jof7070569 ◽

2021 ◽

Vol 7 (7) ◽

pp. 569

Author(s):

Hideyuki Yamashita

Keyword(s):

Enzyme Production ◽

Raw Materials ◽

Production Capacity ◽

Culture Method ◽

Fermented Food ◽

Alcoholic Beverages ◽

Fermented Foods ◽

Solid Culture ◽

Factors Affecting ◽

Koji Mold

Koji is made by culturing koji mold on grains. Koji has wide-ranging applications, for example, in alcoholic beverages and seasonings. The word ‘mold’ generally has a bad image, but in Japan, koji mold is valued for its usefulness, and over the years, efforts have been made to make safe, stable, and delicious food products from it. Koji mold spores, essential when making koji, are called koji starter in the industry. From the many available strains, those suitable for the production of each fermented food are chosen based on indicators such as growth rate and enzyme production capacity. In manufacturing using microorganisms, purity and yield are prioritized. However, the production of fermented foods using koji is more complex, with focus not only on the degree of decomposition of raw materials but also on factors influencing overall product design, including palatability, color, smell, and texture. Production can be facilitated by the variety of koji brought about by the diversity of koji mold combined with the solid culture method which increases the amount of enzyme production. In this report, we introduce the history of koji starter in Japan, the characteristics of koji mold in practice, and various fermented foods made from it. In addition, the factors affecting the quality of koji in solid culture are described.

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Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds

Molecules ◽

10.3390/molecules26041035 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1035

Author(s):

Wiktoria Liszkowska ◽

Joanna Berlowska

Keyword(s):

Low Temperatures ◽

Fermented Food ◽

Alcoholic Beverages ◽

Yeast Fermentation ◽

Fermented Foods ◽

Physiological Mechanisms ◽

Large Numbers ◽

Volatile Organic ◽

Beneficial Impact ◽

Sensory Profiles

Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.

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Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement

American Journal of Clinical Nutrition ◽

10.1093/ajcn/69.2.231 ◽

1999 ◽

Vol 69 (2) ◽

pp. 231-236 ◽

Cited By ~ 304

Author(s):

David Heber ◽

Ian Yip ◽

Judith M Ashley ◽

David A Elashoff ◽

Robert M Elashoff ◽

...

Keyword(s):

Dietary Supplement ◽

Red Yeast Rice ◽

Cholesterol Lowering ◽

Red Yeast

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More on the Chinese red-yeast-rice supplement and its cholesterol-lowering effect

American Journal of Clinical Nutrition ◽

10.1093/ajcn/71.1.152 ◽

2000 ◽

Vol 71 (1) ◽

pp. 152-152 ◽

Cited By ~ 8

Author(s):

Emile G Bliznakov

Keyword(s):

Red Yeast Rice ◽

Cholesterol Lowering ◽

Lowering Effect ◽

Red Yeast ◽

Cholesterol Lowering Effect

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Microbial Profiling of Malera and Phab: Starters Used for Preparing Traditional Fermented Foods and Beverages in Himachal Pradesh, India

Current Nutrition & Food Science ◽

10.2174/1573401314666181016123558 ◽

2019 ◽

Vol 15 (7) ◽

pp. 707-711

Author(s):

Vipasha Sharma ◽

Sampan Attri ◽

Rishi Mahajan ◽

Gunjan Goel

Keyword(s):

16S Rrna ◽

Himachal Pradesh ◽

Fermented Food ◽

Alcoholic Beverages ◽

Careful Examination ◽

Rrna Gene ◽

Fermented Foods ◽

Dgge Profile ◽

Shannon Diversity ◽

Microbial Profiling

Background: Traditional fermented food preparation uses customary processing methods passed on from generation to generation under natural conditions. These fermented foods use native flora without being aware of the significant role of microbes involved in the fermentation process. Therefore, the present study aimed to determine the bacterial composition of traditional starters used in different fermented food preparations in Himachal Pradesh region India. Methods: The study investigated the bacterial DGGE (Denaturating Gradient Gel Electrophoresis) profile targeting V3 region of 16S rRNA of two traditional starters known as Malera and Phab. The starters are used in the preparation of fermented cereals product known as bhaturoo and alcoholic beverages. The Shannon diversity and richness were calculated from DGGE profile. The 16S rRNA gene sequences of identified bacterial species were deposited in NCBI database. Results: The DGGE profile identified eleven and seven different bacterial strains in Malera and Phab, respectively. The Shannon diversity index of 1.07 and 0.94 was obtained for Malera and Phab, respectively. The bacterial population was dominated by different strains of Bifidobacterium sp. in both the starters along with the presence of non lactic enterobacteriacae members such as Klebsiella sp. and a pathogenic strain of Dickeya chrysanthemi. Conclusion: The study is the first report on microbial profiling of microflora of starters. A careful examination of individual components and method of preparation of the starters should be taken to avoid contamination by pathogens.

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