R. Y. Y. Chiou and S. L. Cheng, “Isoflavone Transformation during Soybean Koji Preparation and Subsequent Miso Fermentation Supplemented with Ethanol and NaCl,” Journal of Agriculture and Food Chemistry, Vol. 49, No. 8, 2001, pp. 3656-3660. doi:10.1021/jf001524l

has been cited by the following article:

• TITLE: Non-Toxic Effect of Monascus purpureus Extract on Lactic Acid Bacteria Suggested Their Application in Fermented Foods

  AUTHORS: Mohan-Kumari Honganoor Puttananjaiah, Mohan Appasaheb Dhale, Vijayalakshmi Govindaswamy

  KEYWORDS: M. purpureus, Fermented foods, Lactobacillus, Antioxidant

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.8, October 17, 2011

  ABSTRACT: The effect of Monascus purpureus extract (MPE) on probiotic lactic acid bacteria (LAB) was investigated to ascertain its application in fermented foods. Viable count of LAB was not affected after 24 hours of incubation in Man Rogosa Sharpe (MRS) broth containing MPE. The agar well-diffusion assay did not show any inhibition zone. The biotransformation of isoflavone glycosides by LAB in culture medium supplemented with MPE increased antioxidant activities. These data suggest that, nutritive and biological functionality of fermented foods can be improved by the use of MPE.