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Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Ali (2010) Optimization of fermentation parameters for higher lovastatin production in red mold rice through co-culture of Monascus purpureus and Monascus ruber. Food and Bioprocess Technology , Vol. 3, no.3, 373-378 doi : 10.1007%2Fs11947-008-0072-z
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.
Japanese authorities on Wednesday ordered drugmaker Kobayashi Pharmaceutical to recall three dietary supplement products containing red yeast rice, or beni koji, after they were linked to two deaths.
The Kobayashi red yeast rice scandal (Japanese: 紅麹サプリ事件) is an ongoing widespread supplement contamination that was first noted on 22 March 2024, resulting in numerous health problems to people taking the supplements in Japan and Taiwan. Up to 80 people died after taking the supplements, with at least 500 more hospitalized.
[2] [3] It is known as brownbeard rice, [4] wild rice, [5] and red rice. [5] In 1965, Oryza nivara was separated off from O. rufipogon. The separation has been questioned, [6] and some sources consider O. nivara to be a synonym of O. rufipogon. [7] O. nivara may be treated as the annual form of O. rufipogon. [8] It is native to East-, Southeast ...
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