Development of new red mold rice and determination of their properties

- A new Red mold rice (RMR) was developed in our lab and first applied in rice wine.
- The new RMR demonstrated higher enzyme activity and biomass than controls.
- The physical and chemical indexes of rice wine were increased very remarkable.
- The antioxidant capacity in vitro was increased than controls.

In order to analyze the effect of Chinese herbs on the three major enzyme activities: glucoamylase, protease and esterase as well as the biomass of the Monascus spp., a high quality Red mold rice (RMR) with Chinese herbs was developed. The new RMR demonstrated higher enzyme activity and biomass than the blank control. The glucoamylase, protease and esterase activity were increased to 518.03 U/g, 10.10 g/kg and 30.99 g/kg, respectively. Simultaneously, the biomass increased to 59.82 g/kg. With its application in rice wine, the alcohol yield ratio, total amino acid and the fragrance composition content increased obviously, respectively, and the organic acid content and the antioxidant capacity in vitro increased markedly.